Smoke point
Smoke point
The Smoke point (pronounced: /smoʊk poɪnt/), also known as burning point, is a term used in cooking and food science to refer to the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, signifying that the oil or fat is too hot.
Etymology
The term "smoke point" is derived from the visual cue of smoke that indicates when an oil or fat has reached a high enough temperature to start decomposing. The word "smoke" comes from the Old English smoca, and "point" from the Old French pointe.
Related terms
- Flash point: The temperature at which a particular organic compound gives off sufficient vapor to ignite in air.
- Fire point: The temperature at which the vapor produced by a substance can continue to burn after the substance is ignited.
- Autoignition temperature: The minimum temperature required to ignite a gas or vapor in air without a spark or flame being present.
Smoke point and cooking
The smoke point of an oil or fat is important to note when cooking, as it can affect the flavor and nutritional value of the food. When an oil reaches its smoke point, it can produce harmful compounds and lose some of its nutritional content. Therefore, it is recommended to use oils with a high smoke point for frying and sautéing, and oils with a lower smoke point for dressings and marinades.
Smoke point of common oils and fats
Different oils and fats have different smoke points. For example, safflower oil has a high smoke point of approximately 266°C (510°F), making it suitable for deep frying and sautéing. On the other hand, flaxseed oil has a low smoke point of 107°C (225°F), making it more suitable for dressings and marinades.
See also
- List of cooking techniques
- List of food preparation utensils
- List of culinary herbs and spices
- List of cooking appliances
- List of ovens
External links
- Medical encyclopedia article on Smoke point
- Wikipedia's article - Smoke point
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