NFS 033 Lecture Notes - Lecture 8: Grilling, Plain Old Telephone Service, Smoke Point
5 Mar 2018
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Document Summary
Avocado oil has the highest smoke point (520 f), and extra virgin olive oil has the lowest smoke point (325 f). Walnut, pistachio, and sesame oils have such a low smoke point that they should not be heated at all. Light olive oil has a smoke point of 465-470 f. Peanut, palm, sunflower seed and corn oil have a smoke point of 450 f. Coconut has a smoke point of 350 f. Vegetable oil has a smoke point of 400 f. Grapeseed oil has a smoke point of 420 f. Corn oil is very efficient for frying, because it is neutral in flavor. Peanut oil is also good for frying due to its high smoke point. Vegetable oil is good for frying because it adds crispness. Both light and extra virgin olive oils are good for vinaigrettes, to add more flavor. Liquid = olive, peanut, palm, corn, vegetable, canola, grapeseed, avocado, sesame, hemp,
