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  2. Gentle frying - Wikipedia

    en.wikipedia.org/wiki/Gentle_frying

    Eggs being gently fried. Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. [1] While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, [2] tender cuts of meat, [3] sausages, [4] and as a first step in fried potatoes.

  3. Everything to Know About Canola Oil, the Neutral Oil That ...

    www.aol.com/everything-know-canola-oil-neutral...

    In addition to being affordable and widely available, canola oil offers plenty of benefits for high-heat cooking methods like frying and sautéing, and commonly appears in foods like salad ...

  4. What’s the Best Oil for Frying? (Spoiler: It’s Not Olive Oil)

    www.aol.com/lifestyle/best-oil-frying-spoiler...

    Vegetable oil has a smoke point of about 430°F—compared to 350°F for extra-virgin olive oil—making it ideal for most things you’d fry at home. (For reference, most deep-frying is done at ...

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

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

    Coconut oil is 80–90% saturated fat and the smoke point is only 350 degrees Fahrenheit, making it a less healthy choice for frying or cooking in general, TODAY.com previously reported.

  6. 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.

  7. Rancidification - Wikipedia

    en.wikipedia.org/wiki/Rancidification

    Oxidative stability is a measure of oil or fat resistance to oxidation. Because the process takes place through a chain reaction, the oxidation reaction has a period when it is relatively slow, before it suddenly speeds up. The time for this to happen is called the "induction time", and it is repeatable under identical conditions (temperature ...

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

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

    Cooking Sesame oil (semi-refined) 14% 43% 43% 0.3 41% 232 °C (450 °F) Cooking, deep frying Soybean oil: 15% 24% 61% 6.7% 50% 240 °C (464 °F) [4] Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined) [11] 9% 82% 9% 0.2% 3.6% 244 °C (471 °F) [4] Frying, cooking [12] Sunflower oil (linoleic ...

  9. Does Olive Oil Go Bad? Here's What You Need to Know

    www.aol.com/does-olive-oil-bad-heres-203600349.html

    Fresh olive oil has a notorious grassy-like aroma and an herbaceous taste, but bad olive oil will smell rancid and stale. Some people even say it tastes like eating crayons or wax.