Has the oil started to smoke here?
Following the question posted here concerning the safety of cooking with olive oil Is cooking with olive oil bad or toxic?
I wasn't quite sure how to tell when the oil actually starts to smoke especially when cooking with liquid
https://youtu.be/VOBihHeZuXE?t=1m35s
- What is smoking/vaporizing when he adds the wine? The oil or the added liquid?
- He later adds a vegetable chicken stock (at 1:45) and brings to a boil; Can the oil smoke while the water is boiling?
Best Answer
The smoke point of extra virgin olive oil is about 375F (190C), which is above the boiling point of water. Most likely the pan temperature is close to 350 or so for sauteing in the first recipe, or at least above 300F, so when wine (which is mostly water) hits the pan it starts to boil off, so what you are seeing is water vapor. When stock is added later it's still just water vapor. Once you add liquid the oil will typically sit on the top, which is the coolest place to be because of evaporation.
A big reason to avoid burning oil is that is creates off flavors which are undesirable, and the smoke itself is unpleasant smelling. For that reason if you want to do high temperature sauteing (think wok) or deep frying you would want to use an oil with a high smoke point, for instance peanut or canola (rapeseed).
Pictures about "Has the oil started to smoke here?"
Is it bad when oil starts to smoke?
When an oil is heated past its smoke point, it generates toxic fumes and free radicals which are extremely harmful to your body. When the smoke point is reached, you'll begin to see the gaseous vapors from heating, a marker that the oil has started to decompose.How do you know when oil is about to smoke?
The smoke point of oil is the temperature at which it stops shimmering and starts smoking. The smoke point is also called the burning point of oil and can range from relatively low 325 F to very high (520 F).Why is my cooking oil smoking?
Oil Smoke Points and Health Each time oil is heated, free fatty acids and harmful free radicals are formed through a process called oxidation\u2014a series of chemical reactions involving oxygen that degrade the quality of the oil and lead to rancidity. That's why it is best not to reuse frying oil more than twice.Which oil has the highest smoke point?
Avocado Oil: Pressed from fresh avocado pulp, which is up to 25 percent fat, avocado oil has the highest smoke point of all plant-based cooking oils (510 to 520\xb0F).What Your Exhaust Smoke Is Trying To Tell You
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