09:09 Nov 25, 2009 |
Arabic to English translations [PRO] Cooking / Culinary / cooking | |||||
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| Selected response from: Moodi Local time: 21:52 | ||||
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Summary of answers provided | ||||
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4 +1 | Oil flash point |
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5 | Heat-up the oil |
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3 | reaches the boiling point |
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Summary of reference entries provided | |||
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Smoke point |
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Discussion entries: 1 | |
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Oil flash point Explanation: For instance, olive oil is rarely used for cooking because it has low flash point sometimes, smoke point والله أعلم |
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Heat-up the oil Explanation: |
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reaches the boiling point Explanation: reaches the boiling point |
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2 hrs peer agreement (net): +1 |
Reference: Smoke point Reference information: http://www.mahalo.com/how-to-deep-fry-anything How to Deep Fry Anything You want to choose an oil with a high smoke point. At its smoke point, an oil will emit smoke and give foods an unpleasant flavor. The higher the smoke point, the higher temperature you can deep fry at, without imperiling quality. Wikipedia lists the smoke points of some popular oils as: Canola oil (Refined): 468 degrees Fahrenheit (242 degrees Celsius) Corn oil (Refined): 450 degrees Fahrenheit (232 degrees Celsius) Grapeseed oil: 420 degrees Fahrenheit (216 degrees Celsius) Lard: 370 degrees Fahrenheit (182 degrees Celsius) Peanut oil (Refined): 450 degrees Fahrenheit (232 degrees Celsius) Safflower oil (Refined): 450 degrees Fahrenheit (232 degrees Celsius) Sunflower oil (Semirefined): 450 degrees Fahrenheit (232 degrees Celsius) Vegetable shortening: 360 degrees Fahrenheit (182 degrees Celsius) These smoke points are not set in stone, as much depends on the oil brand and refinement process. A general rule is that lighter, more refined oils have higher smoke points. |
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