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Coconut oil: Unrefined, dry expeller pressed, virgin: 177 °C: 350 °F [8] Corn oil: 230–238 °C [9] 446–460 °F ... Template: Smoke point of cooking oils.
In US cooking, dry and liquid measures are the same: the cup, the tablespoon, the teaspoon. The dry quart and dry pint are exactly 15121 / 92400 larger than their liquid counterparts, while the dry barrel is exactly 1 / 33 smaller than the fluid barrel, except for barrels of beer (dry barrels are exactly 5 / 341 smaller ...
Frying, [6] cooking, flavoring, vegetable oil, shortening Peanut oil: 18% 49% 33% 0 31% 231 °C (448 °F) Frying, cooking, salad oils, margarine, deep frying
Measures are classified as either dry measures or fluid measures. Some of the fluid and dry measures have similar names, but the actual measured volume is quite different. A recipe will generally specify which measurement is required. U.S. recipes are commonly in terms of fluid measures, even for dry ingredients.
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
Thus the issue of multigrade oils came into being, where with variable temperatures of, say, −10 °C during the cold nights and 20 °C during the days, a 5 weight oil would be good as the oil would be pumpable in a cold engine and as the engine came up to running temperature, and the day warmed up, the characteristics of a 30 weight oil would ...
The temperature of your burger depends on how you like your burgers cooked. According to the USDA, ground meat should be cooked to a minimum temperature of 160 degrees which will give you a well ...
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. [1]