What is the maximum temperature to use when cooking with flavor oils?
I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy.
So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as much of the candy is lost to waste due to cooling and cleaning.
What temperature have you found you can put in oil based flavors into sugar candy without the oil hitting its smoking point?
Best Answer
There is a huge difference in using oil in a pan to cook something and mixing it into a sugar solution for candy-making. I have been using that brand of oils (and others) for decades when making candy and, depending on the end-product (i.e., soft caramel at 246F and a hard-crack candy like toffee at 300F) have never encountered a "smoke-point" problem.
Hope this helps!
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What do you use flavor oil for?
Natures Flavors' Flavor Oils are great when your recipe calls for oil soluble ingredients. These oils are commonly used in the manufacture of lip balm, candle making, natural candies and even Scratch-n-Sniff artwork!How long are flavor oils good for?
If stored properly, most essential oils should last at least one year and often much longer. Citrus oils degrade more quickly, but can be refrigerated to extend shelf life. If your essential oils look cloudy, lose their intense aroma or have an off smell, it's time to buy new.Thanksgiving Flavor in a Bottle: How to Make Herb-Infused Oil
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Answer 2
Every oil, whether flavored or not, has a smoke point. Even the same oils with different branding may have slightly different smoke points.
The only way to really tell what a particular oil's smoke point is, is to heat the oil TO that smoke point and determine the temperature that it is at when it starts to smoke. You can use a little oil in a small pan to determine that. The easiest way is to use an Infrared Thermometer to get the reading at the exact moment the oil begins to smoke. Do a search for Infrared Thermometer on Amazon to see what's available. Inexpensive.
There is no hard and fast rule for what temperature a particular type of oil's smoke point is. There are only general guides. Test and record! Bon Appetit!
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