I was looking for information on the smoking point of fats and oils because I want to make roast potatoes (guess who’s getting those tonight :). There are interesting variations on roast potatoes. Some recipes advocate roasting at a high temperature (450+) but this requires a high smoking point fat or oil, which is why these recipes tend to advocate lard. ‘Healthy recipes’ call for roasting the potatoes at low temperatures (usually around 350). They have to, because olive oil has a lower smoking point (its actual smoking point depends on how it is refined, but it can be as low as 320 or as high as 420).
While looking for this information I came across the neat
Cooking for engineers
site. Their tag line: “Have an analytical mind? Like to cook? This is the
site to read!”
posted at 12:12 on Sun, 13 Mar, 2005 |
path: /living
All material copyrighted by Jen Schellinck. All rights reserved.