Search results
Results From The WOW.Com Content Network
Refined. 220 °C [13] 428 °F. ^ Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol ...
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. [1] Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container ...
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
Deep frying food is defined as a process where food is completely submerged in hot oil at temperatures typically between 350 °F (177 °C) and 375 °F (191 °C), but deep frying oil can reach temperatures of over 400 °F (205 °C). [18] One common method for preparing food for deep frying involves adding multiple layers of batter around the ...
Viscosity depends strongly on temperature. In liquids it usually decreases with increasing temperature, whereas, in most gases, viscosity increases with increasing temperature. This article discusses several models of this dependence, ranging from rigorous first-principles calculations for monatomic gases, to empirical correlations for liquids.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
With two temperature sensors, you can check on both the internal meat temperature up to 212°F and the external temperature up to 527°F to ensure perfect doneness from the inside out.
The temperature at which a chemical ignites decreases as the pressure is increased. Substances which spontaneously ignite in a normal atmosphere at naturally ambient temperatures are termed pyrophoric. Autoignition temperatures of liquid chemicals are typically measured using a 500-millilitre (18 imp fl oz; 17 US fl oz) flask placed in a ...