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
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.
A heavy, nearly colorless oil extracted from fresh coconuts. Used primarily in blended oils and shortenings. Used primarily in prepared, processed, packaged foods.
A mild-flavored refined oil. It is medium-yellow colored, inexpensive, and versatile.
This pale-yellow oil is extracted from seed of the cotton plant. Used for frying.
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.
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.
Solid animal fat. May be treated to neutralize flavor.
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.
Vegetable oils (usually blended) packaged in pump or aerosol sprays for lightly coating pans and griddles.
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.
A golden-color oil with a light texture. Made from a plant that resembles the thistle. Usually refined.
Mild flavored vegetable oils blended for use in salad dressings, mayonnaise, etc.
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.
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."
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.
A light, odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow and versatile.
Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.
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.)
Name Uses Melting Point* Smoking Point*
Butter, whole Baking, cooking 95Â°F/36Â°C 300Â°F/150Â°C
Butter, clarified (ghee)
Cooking 95Â°F/36Â°C 300Â°F/150Â°C
Coconut oil Coatings, confectionary, shortening 75Â°F/24Â°C 350Â°F/175Â°C
Corn oil Frying, salad dressings, shortening 12Â°F/-11Â°C 450Â°F/230Â°C
Cottonseed oil Margarine, salad dressings, shortening 55Â°F/13Â°C 420Â°F/215Â°C
Frying fat Frying 105Â°F/40Â°C 465Â°F/240Â°C
Lard Baking, cooking, specialty items 92Â°F/33Â°C 375Â°F/190Â°C
Olive oil Cooking, salad dressings 32Â°F/0Â°C 375Â°F/190Â°C
Peanut oil Frying, margarine, salad dressings, shortening 28Â°F/-2Â°C 440Â°F/225Â°C
Safflower oil Margarine, mayonnaise, salad dressings 2Â°F/-17Â°C 510Â°F/265Â°C
Shortening, emulsified vegetable Baking, frying, shortening 115Â°F/46Â°C 325Â°F/165Â°C
Soybean oil Margarine, salad dressings, shortening -5Â°F/-20Â°C 495Â°F/257Â°C
Sunflower oil Cooking, margarine, salad dressings, shortening 2Â°F/-17Â°C 440Â°F/225Â°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 oliÃ«n, zelfs het onvolprezen kokosvet.. nee!
Er zijn maar weinig vetten trouwens, die 180 Â° 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