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  • Oil Smoke Point

    If you combine oils, will the smoke point be somewhere in between?

    For example, could you increase the smoke point (and oxidation) of olive oil by adding some lard?

  • #2
    As far as I know, no. The smoke point of the mix will still be the smoke point of the lowest oil in the mix.

    That said, I use olive oil all the time on the stove for cooking and I have no problem with it smoking or oxidizing. I just keep the temperature around medium - plenty high enough for cooking veg and steaks and such. People use olive oil for frying all the time here although seed oils seem to be becoming more popular, unfortunately.

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    • #3
      I know that chefs add olive oil to butter for that very reason. Not sure about the science of it, but it stops the butter from burning/smoking so I think you are on to something.

      Sent from my SGH-T989 using Tapatalk 2

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      • #4
        Originally posted by oceangrl View Post
        I know that chefs add olive oil to butter for that very reason. Not sure about the science of it, but it stops the butter from burning/smoking so I think you are on to something.

        Sent from my SGH-T989 using Tapatalk 2

        This. The reason why olive oil and butter is such a classic cooking combination. Yes it's a combination of two great flavours too, but the main benefit is that you can achieve caramelisation/crisping without burning/smoking with this combination.

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        • #5
          should I use EVOO or VOO to cook??

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          • #6
            Originally posted by oceangrl View Post
            I know that chefs add olive oil to butter for that very reason. Not sure about the science of it, but it stops the butter from burning/smoking so I think you are on to something.

            Sent from my SGH-T989 using Tapatalk 2
            For some reason I thought butter has much higher temp smoke point compared to olive oil. It's the milk solids in butter that get burnt when cooking on higher heat. That's why I personally prefer ghee.

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            • #7
              Originally posted by Graycat View Post
              For some reason I thought butter has much higher temp smoke point compared to olive oil. It's the milk solids in butter that get burnt when cooking on higher heat. That's why I personally prefer ghee.
              I would say butter has one of the lowest smoke points. Definitely lower than olive oil.

              Sent from my SGH-T989 using Tapatalk 2

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              • #8
                Originally posted by oceangrl View Post
                I would say butter has one of the lowest smoke points. Definitely lower than olive oil.

                Sent from my SGH-T989 using Tapatalk 2
                Only if not clarified (ghee). Clarified butter has a decent smoke point of 485 degrees F according to wiki -- whereas full butter is 325.

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                • #9
                  Originally posted by miata View Post
                  Only if not clarified (ghee). Clarified butter has a decent smoke point of 485 degrees F according to wiki -- whereas full butter is 325.
                  I used the term butter..not clarified or ghee.

                  Sent from my SGH-T989 using Tapatalk 2

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                  • #10
                    Originally posted by oceangrl View Post
                    I used the term butter..not clarified or ghee.

                    Sent from my SGH-T989 using Tapatalk 2
                    That is why I clarified for other folks that regularly use clarified butter for cooking.

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