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  2. Template:Smoke point of cooking oils - Wikipedia

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

    Corn oil: 230–238 °C [9] 446–460 °F Corn oil: Unrefined: 178 °C [7] 352 °F Cottonseed oil: Refined, bleached, deodorized: 220–230 °C [10] 428–446 °F Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390 ...

  3. Template:Types of cooking oils and fats - Wikipedia

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

    Printable version; In other projects Appearance. move to sidebar hide ... Sautee, stir frying, frying, deep frying, cooking, salad oils, margarine Palm oil: 52% 38% 10%

  4. What is the healthiest frying oil? Dietitians reveal ... - AOL

    www.aol.com/news/healthiest-frying-oil...

    Frying involves cooking food in hot oil. The normal temperature range for frying is about 325 to 375 degrees ... peanut oil is a great choice for deep-frying. However, peanuts are a common ...

  5. Deep frying - Wikipedia

    en.wikipedia.org/wiki/Deep_frying

    A chef deep frying fish and chips in Manchester, England, 2007. Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan.

  6. How to cook shrimp perfectly every time - AOL

    www.aol.com/2019-06-13-how-to-cook-shrimp...

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  7. These Are the Best Oils for Frying Chicken, Fish & More - AOL

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  8. Cooking oil - Wikipedia

    en.wikipedia.org/wiki/Cooking_oil

    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.

  9. Smoke point - Wikipedia

    en.wikipedia.org/wiki/Smoke_point

    Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking. [10] Oxidative stability is how resistant an oil is to reacting with oxygen, breaking down and potentially producing harmful compounds while exposed to continuous heat. Oxidative stability is the best predictor of how an oil behaves during ...

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