High-temperature stir-frying is a unique skill of Chinese cooking: use high fire to heat the oil to about 180 degrees Celsius to 250 degrees Celsius, and fry the dishes in a very short time.
The smoke point is the temperature point at which cooking oil is heated to smoke.
When the oil temperature is higher than the smoke point temperature, the vitamin E in the oil is easily destroyed, and unhealthy substances such as trans fatty acids are produced at the same time. These substances are likely to increase the probability of high blood pressure, hyperlipidemia, diabetes and other diseases. Therefore, measuring the smoke point of cooking oil can help you provide an important reference when choosing oil for high-temperature stir-frying.
Take 50ml of sunflower oil, rapeseed oil, soybean oil, corn oil, and peanut oil respectively, and use a timer to calculate the time to see which of these 5 oils reaches the ignition point first?
Through the smoke point time statistics, peanut oil ranked fifth with a smoke point time of 17 seconds, corn oil ranked fourth with 21 seconds, rapeseed oil ranked third with 22 seconds, soybean oil ranked second with 23 seconds, and finally sunflower oil ranked second with 24 seconds. Number one.
Through smoke point timing, we found that peanut oil is easy to generate oily smoke faster. For health reasons, everyone should use peanut oil as little as possible for high-temperature stir-frying.
Although sunflower oil has the highest smoke point in the test, the time difference between the smoke point of the three edible oils, rapeseed oil, soybean oil and corn oil is not much different.
So we can choose any of these 5 oils for cooking according to our own preferences.
