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  2. Lard - Wikipedia

    en.wikipedia.org/wiki/Lard

    In dry rendering, the fat is exposed to high heat in a pan or oven without water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat browner and has a caramelized flavor and has a lower smoke ...

  3. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    Fat Quality Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef ...

  4. Smoke point - Wikipedia

    en.wikipedia.org/wiki/Smoke_point

    Smoke point decreases at a different pace in different oils. [10] Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. The following table presents smoke points of various fats and oils.

  5. What Nutritionists Need You to Know About Smoke Point and ...

    www.aol.com/nutritionists-know-smoke-point...

    A high smoke point oil can be loaded with good-for-you mono- and polyunsaturated fats, or it can depend on saturated fats. Palm oil, with nearly 7 grams saturated fat, 5 grams monounsaturated fat ...

  6. Animal fat - Wikipedia

    en.wikipedia.org/wiki/Animal_fat

    Certain fats, such as goose fat, have a higher smoke point than other animal fats, but are still lower than many vegetable oils such as olive or avocado. [12] The oils serve a number of purposes in this role: Shortening – to give pastry a crumbly texture. Texture – oils can serve to make other ingredients stick together less.

  7. Saturated fat - Wikipedia

    en.wikipedia.org/wiki/Saturated_fat

    A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.

  8. Are Seed Oils Really Killing Us? We Asked the Experts - AOL

    www.aol.com/seed-oils-really-killing-us...

    Technically, a seed oil is a cooking oil made by pressing seeds to extract the fat. But the current pariahs are canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oils.

  9. Shortening - Wikipedia

    en.wikipedia.org/wiki/Shortening

    Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and shortening have a higher fat content compared to about 80% for butter and margarine.