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The smoke point chart on the wall at my local fire station changed my oil game
I always thought hotter oil meant crispier food, so I had it cranked to 450°F for everything. Last month I saw a chart at the station in Austin showing canola oil smokes at 400°F and realized I was basically seasoning my kitchen ceiling for free. Anyone else cook way past the smoke point without checking the math first?
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jana_fox5019d ago
Seasoning my kitchen ceiling for free" is honestly the best way I've heard it put, that's exactly what I was doing with olive oil for months. Once I looked up the real numbers I started keeping a little sticky note on my stove so I don't accidentally turn dinner prep into a fire alarm test again.
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amy_foster7919d ago
My smoke detector went off at 6:47am last Tuesday because I got distracted searing chicken. The sticky note idea is genius, I just taped a little index card to the vent hood that says "450 max, not olive oil" in sharpie. Bacon grease and avocado oil work way better anyway, less smoke and no ceiling streaks. Honestly the real trick is figuring out your specific stove's hot spots, mine runs about 25 degrees hotter on the back left burner.
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