By Chef Gerard Viverito
Back in the 80s, the only cooking oil in home pantries was probably all-purpose vegetable oil (the exact vegetable a mystery). Today’s home cooks have many healthy cooking oil options, but it can be confusing trying to learn when to use them. If you’ve ever heated oil to the point where it starts to smoke, then you have exceeded its smoke point. Once it gets too hot, the oil just isn’t fit for consumption. Some oils can handle high heat better than others.
What’s the big deal about a little smoke? It’s not just the annoying high-pitched beep of your smoke detector going off. When an oil is heated beyond its smoke point, its molecular structure begins breaking down. It may even form trans fats. The oil may lose its nutritional value and give your food a bitter or burnt taste. The smoke from overheated oils isn’t even healthy to inhale. Once it starts smoking, the oil really shouldn’t be consumed. (more…)
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