6/9/2016

SmokePointsofVariousFatsKitchenNotesCookingForEngineers

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SmokePointsofVariousFatsbyMichaelChu

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Thesmokepointofvariousfatsisimportanttonotebecauseafatisnolongergoodforconsumption
afterithasexceededitssmokepointandhasbeguntobreakdown.Onceafatstartstosmoke,itusually
willemitaharshsmellandfilltheairwithsmoke.Inadditionitisbelievedthatfatsthathavegonepast
theirsmokepointscontainalargequantityoffreeradicalswhichcontibutetoriskofcancer.Refining
oils(takingoutimpurities)tendstoincreasethesmokepoint.Thetablebelowlistssomeballparkvalues
forsmokepointsofvariouscommonfats.
Fat

SmokePointF SmokePointC
Unrefinedcanolaoil
225F
107C
Unrefinedflaxseedoil
225F
107C
Unrefinedsaffloweroil
225F
107C
Unrefinedsunfloweroil
225F
107C
Unrefinedcornoil
320F
160C
Unrefinedhigholeicsunfloweroil
320F
160C
Extravirginoliveoil
320F
160C
Unrefinedpeanutoil
320F
160C
Semirefinedsaffloweroil
320F
160C
Unrefinedsoyoil
320F
160C
Unrefinedwalnutoil
320F
160C
Hempseedoil
330F
165C
Butter
350F
177C
Semirefinedcanolaoil
350F
177C
Coconutoil
350F
177C
Unrefinedsesameoil
350F
177C
Semirefinedsoyoil
350F
177C
Vegetableshortening
360F
182C
Lard Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
370F
182C
Macadamianutoil
390F LearnMore199C
Okay!
Refinedcanolaoil
400F
204C
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Semirefinedwalnutoil
400F
Highquality(lowacidity)extravirginoliveoil 405F
Sesameoil
410F
Cottonseedoil
420F
Grapeseedoil
420F
Virginoliveoil
420F
Almondoil
420F
Hazelnutoil
430F
Peanutoil
440F
Sunfloweroil
440F
Refinedcornoil
450F
Palmoil
450F
Palmkerneloil
450F
Refinedhigholeicsunfloweroil
450F
Refinedpeanutoil
450F
Share
RefinedSaffloweroil
450F
Semirefinedsesameoil
450F
Refinedsoyoil
450F
Semirefinedsunfloweroil
450F
Olivepomaceoil
460F
Extralightoliveoit
468F
Soybeanoil
495F
Saffloweroil
510F
Avocadooil
520F

204C
207C
210C
216C
216C
216C
216C
221C
227C
227C
232C
232C
232C
232C
232C
232C
232C
232C
232C
238C
242C
257C
266C
271C

Ilikecookingwithextralightoliveoilandbutter.Thisismainlybecauseoliveoilishighinmonounsaturatedfattyacids(73%)
whilebeinglowinpolyunsaturatedfattyacids(lessthan10%).Therefinednatureofextralightoliveoilmainlyaffectstasteand
smokepoint,butdoesnotreducethenutritionalbenefitsofoliveoil.Butter,althoughhighinsaturatedfat(66%),islowin
polyunsaturated(4%)andcontainsahostofvitamins,antioxidants,essentialfattyacids,andacidsthatareantimicrobialand
antitumorigenic.Also,ittastesgood.
RelatedArticles
ClarifiedButter
IngredientSubstitutions
Glossary
MakingButter
ScovilleUnits
Prev WrittenbyMichaelChu
PublishedonJune10,2004at03:15PM

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101commentsonSmokePointsofVariousFats:(Postacomment)
OnOctober16,2005at02:56AM,MichaelChusaid...
ThankstoFlorianforprovidingtheCelciusconversions!
OnOctober16,2005at02:56AM,BrianHayes(guest)said...
Methinksthatgrapeseedoilwhenitcanbepurchasedatareasonablepricecanreplacepeanutandcoconutoilsforhighheatuses.
Yourchartshowsgrapeseedwithanadequatelyhighsmokepointforacookingoil.Itislightanddrainseasily.Somesayitactually
lowerscholesteroloppositethepopulardeepfryingoils.
OnOctober16,2005at02:57AM,BrianHayes(guest)said...
Sorrytoaddthisextracomment,butasIthought,mostsitesreportgrapeseedoilwithasmokefreerangefrom420Fto485F
plentyhot.Itmaintainsitshealthypropertiesatthehighestcookingtemperature(upto485degreesF).
NoCholesterol
NoSodium
NoTransfattyacids
Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
Nopreservatives
LearnMore Okay!
HighinAntioxidants
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VitaminE:1122mg/serving
Highestconcentrationofmonounsaturatedandpolyunsaturatedfatsofanyoil
Lowestlevelofsaturatedfatofanyoil
72+%LineolicAcid(Omega6)
MayhelpincreaseHDL(good)andreduceLDL(bad)Cholesterol
Thereisagrapeseedoilfactsheetathttp://www.deerfieldranch.com/FactSheets/GSO.Fact.sheet.html
Idontsellit.Ijusthavelearnedtouseitalot.
OnOctober16,2005at02:57AM,MichaelChusaid...
Iwelcomeallcomments.
Afewcommentsonyourassessmentofgrapeseedoil:
NoCholersterol,sodium,transfattyacids,preservativesthesearetrueforallpurvegetableoils.

HighinantioxidantsandvitaminEyes,grapeseedoilisagoodsourceforvitaminE.
Share

Highestconcentrationofmonoandpolyofanyoiluntrue.Canolaandsaffloweraretwocommonlyavailableoilswithlower
saturatedfat.(AndinmyfatsarticleInotethatavoidanceofsaturatedfatsmaynotbeahealthfulchoice.Infact,highconsumption
ofpolyunsaturatesshouldbeavoided.)Unlikecanolaoil,grapeseedoilismostlypolyunsaturated.
Almostallofthepolyunsaturatedfattyacidsingrapeseedoilislinoleicacidwhichisanomega6fattyacid.Highconsumptionof
omega6oilsisnotrecommendedasitinhibitsthebody'sabilitytoprocessalphalinolenicacid(omega3)fattyacids.Don'tget
mewrong,omega6isessential,but(atleastintheU.S.)wegetalargeamountofomega6inourfoodalready.Supplementing
yourdietwithan72%omega6oilmaynotbesuchagoodidea.
I'mnotfamiliarwiththeabilityofgrapeseedoiltoincreaseHDLandreduceLDLcounts.Anyway,Idon'ttaketoomuchstockin
thecholesterolhypothesis.

MaryEnigsuggestsanequalpartscombinationofcoconutoil,sesameoil,andoliveoilforfryingformaximumhealthbenefits.
Iuseeitherextralightoliveoilorcanolaoilformyfryingcurrentlyasitisdifficultformetopurchaseotherbeneficialhighheat
oilsatapricepointthatIamwillingtospend.
OnOctober16,2005at02:58AM,ananonymousreadersaid...
Iamimpressedwiththesmokepointtablesandrealythewholesite.
Ihaverecentlybecomeawareofanoil(widelyavailable)fromindiacalled,
"GingellyOil"whichhasnicepropertiesandisinexpensivehoowevertakessomepracticewithgettingusedtomixingthetaste
intothings.I'mlookingforinfoonthisoilifanyonehasany???
OnOctober16,2005at02:58AM,Shrew(guest)said...
Gingellyoil,accordingtomyunderstandingisjustsesameseedoil.It'sjustcalledbyadifferentnameinIndia.
OnOctober16,2005at02:59AM,MichaelPNugent(guest)said...
SomeonetellmeifIunderstandthiscorrectly,andcommentonhowthiseffectsthe"healthfulness"ofotherwisehealthyoils:
polyunsaturates,whileconsideredhealthy,becometransfattyat360F.Ifweagreeandmostseemtothattransfatisfarless
healthythanevensaturatedfat,thenthisheatmakessesame,flax,etallesshealthythanbeeftallow.Oneisdefinitelyinclinedto
usealowpolyoilforfryingathightemperatures,buttheseusuallydon'thavethehighestsmokepoints.Whatthen?
OnOctober16,2005at03:00AM,ananonymousreadersaid...
CananyoneshedanylightonTeaOilusedforcooking?ItisnotverycommonbutapparentlyfromthereportsI'vereadregarding
itsproperties,itseemstobeashealthyasoliveoil,withan82%monofatcontent,andalow10%satfatcontent.Italsoboastsa
highsmokingpointanddecentlevelsofOmega3's.Sowhyisitsouncommon?
OnOctober16,2005at03:00AM,ananonymousreadersaid...
Iwaslookingatthelistforsmokepointsofrcertainfats,butididnotseeduckfat.Iwaswanderingifanyoneknoewthesmoke
pointofrduckfat.IamachefandIwouldliketouseduckfatasacookingmediuminmydeepfatfryertocookwith,especially
ourhousemadepotatochips.IfanyoneknowsthetemperatureIwouldgreatlyappreciatetogettheinformation.Youcancontact
mebyemailatChefJRD@aol.com.Thankyou
OnOctober16,2005at03:00AM,ananonymousreadersaid...
Veryinterestinginfooncookingoil.
Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
Howaboutpostingreferencesonscientificinformation LearnMore Okay!
ingeneral,soit'snotjustlikerumorwhichgets

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sotiresomeafterseeingitmuch.
ThatwasthenicethingaboutLaurel'sKitchencookbook.
OnOctober16,2005at03:01AM,ananonymousreadersaid...
HI
MynameischrisIamachefinCincinnatiOhio.Iwaswonderingifthereisachartorformulaforthepointwhentheoillightson
fireorflashpoints.Chris
OnOctober16,2005at03:01AM,RachelRamey(guest)said...
Ifoundthefollowinginformationathttp://www.diabetesincontrol.com/modules.php?name=News&file=article&sid=2385
DuckandGooseFatthiswasusedintraditionalJewishcooking,evenmoresothatchickenfat.Aswithanyanimal,theomega
3toomega6ratiosvariesdependingontheirdiet.

Omega6toomega3ratio13:1
Omega3fattyacids=0
Share
Omega6fattyacids=13%
Omega9fattyacids=52%
SaturatedFat=35%
SmokePoint=375F
OnOctober16,2005at03:01AM,ananonymousreadersaid...
Michael,transfatsaremadethroughtheprocessofhydrogenation.Whileheatinganoilpastitssmokepointwillcauseittobreak
downandoxidize,itDOESNOTcausetransfats.Definately*avoid*shorteningandpartiallyhydrogenatedvegetableoils!It'sa
goodideanottocookanyoilunderhighheatcircumstances.

OnOctober16,2005at03:02AM,ncdave4life(guest)said...
Wouldyoupleaseexplaintomewhatitmeansforoilstobe"refined,""semirefined,"and"unrefined,"ornoneoftheabove,and
whichofthesecorrespondtothestuffyoufindontheshelfatKrogerandSafeway?
Thereareapparentlyhugedifferencesinthecharacteristicsoftheoils,dependinguponwhetherornottheyare"refined."For
example,yourchartshows:
Unrefinedsaffloweroil225F
Semirefinedsaffloweroil320F
RefinedSaffloweroil450F
Saffloweroil510F
That'sanastonishingrangeoftemperatures!
Thanks,
Dave
dave263atburtonsys.com
OnOctober16,2005at03:02AM,ananonymousreadersaid...
doyouknowwhatthesmokngpointforunrefinedgrapeseedoilandrefinedgrapeseedoil?
OnOctober16,2005at03:06AM,MichaelChusaid...
Ihavegrapeseedoil'ssmokepointlistedat420F.AssumerefinedifIdon'tlistanotherversion.Astounrefinedgrapeseedoil,I
wasn'tabletofindthisinfo.Anyoneknow?
OnNovember10,2005at04:08AM,ananonymousreadersaid...
Subject:Cookingoil
Heyiwaswonderinformyschoolproject,doesoilhavetheabilitytopreservefood?:)
OnNovember10,2005at01:31PM,MichaelChusaid...
Subject:Re:Cookingoil
Anonymouswrote:
Heyiwaswonderinformyschoolproject,doesoilhavetheabilitytopreservefood?:)

Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.

Yes,oilpotentiallyhastheabilitytopreservefood,butthismustbecarefullydone.Oilisusedinpreservationbycreatinga
LearnMore Okay!
(mostly)oxygenfreeenvironmentiftheobjecttobepreservedisfullysubmergedintheoil.However,somebacteriaandspores
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cansurvive(andeventhrive)inanoxygendeficientenvironment.Onlyattempttopreservefoodifyouareexperiencedinthisor
arelearningtodoitfromsomeonewhoisexperienced.
OnNovember11,2005at04:57PM,MRudelich(guest)said...
Subject:smokepoint(less)
I'mnotsurewhyanyonewouldwanttoA)Deepfryatatemperaturehigherthan375degrees,andB)Sauteatatemperaturehigher
thanabout300degrees.So,whywouldoneneedgrapeseedoilforitshighsmokepoint?(Iuseitbecauseithasaclean,neutral
flavorandalightviscosity.)
OnNovember11,2005at08:11PM,oyosaid...
Subject:Re:smokepoint(less)
MRudelichwrote:
I'mnotsurewhyanyonewouldwanttoA)Deepfryatatemperaturehigherthan375degrees,andB)Sauteatatemperaturehigher
thanabout300degrees.So,whywouldoneneedgrapeseedoilforitshighsmokepoint?(Iuseitbecauseithasaclean,neutral
flavorandalightviscosity.)

Share
stirfrying,perhaps?

OnNovember11,2005at09:00PM,oyosaid...
Anonymouswrote:
Michael,transfatsaremadethroughtheprocessofhydrogenation.Whileheatinganoilpastitssmokepointwillcauseittobreak
downandoxidize,itDOESNOTcausetransfats.Definately*avoid*shorteningandpartiallyhydrogenatedvegetableoils!It'sa
goodideanottocookanyoilunderhighheatcircumstances.
true,highhighonunstableoilscreateslipidperoxides,whicharealsounhealthy.

OnNovember28,2005at12:19PM,ananonymousreadersaid...
Subject:Oilsoxidisequickly
Youstated
Quote:
Refiningoils(takingoutimpurities)tendstoincreasethesmokepoint.
Idisagreetheyarenotimpurities,theyareassociatedcofactors/enzymesthatIconsiderasnutrients.
Welearnedinchemistrythatoilscanquickygorancidifleftinthelight(photoreactive)aswellasoxidize.Isn'titinterestingthat
mostoilsatthestoreareinclearbottlesthathaveashelflifeof2to3yearsifnotlonger,whereastheircounterpartsunrefinedoils
willdecomposeandgobadwithinmonths.
WhyisthatIbelieveitisbecauseoftherefiningprocess,oilsputunderhightemperaturesandall"impuritiesasyouputit"have
beenremoved.Thusincreasingshelflifesothestoreownersdon'thavetothrowitaway.
ThissamementalityhasbeenusedwithMilkandEggs,doesanyonerememberhowMilkusedtoonlylastaweekbeforecurdling.
Nowitlaststwiceaslong.Rememberwhenweusedtocrackeggsandsometimeswouldfindalittlewhitethingintherealongwith
someblood,notanymorewhathappenedhowcome?eggsusedtogobadinourfridgewithin2weeks,thatwasfunbecausewe
usedtogetthemtohaveaneggwar.Unfortunatelynotanymore,ImoldernowbutIvehadeggsinthefridgefor3weeksandafter
openingthemtheylookedfinewhyisthat?
sorryforthelongstatement,mainpointisthatoilreactstolightbutnotanyoftheoilsatthestorewhy?
smilesalot@mindspring.com
OnDecember12,2005at10:24AM,ananonymousreadersaid...
Subject:Ontheshelflifeofmilkandeggs.
IliveintheUK,sothismaynotapplytowhereyoulive...but....
Overhere,milklastslongerthanitusedtobecauseoftheadvancesinpasteurisation.This(asIunderstandit)istreatingthemilkto
killanybacteriainitthatcauseittogobad.Thislengthensshelflifebyahugeamount,althoughoncethemilkisopened,itwill
gooffeventuallyduetobacteria"migrating"intothebottle.Ifyouwantanevenlongershelflife,thenyoucanbuyUHT(Ultra
HighTemperature)milk,whichisessentiallyboiledathightemperaturestokillvirtuallyallbacteria.
Eggsnolongerhavethosespotsinthembecausetheyareunfertilised.Thismeansthatthereisnochanceofgettingchicken
embryosintheeggs.Oureggsarealsolionmarked,meaningthatthechickensthatleyedthemwerevaccinatedagainst
Salmonella.

Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
LearnMore Okay!

OnJanuary23,2006at12:52AM,Carolinesaid...
Subject:Re:shelflifeofeggsandmilk

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It'sinterestingthatyoupointedout*exactly*what'ssoconvenientanddisturbingaboutcurrentfoodprocessing.Peoplewantmilk
thatlooksthesamethroughout(i.e.notwithcreamontopandseparationoffatparticles)andthatlastslongerthanafewdays.We
alsowanteggsthatdon'tlooklikelittleembryos.Weespeciallydon'twanttoriskgettingsickfromourfoodandsomanyofour
foodstodayareirradiated,homogenised,pasteurised,sterilisedandsoon.
Brigningitbacktooils,thequestionofwhyoilslastsolongontheshelfisagoodone.Andwhydoesn'tcanolaoilsmell
like....anything?Therefiningprocessrequiresalotofmechanicalpressureandheatandtheoilssimplyoxidise.Thentheyhaveto
bleachandfilterthemtogetthemtolookthewaytheydointhoseclearbottlesontheshelf.IfyoucanfindRapunzeloilsinyour
localhealthfoodstores,youshouldsplurgesometimeonabottleoftheirorganic,unrefinedcanolaoil.It'sarichyellowcolourand
hasthemostamazingsmellandtaste.Ilovetobakecookieswiththem(beingsuretokeeptheovenbelow300F)yum!
Butofcourse,thesmokepointisthensomuchlowerwithunrefinedoils.Itrytodotheoliveoil/coconutoilcombowhenIneedto
stirfry,andthenIdrizzleonsesameoilattheendjustforflavour.
OnFebruary16,2006at11:48AM,ananonymousreadersaid...
Subject:Thanksforsettlinganargument!!!
Afriendofmineandmyselfwerehavingafairlyheated(hahageddit!)argumenttheothernight(albeitafterafewbeers)over

whethersunfloweroiloroliveoilburnsatahighertemperature...Isaidsunfloweroilburnshotter,andsoisbetterforthingslike
Share
stirfrys,sauteeingetc...IthinkthisshowsIwasright,althoughwedidntspecifytheexactconditions...Goingwiththeunrefined
values...Iwin!
Thanksforsettlingthis!!!:D
OnMarch06,2006at03:01AM,ananonymousreadersaid...
Quote:
Rememberwhenweusedtocrackeggsandsometimeswouldfindalittlewhitethingintherealongwithsomeblood,notanymore
whathappenedhowcome?eggsusedtogobadinourfridgewithin2weeks,thatwasfunbecauseweusedtogetthemtohavean
eggwar.Unfortunatelynotanymore,ImoldernowbutIvehadeggsinthefridgefor3weeksandafteropeningthemtheylooked
finewhyisthat?

Thisisactuallyallwrong.I(wellactuallymywife)produceeggsforthelocalfarmer'smarket.Wedon'tdo_anything_toour
chickens,justgivethemfoodandwaterandshelter,andstealtheirchildren.
Theeggsweselldooccasionallyhavebloodormeatspots.Commercialeggsdon'thavethosebecausetheyare"candled".This
originallymeantthatsomeoneliterallyheldeachegguptoacandle,lookingforanyweirdshadowsthatindicatedsomethingnot
quiteright.Moderneggproductionusesmachinery,includingacontraptionthatrollseggspastsomesortofopticalelectrosensor.
ThisisalsothemainreasonthatwhiteeggsaresopopularintheUS:they'remucheasiertocandle(whichmeanstheproducer
wouldratherdealwiththem)andthecandlingresultsaremorecertain(whichmeanstheconsumerishappierwiththem).
Werarelygetcomplaintsaboutbloodormeatspots,nordoweoftenfindthemintheeggsweeat.Ibelievethisisbecauseour
chickensarehealthyandactive.Meatspotsareliterallybitsofchickenmeatbitsofthehenthatbrokeoffandgotincorporated
intotheeggwhileitwasbeingproduced.Imaginesomethingsimilartothecolonpolypswe'realltoldtowatchoutfor.Bloodspots
arelikewisebitsofbloodthatleakedinduringproduction.Thesethingscanhappenaspartofnormalwearandtearinthebird.But
imaginebirdsthatlivein1x1footcageswheretheycanbarelyturnaround,fedhighenergyfeedfullofhormonesandgodknows
whatelse(probablynotantibioticsIthinkthat'sactuallyillegalintheUS,evenforthebigcommercialoperations).Birdsthat
aren'thealthyorphysicallyfit.Iimaginethesebirdsprobablymakemoreblood&meatspotsthanours.Ihavenospecificfactsto
backthisup,justtheobservationthatweseemtohaveveryfewspotsinourproduction.Notenoughtowarranttheeffortof
candling.
Theonlymachineweuseisacompressortobubbleairintoaneggbath.We"wash"oureggsindilutebakingsoda(sodium
bicarbonate)solution.
Oureggsarefertilized(roostersrunwiththehens).Welabelthemassuch:"fertilized",not"fertile".Werefrigerateoureggs(ok,I
waswrong,that'sa2ndmachine.Thecarwedrivethemtomarketinisasthird.)Refrigeratedeggscansometimesbehatched,but
theyarenotreliablyfertile.Ifsomeonewantseggsforhatching,wemakespecialarrangementstobringthemunrefrigeratedeggs.
Wearecarefultolabel"fertilized"becausethismatterstocertainsubspeciesofvegetarians.
Oureggsneverlooklikeembryosbecausebirdeggsdonotbegintodevelopuntiltheyhavebeenheldconsistentlywarmforabout
48hours.Thisisanaturalmechanismtopreventanestfullofeggsfromhatchingonebyone(whichresultsinmamahen
wanderingofftocareforthefirsthatchling,andtherestoftheeggsdyingofcold).Mamabirdlaysanegg,sitsonitforanhouror
so,wandersofftoeat,hasanormalday.Thatnightshesitsontheeggsandkeepsthemwarmallnight.Repeatthenext610days.
Eventuallythereareenougheggs,shedecidestoseriouslysit.Thatfirstegghasbeensaton(broughtuptobodytemperature)
manytimes,possibly10timesfor812hourseachtime,butithasnotprogressedanyfartherindevelopmentthanthelastonelaid.
Alltheeggsinthisnestwilldevelopatthesamerateandhatchwithin1224hoursofeachother(21dayslater,forchickeneggs).
Eggsdonotgobadin14daysinthefridge.Eggsdon'tgobadin14daysonthecounter,evenasunnycounter.Beforewestarted
Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
sellingatthemarket,weoftenateourowneggsthathadbeenrefrigeratedforfivemonths.Bythentheywerestartingtogetrunny,
LearnMore Okay!
butstillperfectlyedible.Ifyourmomgaveyoutheeggsafter14days,itwasbecauseshebelievedtheyweretooold,notbecause

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theywereactuallygoingbad.
TheUSDAcurrentlyrequireseggstobelabeledwiththeirpackdateandanexpirationdate30dayslater.Notethatitisthepack
date(whichcouldbearbitrarilylater),nottheirlaydate.Welabelwiththelaydate,whichistechnicallyinviolation,butalways
earlierorthesameasthepackdate(soatworstwearemakingoureggs"seem"olderthantheyare,bytheirstandards).
ItmaybethattheUSDA(equivalentagencybackthen?)usedtorequirea14dayexpirationstamp.Soyourmombelieveditand
gaveyoueggstothrow.Nowyou'reinchargeofthefridgeandyoubelievethe30daysstampedbytoday'sstandards.
Notethatyoucannotreliablyexpectstoreboughteggstolastfor5monthsinthefridge.BecausetheUSDAhasproducerslabelby
packdate,youreallyhavenoideahowoldyoureggsare.There'sactuallyareasonthatproducersmightdeliberatelyageeggs:
trulyfresheggsdon'thardboilwell.Well,theyboiljustfine,butthey'rereallyhardtopeel.Bitsofeggwhitestickfirmlytothe
shellyouendupshreddingthewhiteprettybadly.Ifonebrandofeggshadthatpropertyandthenextonedidn't,whichonewould
stillbeonthemarket6monthslater?Sothere'sastrongincentiveforeggproducerstoagetheireggsafewweeks,despitethe
inventorymanagementcosts.Onceyouhavethenecessarywarehousespacetohandlethisrotatinginventorystream,theexactage
ofeggsmakingittostoreshelvesisgoingtoebbandflowaccordingtohowthechickensareproducingandhowmanyeggs
peoplearebuying.

Share
Wedon'tdoanythingspecifictocombatthis.Ifacustomermentionstheyintendtohardboil,westeerthemtoanolderdozen(we

gotomarketevery12weeks,sowehaveeggsatleastaweekold).Wetellthemtosavetheeggsacoupleweeksbeforeusing
themforthatpurpose.Andwetellaboutacoupletricks:lightlycracktheeggbeforeboiling(itwillleakabitbutmaybeeasierto
peel)themallyshockthemafterboiling(dropintocoldwateruntilcool,dropbackintothestillhotboilingpan).Wehaven't
actuallyexperimentedenoughwiththesetechniquesourselves,wejustuseoldeggsforhardboiling.
Signed,
Parttimechickenengineer.

OnMay23,2006at10:55PM,ananonymousreadersaid...
Quote:
Michael,transfatsaremadethroughtheprocessofhydrogenation.Whileheatinganoilpastitssmokepointwillcauseittobreak
downandoxidize,itDOESNOTcausetransfats.
Ohyesitdoes!:P
Here'sthechemistry."trans"and"cis"refertotheshapeofotherwiseidenticalmolecules.Inanunsaturatedfat,thereare
occasionaldoublebonds.Thisleavestwoadjacentcarbonatomswithonlyasinglehydrogenattachedtoeachinsteadoftheusual
two.Thisproducesaslightpushononesideofthechain.Hencethemoleculecantakeeitheroftwoshapes:ifthehydrogensare
onthesameside,thechaingetsa(double)kink,iftheyareopposite,thereisjustatinyzigzagandthechainremainsprettywell
straight.
Sowehave:
[code:1:a14ae8a3ca]
HHHHHH
||||||
CCCCCCHH
||\\||\\||
HHCHHHCCC
||||
HCHHHH
|
HCH
|
cistrans
[/code:1:a14ae8a3ca]
Thenaturalformofmostfatsisthekinked"cis"isomer,thestraighter"trans"formisunnaturalandharmful.Bothformsarestable
atroomtemperature.However,whenoilisheatedthethermalvibrationcanwrenchthedoublebondaroundintotheotherposition.
Thisoccursbelowthesmokepoint,sohightemperaturecookingtransformssomeofthenaturalcisfatintotheharmfultrans
variety.Itisnotentirelynegligiblethisisoneofthereasonstheyrecommendnotusingcookingoiloverandoveragain.

Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
Regards,DerekPotter
LearnMore

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OnJune07,2006at07:15AM,Guest(guest)said...
Subject:Offsubjectdiscussionofeggs
OnemoreoffsubjectcommentsontheeggsIalsohavehadchickensandraisedmyowneggs,andoneofthefirstthingsI
noticedwashowmuchthickertheshellswereonmyhomegrowneggs.
Hereismyhypothesisgrocerystoreeggscomefromchickensfedthebareminimumtogettheproducttomarketandmaximize
profitability.Thinshellsaretheresultoflessavailabilityofmineralsinthechicken'ssystemtoproduceathickershell.Thinshells
alsoallowtheeggstobe"candled"oropticallyinspectedmoreefficiently(forallofusconsumersthatvaluepredictabilityinour
eggcrackingexperience).Thinshellsalsoallowoxidationoftheeggs(theprocessthatcausesspoilageasevidencedbythatlittle
bubbleofairyoufindbetweenthemembraneandtheshellinoldereggs,andallowsyoutodothe"floattest"todetermineanegg's
freshnessbeforeyouareunpleasantlysurprised).So,grocerystoreeggsspoilfasterIMHO,andarelessnutritious(becausethat
sameprogrammingprincipleofgarbageingarbageoutalsoworksforfoodprocessing)
AmIfaroffthemark,anyonewithmoreknowledgeandlessexperienceinthisarea?
mualpha@alltel.net

OnJuly06,2006at07:08PM,visitor(guest)said...
Isitmoreharmfultodeepfrysomethingorstyrfrysomethingletssaychickenforinstanceandabouthowmuchharmfulisone
overtheother.

Share

OnAugust17,2006at12:33PM,Jeff(guest)said...
Subject:CholesterollevelsandCHD
Improvementofcholesterollevelsisattributedtoallunsaturatedfats:http://www.hsph.harvard.edu/nutritionsource/fats.html

OnMarch06,2007at01:48PM,GeorgeChowsaid...
Subject:smokepointofvariousfats
ididnotrealizethatsoybean,safflowerandavocadooilshaveveryhighsmokepoints.theoilthatisnotonthelistbutisgettinga
lotofattentionisricebranoilsmokepoint490f/254c.iuseittocoatbarbecuegrillsbeforegrillinganditdoesagreatjobin
preventingthemeatfromstickingtothegrill:)
OnMarch22,2007at03:52PM,ananonymousreadersaid...
Subject:Veryuseful
However,anothersourceforsimilarinformation(admittedlylessobjectivebynature)isSpectrumOrganic's123guideto
cookingoils.Theyofferabunchofdifferentoilsatreasonablepricesandtheirguideiswrittenfortheiroils,soatleastyouknow
whatproducttheyreferto.(NOWoilsseemstoprocesstheirproductsinasimilarfashion,FWIW).
ItisaPDFfile,butotherwiseitisaboutperfect.
http://www.spectrumorganics.com/index.php?id=182&findall=smoke+point
OnMarch22,2007at03:56PM,ananonymousreadersaid...
Subject:Oops
Anonymouswrote:
ItisaPDFfile,butotherwiseitisaboutperfect.
http://www.spectrumorganics.com/index.php?id=182&findall=smoke+point
Sorry,failedtopreviewthelinkbeforeposting...
UsethisdirectlinktothePDFfileofthe123cookingguidetoavoidhavingtoclickthrough.
Itdoesnotcoverricebranoil,ofwhichIboughta16oz.bottlefor$5andusedforaboluclacyesterdayevening.Itworkedwellat
highheat,sotherearesomeoilsworthexploringwhicharenotinthe123guide.Buttheguideismorespecificandless
confusingthanMr.Chu's(great!)table,above.
Hopethishelpsotherstochoosewisely.
OnMarch28,2007at06:39PM,sportchick(guest)said...
Subject:oils
B)HowaboutricebranoilHOTHOTsmokepoint490degreesandofcourseyouwanttofryatahighheatwhynotwithagood
transfatfreecookingoil.

Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
LearnMore Okay!

OnMarch28,2007at07:08PM,pinky(guest)said...

http://www.cookingforengineers.com/article/50/SmokePointsofVariousFats

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Subject:transfatfree
Youcanalwaysfindriceoilatwww.californiariceoil.com.Itisagoodvalue.
OnJune11,2007at02:48PM,JohnAppleyard(guest)said...
Subject:notneccesarilyveggie
Lotsofpeoplekeenontheircooking.Ihavetakentousingbeefdrippingorlardasapproriatewhencookingmeats,amuchmore
suitableflavour,ofcourse.
Whatbroughtmetothesitehoweverismyseachforaheattransferoil,anybodyknowsomeflashandfirepointsofhigh
temperatureoils.alsowhydomanufacturesbothertomakesyntheticoisforheattransferwhenthesevegoilshavesuchhigher
smoke/flashpoints?
John.
OnJune24,2007at05:37AM,ananonymousreadersaid...
Subject:CastIroncookware
Doesanyonehaveanyrecommendationsforanoiltouseinseasoningcastironcookware?MostofwhatIhavealwaysbeentold
Share
tousewaseithervegetableshorteningorliquefiedbaconfat.I'mabouttoreseasonmineandwonderifasomethingwithahigher
smokepointwouldlastanylongerorifanyaremoreresistanttoacidattack(suchastomatobasedsauces).
OnJune24,2007at01:55PM,GaryProteinsaid...
IliketocookwithGrapeseedoil.Ithasahighsmokepointaround420FandhasVERYlittletaste.Toseasoncastironwithit,you
needtocoatthepanwelland"cook"thepanaboveitssmokepointsotheoilcarbonizes.I'dbakeitat450Finanovenforanhour.
Whenyoutakethepanout,letitcoolanditmustbesmoothandNOTtackytothetouch.Ifthepanissticky,allyouhaveisadirty
pan.Putitbackandcookitlongerorifyourovennevergotto450,checkthetemperaturewithanoventhermometerandcookit
again.
Also,takealookatthisthread.Jorg'stechniqueworks.

http://www.cookingforengineers.com/forums/viewtopic.php?t=372&highlight=seasoning+cast+iron
OnJune24,2007at11:27PM,ananonymousreadersaid...
WellItriedthegrapeseedoiltechnique.
Ipouredsomegrapeseedoilinsidethepan,thenusedapapertoweltospreaditaroundtherestofthepan(bottom,handle,and
sides),bakedat400Ffor45minutes,spreadanotherlayeronandbakedat450for45minutesand500for45minutes(sinceI've
seenthesmokepointoftheoilvariedherebetween420485F).
Whatturnedoutwasmostlyperfect.Theinsideofthepanwasassmoothascouldbe(notgummyanywhere)butalsoappeared
somewhatstriated.Toexplain,itlookedasifsomeofithadcarbonizedatdifferentratesinlittlepoolsorbubbles,butbeingthatI
putitontherackupsidedown,thiscouldnotbethecase.Therimsofthepan,ontheotherhand,appearedalmostpowdercoated
insomespotsandhadraisedareasofcarbonization.Thesewereeasilyscrapedoffwithathumbnailandrevealedwhatlookslike
*rust*ontheundersideoftheseraisedareas.This,too,cameoffwithafingernail,butitcertainlylooksalotlikerust.
IhavedecidedthatIwillputmoreoilontheinsideandtherimandtrythisagainatnomorethan450F.
OnAugust21,2007at12:46PM,ananonymousreadersaid...
Subject:Polyunsaturatedfat.
WhenreadingMichael'scommentsonPolyunsaturatedfat,Iamunsureofhowhecomestotheconclusiontheyarebadandshould
beavoided.IamstudyingnutritionandIhavelearnedtheyaregoodfatsinfact,thebestfats.Heisrightinsayingtoomuch
Omega6fattyacidsarebad,andwedogetenoughortoomuchinourdiets,butitistheratioofOmega3toOmega6fattyacids
thatisimportant.Omega3'sarepolyunsaturatedandarethemostbeneficialtoyourhealthwhenyouaregettingOmega6's.
Michaelsaysadiethighinpolyunsaturatesshouldberesricted,andIdon'tknowhowhecancometothatconclusion.Whenhe
says,"AndinmyfatsarticleInotethatavoidanceofsaturatedfatsmaynotbeahealthfulchoice.Infact,highconsumptionof
polyunsaturatesshouldbeavoided"heisgivingpeoplefalseinformation.Saturatedfatsaremuchworseforbloodcholesterol
levelsandoverallhearthealth,andIdon'tthinktheseclaimsthat'polyunsaturatedarebad'isaccurate.Thisismisleadingpeople,
andtheyneedtoknowthefullstorytheyneedaratiobetween2:1and4:1(Omega6toOmega3)foroptimalhealthbenefits.
Aswell,dopeoplereallyheatanoilpast100degreescelsius?Mostoilshighinpolyunsaturatedfatwon'tbeformingtransfats
becausemostpeopledon'theattheiroiltoaveryhightemperature.Iftheyareusingitfordeepfrying,theycanuseahighstability
variety.Thisisbyfarthebetteralternativetosaturatedfats.
OnAugust21,2007at02:09PM,Rickard(guest)said...
Subject:Re:Polyunsaturatedfat.
Anonymouswrote:
Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
Michaelsaysadiethighinpolyunsaturatesshouldberesricted,andIdon'tknowhowhecancometothatconclusion.Whenhe
LearnMore Okay!
says,"AndinmyfatsarticleInotethatavoidanceofsaturatedfatsmaynotbeahealthfulchoice.Infact,highconsumptionof

http://www.cookingforengineers.com/article/50/SmokePointsofVariousFats

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polyunsaturatesshouldbeavoided"heisgivingpeoplefalseinformation.Saturatedfatsaremuchworseforbloodcholesterol
levelsandoverallhearthealth,andIdon'tthinktheseclaimsthat'polyunsaturatedarebad'isaccurate.Thisismisleadingpeople,
andtheyneedtoknowthefullstorytheyneedaratiobetween2:1and4:1(Omega6toOmega3)foroptimalhealthbenefits.
Thereismerittowhatyousay,butoverthelastcoupleyearsI'vebeenreadingmoreandmoreabouttheresearchconductedinthis
areaandamleaningtowardsagreeingwithMichaelandhisviewsonfats.Itistruethatahealthyratioofn6andn3fattyacids
shouldbemaintained,butintheWesternworldweconsumesomuchmoren6thann3it'sobscene(ratiosof6:1or10:1arenot
uncommon).Hedoesn'tsay(Iwouldn'tbackhimuponthisifhedid)tocutoutpoly,justtolimitconsumption.Thisisbecause
polyhasatendencytobreakdowneasily(notjustthroughoverheating,repeateduse,butalsointhestomachduringdigestion)and
releasefreeradicals.It'snotanissueofpolyturningintotrans,butanissueofcancercausingagentsbeingreleasedintothebody.
Oncewaytocombatthisistoaddanoilstabilizersuchasaceticacidtoyouroil,anotheristoeatalotofantioxidants.(Or,as
Michaelsuggests,simplyfocusmoreonmonounsaturatedandsaturatedfatswhichdonothavethisproblem.)Avoidingtrans
shoulddrasticallyreduceyourchancesofheartdiseasereducingconsumptionofpolyshouldreduceyourchancesofcertiantypes
ofcancer.

Also,onadifferentsubject,Michaelmayberightaboutsaturatedfats.Experimentshavetobeperformedagainonsaturatedfats
(notamixutreoftransandsatfatsaswaspreviouslydone)todemonstrateiftheyareharmfultothebody.Thewholecholesterol
consumptionthingisbullshitaswell(apologiesforthelanguageMichael)
Share

Anonymouswrote:
Aswell,dopeoplereallyheatanoilpast100degreescelsius?
Doyoucookanythingwithoil?Thepanbarelysizzleswithwaterwhenyouheatoilto100...
OnAugust21,2007at04:04PM,ananonymousreadersaid...
I'mnotdisputingthefactthattoomuchOmega6isbad,andwealreadygettoomuchinourdiets.Icompletelyagreewiththat.
ThemajorissueIhaveisoverthesaturatedfat.SaturatedfatDOESraisecholesterollevelsandclogarteriesunlessI'mwasting
mytuitionstudyingnutrition.Theamericanheartassociationhasasectionontransfatsyoumaywanttolookover.
http://www.americanheart.org/presenter.jhtml?identifier=3045790

Hereisastudybyprofessionals:
"Influenceofn6versusn3polyunsaturatedfattyacidsindietslowinsaturatedfattyacidsonplasmalipoproteinsandhemostatic
factors"
Author(s):SandersTAB,OakleyFR,MillerGJ,MitropoulosKA,CrookD,OliverMF
Source:ARTERIOSCLEROSISTHROMBOSISANDVASCULARBIOLOGY17(12):34493460DEC1997
Inwhichtheyconclude"Thisstudyshowsthatinagroupofhealthyyoungmenwithanaverageplasmacholesterolconcentration
of4.2mmol/l(163mg/dl)whenconsumingadietinwhichfatsuppliesonlyabout30%ofenergyrequirements,removalof
saturatedfattyacidleadstoareductionintheirplasmacholesterolconcentration."
Thisarticle,inmyopinion,isunbiasedandtalksaboutsomeoftheconcernsyoupresentedonomega3's,however,italsoseemsto
methatitsupportsOmega3'sasabetterchoice.Therearesomanyfactorsyouhavetolookatbeforeyoucanmakeclaims,Ijust
don'tagreewithpresentingpeoplewithmisleadingideasthatonlypresentonesideofthestory.
But,hey,Iguessadegreeincomputerengineeringgivesyoutheauthoritytoinfluencewhatpeopleeat.
Ifthereisapeerreviewed,scientificarticlepublishedbyaprofessionalthatsayssaturatedfatisgoodandshouldbeconsumed
insteadofpolyunsaturatedfat,thenIwilltakeitallback.
OnAugust21,2007at05:50PM,ananonymousreadersaid...
Andbytheway:
Q.Iwastoldthatcanolaoilchangedtotransfattyacidswhenitisheated,asincooking.Isthistrue?
Thephenomenonthatoccursisvegetableoilsisknownaslipidoxidationorrancidity.Lipidoxidationinvolvesthebreakdownof
fattyacidsintheoiltoproducesecondarycompoundsthatreducethenutritivevalueandproduceoffflavorsandodors.Only
underthemostseverefryingcircumstanceswillthefattyacidcompositionofanoilbesignificantlyaltered.Itisveryrareforeither
theconsumerorfoodprocessortofrywithanoilundertheconditionsnecessaryfortheformationoftransfattyacids.The
productionoftransfattyacidstoanysignificantdegreeinanoilwithouttheuseofhydrogenationisextremelyrare.Itisimportant
tonotethatfoodspreparedinrancidfatsarelikelytobeinedibleduetothedevelopmentofoffflavorandodorsaswellas
deteriorationintheappearanceoftheoil.Theoilwouldlikelybediscardedbeforeitcouldbesubjectedtothelevelsoflight,heat
andoxygennecessarytoproducetransfattyacids
Source:
CanolaOil:EffectsofProcessing&FryingonFattyAcidComposition,CanolaInformationService.

Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
OnSeptember11,2007at04:00PM,guest(guest)said...
Subject:fats
LearnMore Okay!
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http://www.westonaprice.org/knowyourfats/index.html
read"Theoilingofamerica"aswellastheotherarticleshereonfats.
OnNovember11,2007at08:49AM,joe(guest)said...
Subject:choosinganoil
Iamtryingtochooseagoodhealthyfryingoilanddontcaremuchforanyoftheoliveoils,whataresomeoftheprosandconsto
sunfloweroil?
OnFebruary07,2008at12:58AM,mateo(guest)said...
Quote:
stirfrying,perhaps?

WhataboutcookinginaWok?Propertechniquewithwokcookingusuallyinvolvesvery,veryhightemperaturesusing
amazinglyhighheatoutputburners(I'vereadprowokburnersareupto100kBTUs).YettheChineseuseoil,howdoesthiswork?
Howdotheynotconsumetransfats,anddamagetheoilpastthesmokepoint?
Share

OnFebruary07,2008at11:49AM,GaryProteinsaid...
Ican'tevenimagineusingaburnerputtingout100Kbtu'sofenergyunderawok.Ihaveburnersrunningoffhighpressuregas
valvesthatwillputout60Kand170Kbtu's,andIwouldneveruseeventhe60Kburneronfulloutputforawok.Iusethose
biggiesforboiling4080quartpotswithwaterforseafoodfestsandcookingmassiveamountsofcornonthecobatBBQ'sfor100
people,andIstilldon'tusethematfullblast.FordeepfryingturkeysIuseeitherofthebigburners,butstillneveronhigh,evento
gettheoiluptomystartingtemperature.
A100Kburnerusedfulltiltwithawokwouldsimplyturnthewokredhotandthefoodwouldjustburnafteraveryshortperiod
oftimeandIdon'tmeancookingtime,itwouldjustburnontheoutsideandtheinsidewouldjustberaw.30Kbtuforawokis
waymorethanenough,andonceuptotemperature,eventhatcanbelowered.Basically,agoodstovewith1520Kbtugasburners
willdoafinejobwitha1416"wok.

OnFebruary11,2008at06:38PM,JackLaBear(guest)said...
Subject:Chinesewokcooking
Yes,Chinesewokcookinginvolvesheatingtheoilwaypastitssmokeoreven(I'veseenthisin"openkitchen"Chinese
restuarants)itsflashpoint.
ThismaybeafactorinChinahavingthehighestrateofstomachcancerofanycountryintheworld.
OnJuly10,2008at11:53AM,ananonymousreadersaid...
Michael....yousaid..."Therefinednatureofextralightoliveoilmainlyaffectstasteandsmokepoint,butdoesnotreducethe
nutritionalbenefitsofoliveoil.":unsure:
thisiscompletelycontrarytoanythingihaveread.CAnyoupleaseprovideasource?ItismyunderstandingthatonlyExtraVirgin
Oliveoilishealthy.All'light'and'pure'oliveoils,inmyunderstanding,havebeenextractedwithhighheatsorsolvents.
OnJuly10,2008at12:48PM,MichaelChusaid...
Anonymouswrote:
Michael....yousaid..."Therefinednatureofextralightoliveoilmainlyaffectstasteandsmokepoint,butdoesnotreducethe
nutritionalbenefitsofoliveoil.":unsure:
thisiscompletelycontrarytoanythingihaveread.CAnyoupleaseprovideasource?ItismyunderstandingthatonlyExtraVirgin
Oliveoilishealthy.All'light'and'pure'oliveoils,inmyunderstanding,havebeenextractedwithhighheatsorsolvents.
Nutritionally,lightoliveoilandextravirginoliveoilarepracticallythesameintermsofpercentagesoffattyacids.Ihaven't
actuallyreadastudythatshowslightoliveoilisnotas"healthy"asextravirgininfact,Ihaven'tbeenabletofindarealstudy
showingwhyEVOOisconsideredtobeahealthfuloil.Mostofthatseemstobebasedaroundtheanecdotalevidencethat
MediterraneanculturesconsumealotofEVOOandtheyappeartobehealthy.Therearesomestudiescenteredaroundthefatty
acidsproportionsinEVOO,butifthat'sthecase,thenlightoliveoilisthesamenutritionally.Healthfulnessofafoodisharderto
define(especiallywhentheotherfoodEVOOisn'tclearwhyit'shealthful).
OnAugust23,2008at04:47PM,ananonymousreadersaid...
Wow!Thankyousomuchfortheinformationandthechart!
Iloveyourblogandhopeyou'llkeepbloggingforalongtime.
OnOctober28,2008at09:06AM,sandra(guest)said...
Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
Subject:smokepointofoilsreference
LearnMore

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IfoundyoursiteatthebottomoftheWikipediapageonthesmokepointofoilsandyourvaluesarevery,verydifferentfrom
theirs.Canyoutellmeyourreferenceforthistable?
Thankyou
OnFebruary07,2009at12:13PM,ananonymousreadersaid...
Subject:References
Itoowouldliketoknowthereferencesforthisdata.
Thanks.
OnFebruary08,2009at01:03AM,MichaelChusaid...
Unfortunately,Idon'thavemysourcesanymore.Ihadbuiltthislistfromvarioussources(writtendownonpaper)andthen
transcribedthemacoupleyearslaterwhenIstartedCookingForEngineers.IsuspectIwillneedtorevisitthistopic(smoke
points)inthefuture.

OnJune12,2009at11:56PM,dre(guest)said...
Subject:arepolyunsatsgoodorbad?
HarvardSchoolofPublicHealtharticle(linkbelow)saysmonoandpolyunsatsaregood.Badaresaturatedandtrans.

Share

SeemstheoppositeofwhatMichaelsays.Istheresomeotherfactorstoexplainthedifference?
http://www.hsph.harvard.edu/nutritionsource/whatshouldyoueat/fatsandcholesterol/
RegardsDon.

OnJune27,2009at08:01PM,jkarle1106said...
HasanyoneelseusedOlean(olestra)forfrying?Thesmokepointis480Fanditcontainsnothing!Nofat,nocholesterol,no
nutritionalcomponents,nothing.Itdoesn'taddanyflavortothecookedfood.I'vefiltereditandreusedit5or6timesanditnever
seemsto"spoil".
OnJuly12,2009at11:17PM,Dave(guest)(guest)said...
jkarle1106,thereareotherproblemswitholestra.
Personally,Itrytocompletelyavoidartificialfoods.Theydon'tseemtohaveaparticularlygoodtrackrecord.(Thinktransfat.)
OnJuly13,2009at10:40AM,jkarle1106said...
Idon'tbelieveit'sanartificialingredient,Ithinkit'swhat'sknownasanenantiomer,oramirrorimageofthefatitreplaces.The
bodyjustdoesn'trecognizeitasafat.
OnSeptember10,2009at04:56PM,Brian(guest)(guest)said...
Subject:cookingoiltemperaturesandstovetopthermostats
Doyouhaveawayoftellingwhatthetemperaturesettingsareforstovetopburners(electric)?
WhatImeandoesthemanufactureshaveatemperatureguidefortheirstovestellingmewhattemperatureisthemediumsetting
ormedium/highyouknow#7onthedial?
AnddoessomeonemanufactureathermometerthathasaflatbottomtolayintheoilinthepanordoIstilluseapointedend
model?Withallthenewtechnologyouttherewhat'snewforcookingoils?
Sincethemostcommonhouseholdfiresarecreatedinthekitcheninvolvinggrease/oils.
InconclusionpleaseexplainittomeasifI'veneverusedanelectricburnerbeforebecauseIamfrustratedwithguessingwhatis
theactualtemperatureofmystovetopburnersitseemstomethe"medium"settingwilleventuallyboilwateritjustkeepsgetting
hotterandhotterwhyisthat?
Thanks,
BrianSedlar
OnSeptember11,2009at08:48AM,Dilbertsaid...
HiBrian
it'slargelyamatterofexperiencevs."settingaspecifictemp"

Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
LearnMore Okay!
I'mnotawareofany(gasor)electricburnersthat"measure"thetempofthepanorthecontentsand"automaticallyadjustthedial"
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tomaintainaspecifictemp.
thebasicproblemisthevariabilityof"whatisontheburner"vstheelectricalenergyinputneededtoreachand/ormaintaina"set
temp"
forexampleboilingwater.onewouldwantmaxpowerinputtobringthepottoaboilasquicklyaspossible(sometimes...
considercookingpastavspoachingeggstwodifferentissuesthere)howeveroncethepotisboiling,muchlessenergy/heatinput
isrequired.
anexampleontheoppositeendofthetaskrangeisheatinga(thick)saucemaxpowerwouldprobablyburnthebottomthistask
requireslowerslowerheating.
buthowdoesthestoveknowthat?
asforcheckingthetemp,thereareIRnoncontactthermometerswhicharereasonablyaccurate.

theoretically"combining"thetechnologies,acooktopcouldhavepermanentlymountedIRovereachburnerto"measure"thetemp
ofthepotcontents(therearesome'calibration'issues,ignoredforthemoment)butthatstillleavesthequestionforthe"automation
Share
system"doesitheatmax&fastorlow&slowor[something]inbetween?
onepossiblesolutionisalathe"smart"microwavesoftoday.
"onebagofsmallpopcorn,please"getsinputbytheuser,themicrowavehasastoredprogramofpowerlevel,on/offcycletimes,
andtotaltimefor"asmallbag."therearealotmore"options"neededforastove....
theproblemislesscomplicatedforan"automaintainthistemp"buttonusergetsthepotto"whereyouwantit"push"auto"
button.
againassumingsomemethodofmeasuringthecontents,theautofunctioncouldadjusttheburnersettingtomaintainaconstant
tempbut"usersmarts"arestillrequiredtoestablishthesetpoint.

anditcouldeasilybe'fooled'sayyouwanttofryporkchops.getthepanuptotemp,fryingaway,removeonebatchthatisdone,
plopinacoldbatch.sameold"howmuchhowfast"questioncomesbackiftheburnergoestomaxpowertorecovertheset
temp,you'reapttogetcharredporkchops....
OnDecember03,2009at05:26AM,ananonymousreadersaid...
IuseExtraColdFilteredRiceBranOilaccordingtomybottlehereitcontainsnocholestrol,smokingpointof250C(482F),
plantsterols(oryzanol),vitaminEandpacksalightflavour)It'smoreexpensivehereinAustraliathanmostotheroilsbutIlove
cookingwithit.
OnDecember17,2009at06:07AM,Jan(guest)said...
Subject:Flashpointtemperatureforcommercialfryersgrease
Dohaveinformationregardingageneraltemperaturerangefortheflashpointofthegreases/oilsusedincommercialfryers?
OnFebruary03,2010at03:26PM,ananonymousreadersaid...
Subject:Saturatedfatsandheartdisease
Tothepersonwhoislookingforresearchonsaturatedfats,thereisasitecalledcoconutoil.comthatlistsseveralresearcharticles
oncoconutoil.Ihavenotyetreadthem,butIwill.Brieflyscanningthesite,itlooksliketheymayhaveagoodargumentonthis
typically"poopooed"oil.
OnFebruary06,2010at11:46PM,Garret(guest)said...
Subject:butters.p.forclarifiedorun?
rethesmokepointgivenforbutteristhatforclarifiedorunclarifiedbutter?Thanks.
OnFebruary07,2010at08:35AM,Dilbertsaid...
I'veseenacouplesourcesstateclarifiedbuttersmokepointrunsto485'F
the350'Fisforbutterrightoutofthepackage.
OnMay18,2010at08:18PM,KayDatsaid...
Superlatetothediscussion,butI'dlikesomeclarificationontheissueraisedbyanonbackin'07aboutpolyunsaturatedvs
saturatedfats.
Now,anon'sattitudeleftabitofabadtasteinmymouth,andtbh,IactuallyholdasimilarviewtobothMichaelandRickardI
remembermyhighschoolteachertellingusthatpolyunsaturatedfatsaren'treally"good"fatssotospeak(unlikewhatthemass
mediamighthaveusbelieve)incomparisontosaturated,justdifferent.Speakingfrommemoryhere,hementionedthatwhilein
Westerncountries,therewashigherconsumptionofsaturatedoils,andalsohigherinstancesofheartdisease,incultureswhere
Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
polyunsaturatedoilswereconsumedinhigheramounts,therewerehigherinstancesofbowelcancer(Ithinkitwascancerofsome
LearnMore Okay!
partofthedigestivetract).Nowagain,thisisallfrommemory,andofcourse,correlationdoesn'tmeancausation,butthisall

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seemstomatchupwithwhatRickardsaid.
Ofcourse,whenIaskedmyteacherbackthenwhichfatwas"better",heansweredmoderation,Ithinkitcanbesafelysaidthat
transfatisbad.=]
OnAugust26,2010at11:45AM,gottastopworring(guest)said...
Subject:Peopleworrytomuch.
Ithinkpeoplegottastopworryingaboutwhatoiltheyuse.
Iseepeopledeepfryinoliveoil,IseepeopledeepfryincottonseedoilIseepeopledeepfryincanolaoilorvegeoil.
Iseepeoplefrywithpeanutoil,sunflower,grapeseedricebran,vege,soybean,canola,oilveoilsetc...evenlardandbutterghee.
ifweactuallygotupofourbuttsanddidadecentamountofphysicalexercisewewouldnotneedtobeworriesboutthiskinda
stuff....
2030yrsagopeopleusedtocosumealotofbadthingsbuttheyworkedharderandhadmoreactivelifestyles.....

Ibuyvariousoilsdependinonmybugetthatweek....alsoyoureallythinkthatyalocalfishnchipshopdonotcarewhatoilthey
useYESwhenitcomestothemoneysideofthingsNOTthehealthaspect.

Share

OnAugust26,2010at03:05PM,Dilbertsaid...
>>whatoiltheyuse
toalargedegree,Iwouldagree.the'fact'isthelongerafatisheldatatemperaturepastits'tolerance'themoreitdegrades.now,,,,
'longer'israrelymeasuredinminutesorhoursthatthehomecookencountersforsaute,frying,deepfrying.butinacommercial
settingwherethedeepfryersrunfordaysanddaysanddays,thetypeofoilcanmakeadifferenceinhowfastitbreaksdown,goes
offflavor,generatesnastyfreeradicals(andfurthersuchscarystuff)

theoneissuethehomecookmayencounteristheoil'burning'andgoingoffflavorduetotoomuchheatinthepanobviouslythe
higherthe'I'mgonnatastenasty'temperature,thelesslikethisistooccur.howeverwithverylittleeffortonecanturnvirtuallyany
oil/fatintoabrowngoopyfoultasting/smellingmessonanelectricorgasburner.someattentiontothetaskathandisareallygood
solutiontothatproblem.
wedon'tdeepfrythatmuchsoallthatoilisessentiallya'oneshot'use.weactuallycleanoutthefrypansafteruseaswellso
notmuchoilgetscarriedfromsautetosaute.allthosenastyfreeradicalsgetfedtothegarbagedisposalheh,it'shappy.....
onceuponacenturydrearyItoostockedpeanutoil,saffloweroil,oliveoil,vegetableoil.ditchedthem,exceptforoliveoil.Iuseit
foranycookingprocessIneedfryorsauteifIwantabrowningeffectItossinapatofunsaltedbutter.Istillkeepvegetableoil
asaningredientforrecipesandactuallyIuseitfordeepfryingsimplybecauseoliveoilisalotmoreexpensive.
ifonedoesadailyx365dietoffriedeggs/baconatbreakfast,friedhamburgerforlunch,anddeepfriedchickensteakfordinner,
thenindeedonemayneedtopayattentiontothespecificoil.frankly,methinksthatkindofdietneedsmoreattentionthantheoil
type,butheckeverybodydoestheirownthing.
OnSeptember16,2010at05:20PM,Marten(guest)said...
Subject:NiceHighHeatOil495F
SpectrumOils(CanadianLabel)listsontheirRefinedAlmondOilahighheatrating(whichIunderstandtobeakaSmokePoint)
of495F.Seemsaclear(pardonpun)winner!
BTW,theirpdftemperaturelistingsareinaccurate,atleastasof09/16/10.Theyrecommendtogobywhat'slistedonthebottleas
beingaccurateandcurrent.Cheers.
OnSeptember16,2010at05:50PM,Dilbertsaid...
>>clearwinnerat495'F
avocadooilcomesinat520'F
OnSeptember16,2010at08:11PM,ananonymousreadersaid...
""avocadooilcomesinat520'F""dilbert
IamgoingwithSpectrumOilsonthisone.AsImentioned,whenIquestionedthemontheirdiscrepancy,theytoldmethattheir
pdfs,wheretheylisted510,isinaccurate.http://www.spectrumorganics.com/images/uploads/49623ec41cb5b.pdfand
http://www.spectrumorganics.com/images/uploads/496241e655274.pdf

Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
Theylist450fortheirrefinedavocadooilandapparentlythatissupposedtobethecurrentaccuraterating.
http://www.spectrumorganics.com/?id=6#j40
LearnMore Okay!
http://www.cookingforengineers.com/article/50/SmokePointsofVariousFats

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Ifigureifanyonewouldknow,itwouldanoilspecialtycompanylikeSpectrumthathasbeenaroundforever.SoI'llgowiththe
450.
Iftherewasanotherbrandofavocadooilthatwasunrefined,itwouldmostlikelybeevenlower.
However,atthesametime,itdoesseemthattherearemanydifferenttemperaturesforoilsmokepoints,dependingonthe
manufacturingprocessandthemanufacturer.SoIguessweeachhavetogowithwhatwefigurearethebestoddsforaccuracy.:)
OnSeptember17,2010at07:39AM,Dilbertsaid...
bothreferencecite510'Fifit'swrong,andtheyknowit'swrong,andtheyhavenotcorrected/donocaretocorrecttheir
documentation,notsureI'dgooverboardwithalotoffaithinanythingtheyhavetooffer.
thatsaid,Ifranklydon'tthinkthere'sanypracticaldifferenceinthehomekitchenbetweensmokepoint495'F,510'For520'F
OnSeptember18,2010at11:28PM,Igor(guest)said...
Quote:
"IfyoucanfindRapunzeloilsinyourlocalhealthfoodstores,youshouldsplurgesometimeonabottleoftheirorganic,unrefined
Share
canolaoil."
Isn'tcanolaoilmadefromgeneticallymodifiedrapeseed?Howcananoilthat'smadefromgeneticallymodifiedingredientsbe
organic?
OnSeptember18,2010at11:33PM,Igor(guest)said...
"Doesanyonehaveanyrecommendationsforanoiltouseinseasoningcastironcookware?"
Tallow.

OnSeptember19,2010at01:27AM,MichaelChusaid...
Igorwrote:
Quote:
"IfyoucanfindRapunzeloilsinyourlocalhealthfoodstores,youshouldsplurgesometimeonabottleoftheirorganic,unrefined
canolaoil."
Isn'tcanolaoilmadefromgeneticallymodifiedrapeseed?Howcananoilthat'smadefromgeneticallymodifiedingredientsbe
organic?
Canolaoilwasdevelopedthroughselectivebreeding.Althoughthisinvolvesthemanipulationofgenetics,becauseitisanindirect
process(andonepracticedforaslongasagricultureandanimalhusbandryhasbeenaround)itisnotconsideredgenetically
modified.Therearemorerecentvariantsofcanolaoilwhichhavebeendevelopedusinggeneticengineeringtechniquesandthese
varietiescannotbelabelednonGMO.
OnMay08,2011at06:43PM,Matt6543(guest)said...
Quote:
Isn'tcanolaoilmadefromgeneticallymodifiedrapeseed?Howcananoilthat'smadefromgeneticallymodifiedingredientsbe
organic?
VirtuallyallcanolaoilthatisnotlabeledorganicisGMO.NothingthatiscertifiedorganiccanbeGMO.Thereareveryfew
speciesthatwereactuallycreatedthroughgeneticengineering.Theygenerallyjusttakeanexistingcropandspliceinasectionof
DNAfromsomeotherorganismtogetsomedesiredcharacteristiclikecoldresistanceortolerancetoRoundUp.Sotherearestill
heirloomvarietiesoftheseplantsaroundthataregrownonorganicfarms,atleastuntiltheyallgetcontaminatedwiththeGMO's.
Canolaandcornaretwothingsthatarebestavoidedifthey'renotcertifiedorganic,andsoyisjustunhealthyingeneral,butmost
nonorganicsoyisGM,whichjustmakesitevenworse.
Asforthestuffabouttheoils,I'mkindofconfusedbythissmokepointstuff.I'mtryingtofigureoutwhatthehealthiestoilwould
befordeepfrying,andIknowthatyounormallydon'twanttoheatittomorethanabout375anyway,butI'mnotreallygoingto
knowifIaccidentallygetithotterthanthat,plusI'mplanningtoreusetheoilbecauseIcan'treallyaffordtojustusethatmuchoil
onceandthrowitout,soIfigureIshouldgetthemoststablethingpossible.
SoIguesswhatIdon'tunderstandis,whatdeterminesthesmokepointifit'snotjusthowsaturatedthefatis?Doesithave
somethingtodowiththelengthsofthecarbonchains?Ihadalwaysheardthatcoconutoilcouldstandextremeheat,whichmade
sensesinceit'salmostallsaturated,butnowI'mseeingthatitssmokepointisonly350.Andwhenasaturatedfatisheatedtoo
much,isitstillgettingoxidizedandformingfreeradicals?Ihadbeenthinkingthatnothingbadwouldhappentoasaturatedfat
Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
whenit'sheatedbecauseIknewthatsaturatedfatscan'tbecometransfatssincetheyalreadyhavethemaximumamountof
hydrogen.ButIguessanykindofoilwillburn,sotheycanallbeoxidizedbutIhavenoideawhat'sactuallybeingproduced
LearnMore Okay!
whenfatsareoxidized,otherthanCO2andheat.Itseemslikemostoftheoilswiththehighestsmokepointsarehighin

http://www.cookingforengineers.com/article/50/SmokePointsofVariousFats

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monounsaturateslikeoleicacid.Soaremonounsaturatesaboutasheatstableassaturates?Ihadbeenthinkingthatrefinedcoconut
oilwouldbethebestfordeepfrying,butIguessnotifthesmokepointisonly350.Ialsodon'twanttouseanythingGMlike
canolaorsoyoil.Soitseemslikemaybepalmfruitoilwouldbethemosteconomicalchoice.Maybepeanutorricebranwould
alsobegoodoptions?Ialsodon'twantsomethingthat'sgoingtoimpartalotofitsownflavoronthefood.Idon'tthinkIcanafford
thehigholeicsunflower/safflower.Iwasalsoconsideringlardortallow,buttheyactuallyseemtohavearelativelylowsmoke
pointaswell,plusinaquicksearchitdidn'tseemlikeorganiclardandtallowareavailable,andcowsandpigsaretypicallyfed
GMfeedstocksinadditiontoallthenastychemicalstheygetshotupwith,notevengettingintotheissueofhowtheanimalsare
treatedatindustrialfeedlots.CottonseedisanotheronethatisalwaysGM(andIdon'tthinkI'veeverevenseenitatastorejust
onprocessedfoodlabels).And"vegetableoil"istypicallyjustsoyand/orcanola,dependingonwhatitsaysintheingredientslist
oftenyoudon'tevenknowwhatyou'regetting.
Tothepeoplesayingthatoilchoicesaren'tthatimportant,Idefinitelydisagreewiththat.Iguessifyou'renotusingoilveryoften
thenitdoesn'tmattermuchtoyou,butfatisanessentialnutrient,soweallneedtobesomewhatconsciousofwhatfatswe're
eating.Asfarasoverallconsumption,Ithinkthemainconcernsaretotrytomaximizeomega3intakewhileminimizingomega6
sincethosearesounbalancedinthetypicaldietandsincetheyarebothpolyunsaturated,that'snotsomethingyoucantellfrom
productlabelsnottooverdoittoomuchonmonounsaturates,becausemoststudiesshowthemhashavingpositiveeffectson
cardiovascularhealth,butalsobeingcorrelatedwithsometypesofcancerandprobablytotrytogetsomeMCFA'ssincethey
seemtobesobeneficial,andIguessmaybeI'veheardaboutotherspecificoilshavingantioxidant,antimicroibial,immune
Share
boosting,etc.effects.Thepoliticallycorrectideahasforawhilebeenthatsaturatedfatisbadforyou,oratleastthatanimalfatis
bad,butitseemslikethejuryisstilloutonallofthat.I'veactuallyreadthatathero/arteriosclerosishavelittletodowith
cholesterollevelsandmoretodowithsugarintakeandinsulinlevels.
Thentheissueofwhatoilsyoucanheatupandhowmuchyoucanheatthemisentirelyseparatefromoverallfatconsumption.
Herewearetalkingabouttakingincarcinogens,andIdon'tthinkthat'ssomethingwhereexerciseisgoingtomakemuchofa
difference.FromwhatIunderstand,itseemsprettyclearthatpolyunsaturatedfatsarehighlyunstableandthatfatshighinomega3
likeflaxoilshouldneverbeheatedatall,nottomorethanlike115Forso(whichofcoursemakesmewonderaboutcookingfish).
Thenthemonounsaturatedandsaturatedfatsarewherethingsgetfuzzyforme,asIwassaying.Sodoesanyonehaveabetter
understandingofthisstuffthanIdo?I'veevendonesomesearchingonlineandhaven'treallycomeupwithagoodexplanation,
althoughIdon'tknoworganicchemistry,soIhaven'tgottenintoanythingreallytechnical.

OnMay08,2011at07:05PM,Matt6543(guest)said...
Subject:Re:KitchenNotes:SmokePointsofVariousFats
CookingForEngineerswrote:
Ilikecookingwithextralightoliveoilandbutter.Thisismainlybecauseoliveoilishighinmonounsaturatedfattyacids(73%)
whilebeinglowinpolyunsaturatedfattyacids(lessthan10%).Therefinednatureofextralightoliveoilmainlyaffectstasteand
smokepoint,butdoesnotreducethenutritionalbenefitsofoliveoil.Butter,althoughhighinsaturatedfat(66%),islowin
polyunsaturated(4%)andcontainsahostofvitamins,antioxidants,essentialfattyacids,andacidsthatareantimicrobialand
antitumorigenic.Also,ittastesgood.<br><br>
Also,regarding"doesnotreducenutritionalbenefits,"therefiningisnotalteringtheactualfatsthatmakeuptheoil,sotheir
nutritionalprofilewouldbethesame,butthosevitamins,antioxidants,etc.thatyou'retalkingaboutinthebutterareexactlywhat
islostordestroyedintherefiningprocess.Alotofthenutritionalbenefitsoffoodcomefrommicronutrients,butallweusually
hearaboutarethemacronutrients.Also,ifthelightoilisobtainedbychemicalsolventextraction,therecouldberemnantsofthe
solventleftinthefinalproduct.Anyway,thereasonEVOOisrecommendedsomuchisbecausebeingcoldpressedandunrefined,
itisawhole,rawfood,andtheonlycommonlyavailableoilthatfitsthatdescription(actually,maybeit'snottechnicallywhole,
sinceitdoesn'tincludethemeatoftheolive,butyougettheidea).Onceitissolventextracted,heatprocessed,refined,etc.,it'sno
longerrawit'sjustpurefatwithoutanybeneficialphytonutrients,justlikeeveryotherrefinedoil.
Bytheway,Ican'tfindafeaturetosubscribetothistopic,soifanyoneresponds,maybetheycouldemailmeat"revolutionis
patriotic"atgmail(nospaces).Thanks!
OnJuly30,2011at08:09AM,John(guest)said...
Subject:Refinedcoconutoil
Doesrefinedcoconutoilhaveahighersmokepointtemp.?
OnJuly30,2011at11:27AM,Dilbertsaid...
http://www.ehow.com/about_5392760_refinedvsunrefinedcoconutoil.html
/q
Ascookingingredients,refinedandunrefinedcoconutoilhavethesamemeltingpoint76degreesF.However,refinedcoconut
oilhasasmokingpointof450degreesF,whereasthesmokingpointofunrefinedcoconutoilis350degreesF.Becauseofits
greaterheattolerance,refinedcoconutoilcanbeabetteroptionforhightemperaturecookingmethodssuchasfrying.
Readmore:RefinedVs.UnrefinedCoconutOil|eHow.comhttp://www.ehow.com/about_5392760_refinedvsunrefinedcoconut
oil. Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
/uq
LearnMore Okay!

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OnAugust22,2011at03:30PM,mclee@aretteorganic.com(guest)said...
Subject:TeaSeedOil
IuseTeaSeedOil(CamelliaOleifera).Ithasthefollowinghealthbenefits
HIGHSMOKEPOINT485F,
HIGHPOSITIVEINFLAMMATIONFACTORRATING,+1125
HIGHOMEGA9(MONOUNSATURATEDFAT)79.55%
LOWSATURATEDFAT9.81%
NOCHOLESTEROL
NOTRANSFAT
OnAugust26,2011at03:58AM,beauty(guest)said...
Hi!
MynameisRegine.IamreallythankfulthatIfindthisinfo.ThisreallyhelpmefrommyreportdealingwithFATSAND
OILS...Anyway,I'macollegestudentfromVSU...

Thanks!
:P

Share

OnOctober05,2011at10:00PM,chrisaylmer(guest)said...
Subject:deepfrying
IenjoyedthecommentsbyMatt6543recently.Ihavethesamedilemmaofnotknowingwhattypeofoiltousefordeepfrying.
Therearesomanydifferentideasaboutwhatisgoodandbad.

Useunrefinedoilanditcansmokeatthetemperaturethatyouneedfordeepfryingpotatoes.Withthebestofintentions,Itried
unrefinedredpalmoilbutthissmokesatabove160C.OKforfishinbatter,butatthattemperatureyougetsoggychips/French
friesanditcantake15minutestocookpotatoesproperly.It'salsoamessyhassletofilterpalmoilafterfryingasitgoessolid
whencold.Youshouldideallyfilteroilaftereveryusetoavoidburntresiduesofflour,batterandbreadcrumbsfrombuildingup.
WhenIswitchedtorefinedrapeseedoilat190C,thepotatoescookedtoacrispgoldencolourinonly6minutesandweresomuch
betterforit...thebestI'dtastedforagesafterperseveringwiththeredpalmoilforfartoolong.Butnowwehearthattheserefined
oilsaresolventextractedandprocessedathightemperaturestoremovelowsmokepointfats.Sotheymaynotburnbuttheycould
easilystillbevulnerabletolipidperoxidationwithcontinueduseandtheformationoftransfats(ifoneseeminglyknowledgable
scientistcontributeriscorrect).Whowouldwanttothrowtheoilawayeverytimeyoufry?It'ssowasteful.
FornowIwillcontinuewithrefinedhighsmokepointoilsfordeepfrying(Maybelightoliveoilratherthanrapeseed)becausethe
onlythingIamsureofisthatmyfriedpotatoesaredefinitelymuchbetterforit!It'squick,soIuselesspower,wastelesstimeand
thepotatoesaredonecrisplyandperfectly.Icaneasilyfiltertheoilthenextdaywhenitiscool.
Forallotheruses,Ialwaysuseextravirginoliveoil:e.g.salads,drizzlingoversavouryfoodsandsauteeing.Ialsodrizzleitover
toastordipthetoastintheoilwithgarliccrushedinit,ratherthanspreadbutter(Idolikeunsaltedbutteronfreshlybakedbread).
Thetasteofextravirginoliveoilisgreat,subtlyhotandpepperywithoutanygreasiness,anditisgoodvaluenowinsupermarkets.
Asfarasthedebateonsaturatedfatsgoes,Iamnotatallconvincedofthetiredoldstorythatsaturatedfatisbadforyourheart.It's
goneintothenutritionbibleandwilltakeagenerationortwotoexsponge.Itdoesn'tmatterhowmanypapersyouquote....thereis
nowrealdebateaboutthistopicamongnutritionists.
IamapharmacologistbytraininganddidanexperimentonmyselftoseeifIcouldfindoutwhatwashappeningtomycholesterol
onhighandlowfatdiets.Iputmyselfonahighfat/verylowcarbdietfortwoweeks,followedbyhighfat/lowcarbfor4weeks
andthenaverylowfat/highcarbdietforanother4weeks.Thesaturatedfatintakewas6timeshigherinthehighfatdietsthanin
theverylowfatdiet.Therewasacontrolperiodof2weeksatthestart.Ihadmylipidprofilemeasuredaftereachperiod.Thebest
lipidprofilewasafterthehighfat/verylowcarbperiod.HDLwaswellupandtriglyceridesmarkedlylower,withLDLaboutthe
sameascontrol.TheratioofHDLtotriglyceridesisconsideredagoodmarkerofheartrisk,thehigherthebetter.Therewere
similarresultsforthesecondperiodbutlesspronounced.Withthelowfat/highcarbdiettherewaslittledifferencetocontrol.
Theseresultssuggestthatitisthecarbintakethatismostimportantforagoodlipidprofileandthathighfat(including6timesas
muchsaturatedfat)isnotdetrimental.Irestmycase!Ofcourse,maybeIshouldnotbeeatingpotatoesatalltocutdownoncarbs,
butthenwecan'tallbesaints!
pleasesee:
www.chrisaylmer.weebly.com
forfullresults
OnOctober06,2011at12:13AM,yoconasaid...
Subject:Re:deepfrying
chrisaylmerwrote:

Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
Asfarasthedebateonsaturatedfatsgoes,Iamnotatallconvincedofthetiredoldstorythatsaturatedfatisbadforyourheart.
LearnMore Okay!
http://www.cookingforengineers.com/article/50/SmokePointsofVariousFats

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Thenwhynottryfryinginduckfat?Itmakesthemostincrediblefrenchfries.
OnJanuary27,2012at10:21AM,JoePutman(guest)said...
Subject:polyunsaturatedfattyacids
Theauthorcommentedthathelikedcookingwithlightoliveoilandbutterandoneofthereasonshelistedwerethatbothwerelow
inpolyunsaturatedfat.Thatdoesn'tseemlikeagoodthingtome,wouldn'tyouprefertheywerehighispolyunsaturatedfat?
Polyunsaturatedfatisagoodthing.
OnMarch25,2012at07:05PM,ananonymousreadersaid...
Subject:polyunsat
Nopolyunsaturatedfatisnotagoodthingitisaverybadthing.Saturatedfatisagoodthing.Usenaturalfatsthathavebeen
aroundforhundredsofyearsbutter,lard(notthehydrogenatedstuffmoststoressell),tallow,bacongrease.Cholesterolisnotthe
evilitismadeouttobe.Thebrainandheartneedcholesterolandcholesterolisn'tabsorbedfromthefoodeaten.Forthosewho
thinkcholesterolisaproblemminewentfrom201to165in4monthswhenIswitchedtoalowcarbhighsaturatedfatdietandI
lostweight.Ihavedonealotofresearchonthisissue.Thestudiesthatclaimsaturatedfatisbadandpolyunsaturatedfatisgood
Share
ignorepreviousstudiesthatsaytheoppositeandaremanipulatedtosaywhattheywantittosay.Manyofthosestudiesarea
subset.Whatsubsetmeansisthattheydoastudyandiftheresultssayoppositeofwhattheywantedittosayandasmallportion
ofitseemstosaywhattheywanttheresultstobe,theypublishonlytheportionthatsayswhattheywantedtheresultstosay.
Agoodplacetostartresearchingthisissueis:http://www.westonaprice.org
Aheartsurgeon(don'trememberhisname)recentlycameoutandsaidthatinflammationcausesthecholesteroltosticktothe
arteries.Intheabsenceofinflammation,cholesterolflowsthroughthevesselslikeitissupposedtodo.Inflammationexplainswhy
peoplewith"good"cholesterolhaveheartattacks.IheardofastudythatpossiblycorrelateshighA1Ctoheartattacksmorethan
anythingpreviouslyreprted

OnMay27,2012at06:11PM,anon(guest)said...
Subject:Howtopeelanegg
Replyingto"aparttimechickenengineer"onhowtopeelahardboiledegg.Afteryearsofpeelingoffdozensoflittlechipsofegg
shell,Idiscoveredtheperfectwayafewyearsago.Here'show:Afterboiling,drainthewaterandfillthepotwithcoldtapwater.
Leavetheeggsinthewaterfor30minutesorsotocompletelycool.Takeanegg,useyourknuckleandputadozenorsocracksall
overthewholeegg.Here'sthemagicpartholdtheeggverticallywiththepointyendpointingup.Holdtheeggbetweenbothof
yourpalmsandslightlysqueezetheeggwhilerollingitbetweenyourhands.Afterrolling1012times,grabtheegganduseyour
thumbnailtogetundertheshell.Keepunpeelingitalltheway.Rollingitbetweenyourpalmsloosenstheshellfromtheegg.After
abitofpractice,you'llbecomeanexpertatremovingtheentireshellinonepiece,I'vebeendoingitforyears.NoteofcautionIf
youputtoomuchofasqueezewhenrollingit,you'llsplitthatsuckerinhalf,sobegentle.Therewe'veliftedthecloakandnow
youknowthemagic.Goimpressyourfriends.
OnSeptember26,2012at02:58PM,Natalie(guest)said...
Subject:AvocadoOil
HIthere,
Wonderingifyoucanspecifyonyourchartthattheavocadooilyouhavelistedistherefinedversion.Isellnaturallyrefined
avocadooilandhavehadsmokepointtestingdoneonmultiplevirginavocadooilsonthemarket.Theyallclaimsmokepointsof
500degreesormorewhichisinaccurateatbestandI'mtryingtocorrectthemisinformationonlineaboutavocadooil'ssmoke
point.Iwouldappreciateyouupdatingyourchartasitiscommonlyreferredtoasasourcewhenstatingavocadooilsmokepoint.
IfyouhaveanyquestionsofwouldliketoseethedatafromthesmokepointanalysisI'mmorethanhappytotalkwithyou.
Thanks!
OnDecember26,2012at01:53AM,guest(guest)said...
Subject:IsExtraVirginOliveOilgoodforsauteing?
Hi,
IamusingUnrefinedSeasameOilandnowIamplanningtouseExtraVirginOliveOil,especiallyforsauteing.Iwouldliketo
knowwhetheritisbettertostickwithUnrefinedSeasameOilorswitchovertoEVOO.Also,isitnecessarytoswitchofthe
stove/reducetominimumheatwhenweseesmokeintheoil,especiallyduringsauteing?
OnDecember26,2012at08:28AM,Dilbertsaid...
the'extravirgin'oliveoilsveryfrequentlyhavedistinctflavorstheregularoliveoilslessdistinct/moreneutral.
ImadeacapricesaladforChristmasdinnerandwehadaminitastetestingtodeterminewhichoiltouseplainole''oliveoil'won
Cookiesareuseful.ByusingCookingForEngineers,youagreetoouruseofcookies.
outoverextravirginandacoupleother'infused'oilssobeawareofflavorshifts.
LearnMore

http://www.cookingforengineers.com/article/50/SmokePointsofVariousFats

Okay!

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ifthepanisemittingbillowsofsmoke,yesit'stoohotregardlessofwhichfatyou'reusing.
OnApril10,2013at08:14AM,cook(guest)said...
Subject:SmokePointinBaking
DoestheideaofSmokePointalsoapplytobakingoronlytocookingoverahighfiredirectly?Wouldapizzadrizzledwitholive
oilmadeunderthebroiler(around500F)orintheoven(475F)alsocausetheoliveoiltoreactthesamewayasitdoeswhenit's
heatedtoahightemperatureontheskillet?
OnApril10,2013at09:12AM,Dilbertsaid...
unlikely.
eventhotheoventempishighthedoughorifjustdrizzledonnevergetstothattemp.

OnApril29,2013at07:15PM,Katfwiiley(guest)said...
Subject:Smokepointsofblendedoils
Hi,

Share

Ihavereadseveralconflictingopinions(Ihaven'tfoundanyactualresearch)onwhetherblendingoilshasanyaffectonthesmoke
point.Forexample,ifIweretoblend10partsavacadooil(veryhighsmokepoint)with1partflaxseedoil(verylowsmokepoint)
wouldIbeabletocookwiththatoilabovethesmokepointofthelowerofthetwo?
Anyhelponthismatterwouldbeappreciated.Especiallyintheformofadirectiontowardsscientificresearchonthismatter.
Thanks!
OnJuly23,2013at02:21AM,ananonymousreadersaid...
Subject:RiceBranOil
RiceBranOilSP=232C(450F)

OnAugust20,2013at12:51PM,RangerX(guest)said...
Subject:Gheesmokepoint
Iwouldliketoknowthesmokepointofghee.Ihavefoundthroughextensivesearchingitappearstorightat450.Stillhasthat
nuttybutteryflavoraswell.
OnAugust20,2013at02:35PM,Dilbertsaid...
gheeisaformof"clarifiedbutter"Isay"formof"because(local)customs/traditions/methodsdonotalwaysproducean
identicalresult.
youwillfindarangeofsmokepointscitedbydifferentsourcesontheorderof450485F(232252C)
OnAugust20,2013at02:36PM,JimCooleysaid...
Iknowfromexperienceit'sfarlowerthanthat.
Namaste,
Jim
OnSeptember28,2013at01:21AM,oirfideach(guest)said...
Subject:Aheartythankyou!
Iamtestingdifferentoilsformarijuanainfusion,andthisisagreatfactsheet.Iappreciateyourhardwork,andIamsureIwill
appreciateitevenmoreinthecominghours!B)
OnNovember04,2013at12:53PM,ananonymousreadersaid...
Beefdrippinghasasmokepointofupwardsof220C,somesay250C/480F.Thisisn'tonthelist.
Therehasneverbeenanyscienceshowingalinkbetweensaturatedfatandheartdisease.Ratherthanpostinganenormouswallof
text,hereareacoupleofwellproduceddocumentariesfromAustralianTVonthesubject,whichcontainswidercriticismofwhat
isclearlyfundamentallyconflictedresearchfilteringoutviatheCEOsinchargeofthemedicalindustries...
WatchHeartoftheMatterparts1&2here...
http://www.youtube.com/watch?v=rDVf00w5gk&list=UUR_kFbcwWy1cKLCkmcMf4lg

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OnNovember22,2013at02:29AM,ananonymousreadersaid...
http://www.cookingforengineers.com/article/50/SmokePointsofVariousFats

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6/9/2016

SmokePointsofVariousFatsKitchenNotesCookingForEngineers

Therealmeaningofsmokepoint:
http://www.notesonwellness.com/now/2013/11/smokepointmyth.html
OnSeptember06,2015at02:39AM,ananonymousreadersaid...
Subject:canolaoil
IwasveryinterestedtolearnmoreaboutGrapeseedoilandwassurprisedtolearnaboutthehighPUFAlevelsitcontainsandthe
healthissuesthatthiscancauseinthebody.Ontheotherhand,Isawthatcanolaoilwasoneoftheoilsrecommendedhereasa
beneficialoiltouseandmyresearchhasshownthat,quiteoften,itnotonlycomesfromcropsthatareladenwithpesticidesbut
alsohavebeenprocessedwithchemicals.Allinall,canolaoilcanbeextremelytoxic.Infact,I'vereadthatit'ssotoxicthatit
shouldbeclassifiedas'industrialoil'!
OnSeptember06,2015at04:23PM,Dilbertsaid...
youshouldprobablystarttothinkandresearchforyourselfandstopbelievingeverybloggingidiotthatpostsontheinternet.
therearesomanyclaimsaboutcanolahere'safewyoucanresearch:

Share
CanadapaidtheFDA(fillintheblank)millionsofdollars(USorCanadian?)toapprovecanolaoilas"generallyrecognizedas

safe."
researchsez:eventheconspiracynutcasesadmitthereisnoproofandnoindicationsandnoevidencethishappenedorinfact
anythingofanytypetoevenindicatethestoryisanythingotherthancompletely"madeuptosoundgood"regardless,it'sonthe
internetthereforeitistrue.andnoconspiracynutcasehasyetfoundthemultihundredsonmillionsofdollarsintheCanadian
"blackbudget"

claim:canolaoilistoxic
actualfact:wateristoxic.everyyearacouplestupidcollegekidsdrinksomuchwatertheykillthemselves.
researchsez:onceuponatimetherapeseedoilharvestedwasinfactusedasanindustriallubricantanditsplantancestorsdo
indeedcontainhighlevelserucicacidconcentrationsdeemedunsafeforhumanconsumption.theerucicacidcontentwas
drasticallyreducedbyselectivebreeding.
selectivebreedingisnotgeneticengineeringwereitnotforselectivebreedingyouwouldbeeatingmostlygardenweedsandvery
skinnynongoodtastinganimalproducts.
claim:itwasgeneticallymodifiedtomakeitsafe.
actualfact:theerucicacidwasreducedbyselectivebreedingdecadesbefore"geneticengineering"wasanythingmorethanscience
fiction.
actualfact:sincetheinventionofRoundUp,somerapeseedvarietiesusedhavebeenmade'RoundUpresistant.'alargepercentage,
butnotall,ofthecropisproducedfromRoundUpreadyseed.
claim:canolaoilisbannedinEurope
actualfact:thatwouldbenewstotheEuropeans.infact,theygrowtheirown.LEARistheirdesignation.
claim:canolaisprocessedwithchemicalsx,y,zwhicharetoxicandwillkillyou.
actualfact:ifyoubelievethiskindofhype,youprobablydon'twanttoknowhowtherestofyourfoodisprepared.
claim:rapeseedisinthemustardfamilyandweallknowhowmustardgasismade!
actualfact:utterhorsefeathers.goresearchmustardgasitisnotmadefromanyplantsource.
claim:canolaisisclassifiedasabiopesticidebytheUSEPA.
actualfact:true.
furtherfacts:Ivorysoapwouldbeclassifiedasabiopesticideifitwerepackagedandsoldasapesticide.soapskillwaxybodied
insects,oilssuffocatehardbodiedinsects.
ifyouselltwowoodenblockstoclaptogetherandkillflies,theEPAwilllabelitapesticide.
ifyousellwaterinaspraybottlewithdirectionsonhowtowashaphidsoffyourroses,theEPAwouldforceyoutolabelita
pesticide.
so,stopbelievingeverythingontheInternetandstartthinkingforyourself.
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