LockedSmoke point.. the point of no return!

Author
Espi
meten = weten!
2005/02/11 20:53:01 (permalink)
0

Smoke point.. the point of no return!

Smoke point is het punt waar de olie begint te 'roken' .
Je moet dus de olie nooit boven die temp uit laten komen.. joost weet wanneer het bereikt is, behalve dan dat je het ziet.
Oftewel... je mag deze of die olie NOOIT hoger verhitten dan ... deze temperatuur!

Boven die temperatuur moet je die olie niet meer consumeren, want ongeschikt geworden ivm ontstaan van allerlei giftige stoffen... Een gewone walm is wat anders, maar echt rook afgeven is een teken dat er iets verbrandt!

Lagere temp: geschikter voor salade of sauteren (??)
Hoge temp: geschikt voor roerbakken

Opletten.. van veel oliën is aangegeven of ze geraffineerd of ongeraffineerd zijn. In ongeraffineerde olie zitten allerlei stofjes die het wel gezond maken om bijv bij salade te gebruiken, maar die ook 'verontreinigingen' zijn, waardoor de olie eerder gaat roken. Dit geldt bijv. vooral voor olijfolie. Vandaar het algemene advies om extra virgine olijfolie voor salades te gebruiken en de geraffineerde voor het bakken...

http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm


Fahrenheit Celsius stofje Nlse term
200 93 200F/93C en hoger
225 107 Canola Oil, Unrefined raapzaad met laag erucazuurgehalte
225 107 Flaxseed Oil, Unrefined lijnzaad
225 107 Safflower Oil, Unrefined saffloer
225 107 Sunflower Oil, Unrefined zonnebloem

300 149 300F/150C en hoger
320 160 Corn Oil, Unrefined mais
320 160 High-Oleic Sunflower Oil,unrefined zonnebloem met veel oliezuur

320 160 Olive Oil, Unrefined olijf
320 160 Peanut Oil, Unrefined pinda/arachide
320 160 Safflower Oil, Semi-Refined saffloer
320 160 Soy Oil, Unrefined soja
320 160 Walnut Oil, Unrefined walnoot

325 163 Shortening, Emulsified margarine?


330 166 Hemp Seed Oil¥¥ hennepzaad

350 177 Butter (Good Eats) roomboter
350 177 Canola Oil, Semi-Refined raapzaad met laag erucazuurgehalte
350 177 Coconut Oil† kokos
350 177 Sesame Oil, Unrefined sesam
350 177 Soy Oil, Semi-Refined soja

180 graden is de aanbevolen temperatuur om te frituren... je ziet dat maar weinig vetten deze temperatuur veilig kunnen halen..

356 180 Vegetable Shortening margarine?
370 188 Vegetable Shortening margarine?
361 183 Lard reuzel
401 205 Lard reuzel
375 191 Olive Oil (Good Eats) olijfolie
389 198 Macadamia Nut Oil†† macadamia

400 204 400F /205C en hoger
400 204 Canola Oil, Refined raapzaad met laag erucazuurgehalte
400 204 Walnut Oil, Semi-Refined walnoot
406 208 Olive Oil, Extra Virgin* olijf
410 210 Corn Oil (Good Eats) mais
410 210 Sesame Oil** sesam
420 216 Cottonseed Oil† katoenzaad
420 216 Grapeseed Oil¥ druivepit
420 216 Olive Oil, Virgin** olijf
430 221 Almond Oil*** amandel
430 221 Hazelnut Oil*** hazelnoot
435 224 Canola Oil (Good Eats) raapzaad met laag erucazuurgehalte
438 226 Olive Oil* olijf
438 226 Rapeseed Oil*** raapzaad
440 227 Peanut Oil† pinda/arachide
440 227 Sunflower Oil† zonnebloem
450 232 Corn Oil, Refined mais
450 232 High-Oleic Sunflower Oil, zonnebloem
450 232 Peanut Oil, Refined pinda/arachide
450 232 Safflower Oil, Ref. saffloer
450 232 Sesame Oil, Semi-Refined sesam
450 232 Soy Oil, Refined soja
450 232 Sunflower Oil, Semi-Refined zonnebloem
460 238 Olive Pomace Oil** olijf
468 242 Olive Oil, Extra Light* olijf
485 252 Grapeseed Oil** druivepit
495 257 Soy Bean Oil† soja
500 260 400F /260C en hoger
510 266 Safflower Oil† saffloer
520 271 Avocado Oil, Refined avocado


* http://www.homemag.com/servlet/com.gdi.versifi.ui.ServeFolder?folderid=3036
** http://www.oliveoilsource.com/olivechemistry.htm
*** http://www.cybgroup.co.uk/rapespec.html
† http://www.christianchefs.org/charts/oils.html
†† http://www.macfarms.com/mfoil.html
Â¥ http://www.sableridge.com/web/grapeseed.shtml
¥¥ http://www.rella.com/hseednut.html


post edited by Esperantistino - 2005/02/12 08:40:44
#1

1 Reply Related Threads

    Espi
    meten = weten!
    RE: Smoke point.. the point of no return! 2005/02/11 23:02:57 (permalink)
    0
    In deze link worden ze ook allemaal toegelicht en verteld waar de olie of het vet voor geschikt is. Het smoke point en ook het smeltpunt wordt voor diverse vetten ook aangegeven.

    http://www.christianchefs.org/charts/oils.html

    Name Description/Uses
    Butter-Flavored Oils/Shortenings
    Vegetable oils (usually blended) flavored with real or artificial butter flavor for use on griddles. Hydrogenated shortening used for baking goods, pastries.

    Canola Oil (Rapeseed oil)
    A light, golden-colored oil, similar to safflower oil. Low in saturated fat. Extracted from the seeds of a plant in the turnip family (the same plant as the vegetable broccoli rabe). Used in salads and cooking, mostly in the Mediterranean region and India; also used in margarine and blended vegetable oils.

    Coconut Oil
    A heavy, nearly colorless oil extracted from fresh coconuts. Used primarily in blended oils and shortenings. Used primarily in prepared, processed, packaged foods.

    Corn Oil
    A mild-flavored refined oil. It is medium-yellow colored, inexpensive, and versatile.

    Cottonseed Oil
    This pale-yellow oil is extracted from seed of the cotton plant. Used for frying.

    Frying Fats
    Blended oils or shortenings (usually based on processed corn or peanut oils) designed for high smoke point and long fry life. May be liquid or solid at room temperature.

    Grapeseed Oil
    This light, medium-yellow, aromatic oil is a by-product of wine making. It is used in salads and some cooking and in the manufacture of margarine.
    Lard
    Solid animal fat. May be treated to neutralize flavor.

    Olive Oil
    Oil varies in weight and may be pale-yellow to deep-green depending on fruit used and processing. Cold-pressed olive oil, is superior in flavor to refined. Oil from the first pressing, called "virgin" olive oil is the most flavorful. Also classified according to acidity: extra virgin, superfine, fine, virgin, and pure, in ascending degree of acidity. "Pure" olive oil, and that labeled just "olive oil" may be a combination of cold-pressed and refined oil; suitable for cooking.

    Oil Sprays
    Vegetable oils (usually blended) packaged in pump or aerosol sprays for lightly coating pans and griddles.

    Peanut Oil
    A pale-yellow refined oil, with a very subtle scent and flavor. Some less-refined types are darker with a more pronounced peanut flavor. These are used primarily in Asian cooking.

    Safflower Oil
    A golden-color oil with a light texture. Made from a plant that resembles the thistle. Usually refined.

    Salad Oil
    Mild flavored vegetable oils blended for use in salad dressings, mayonnaise, etc.

    Sesame Oil
    Two types: a light, very mild, Middle Eastern type and a darker Asian type pressed from toasted sesame seeds. Asian sesame oil may be light or dark brown. The darker oil has a more pronounced sesame flavor and aroma. Asian sesame oil has a low smoke point so it is used primarily as a flavoring rather than in cooking.

    Shortening/Baking Fat
    Blended oil solidified using various processes, including whipping in air and hydrogenation. Designed for plasticity and mild flavor. May have real or artificial butter flavor added. Usually emulsified to enable absorption of more sugar in baked goods. May contain animal fats unless labeled "vegetable shortening."

    Soybean Oil
    A fairly heavy oil with a pronounced flavor and aroma. More soybean oil is produced than any other type. Used in most blended vegetable oils and margarines.

    Sunflower Oil
    A light, odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow and versatile.

    Vegetable Oil
    Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.

    Walnut Oil
    A medium-yellow oil with a nutty flavor and aroma. Cold-pressed from dried walnuts. More perishable than most other oils; should be used soon after purchase. Used primarily in salads. (Other nut oils include almond, hazelnut, and peanut above.)

    Smoking Points
    Name Uses Melting Point* Smoking Point*
    Butter, whole Baking, cooking 95°F/36°C 300°F/150°C

    Butter, clarified (ghee)
    Cooking 95°F/36°C 300°F/150°C
    Coconut oil Coatings, confectionary, shortening 75°F/24°C 350°F/175°C
    Corn oil Frying, salad dressings, shortening 12°F/-11°C 450°F/230°C
    Cottonseed oil Margarine, salad dressings, shortening 55°F/13°C 420°F/215°C
    Frying fat Frying 105°F/40°C 465°F/240°C
    Lard Baking, cooking, specialty items 92°F/33°C 375°F/190°C
    Olive oil Cooking, salad dressings 32°F/0°C 375°F/190°C
    Peanut oil Frying, margarine, salad dressings, shortening 28°F/-2°C 440°F/225°C
    Safflower oil Margarine, mayonnaise, salad dressings 2°F/-17°C 510°F/265°C
    Shortening, emulsified vegetable Baking, frying, shortening 115°F/46°C 325°F/165°C
    Soybean oil Margarine, salad dressings, shortening -5°F/-20°C 495°F/257°C
    Sunflower oil Cooking, margarine, salad dressings, shortening 2°F/-17°C 440°F/225°C

    Had trouwens al zo lang niet meer zelf gefrituurd dat ik niet meer wist welke temp dat was.
    Voor frituren kan je bijv. geraffineerde pinda-olie /arachide-olie gebruiken.
    Ook geraffineerde mais en zonnebloemolie is goed te doen.
    Maar de andere oliën, zelfs het onvolprezen kokosvet.. nee!

    Er zijn maar weinig vetten trouwens, die 180 ° C overleven.. dat is de temperatuur waarbij gefrituurd wordt. Dat is de reden dat je beter geen gefrituurd eten kan nuttigen.. de afvalstoffen die ontstaan van verbrand vlees/patat (eten wij natuurlijk niet) en olie is ongelooflijk!
    Voor gegrilld vlees (met/zonder olie) , waar nog veel hogere temperaturen bereikt worden, moet je dan wel de zwarte giftige buitenlaag verwijderen, dan kan je het wel consumeren.. maar gezond? Nee!
    post edited by Esperantistino - 2005/02/12 09:03:56
    #2
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