Sentences with phrase «smoke point due»

Based on this characteristic, you might expect it to have a lower smoke point due to a greater risk of PUFA oxidation.

Not exact matches

Other toppings should be reserved for later, including melted butter which can burn due to its low smoke point.

Whisk in cornmeal, smoked salt, vanilla beans, and honey (mixture may not homogenize at this point due to the large amount of fat).

I wouldn't use this particular blend in baking due to the extra virgin olive oil (low smoke point = oxidized when baking, BAD!).

For high - heat cooking, coconut and avocado oils are best because they have a higher smoke point, the temperature at which the fat or oil begins to break down due to heat.

Use olive oil as a dressing but don't cook with it due to the low smoke point.

Coconut oil is excellent for sauteing veggies, cooking eggs, etc. due to the high smoke point.

What's left is a deliciously golden substance that has a flavor unique from butter and also has a higher smoke point and is easier on the digestion (due to the removal of the milk solids).

Hi, I like the sunflower oil due to the higher smoke point as I roast veggies each week.

In the smoke point values presented above at the beginning of this section, we suspect that the coconut oil and EVOO were less refined than the safflower oil and canola oil, such that the much higher smoke points of the safflower oil and canola oil were not due to the plants from which these oils were obtained, but to the way that they were processed.

I have been using this as an alternative oil in cooking due to higher smoke point as well.

One thing to note: emulsified MCT Oils can not be cooked or overheated due to a low smoke point, so add them after cooking and enjoy!

Flax seed oil should not ever be used for cooking due to it's low smoking point, but can be used as salad dressing, or drizzled over steamed veggies for a nutty flavor.

Use olive oil as a dressing but don't cook with it due to the low smoke point.

We've found that due to its higher smoke point that we get a slightly crispier result from Tallow and that it seals the food quicker.

Peanut Oil and Sesame Seed Oil are acceptable plant based oils for deep frying due to their high smoke point.

Coconut oil is a good choice for sàute dishes due to its high smoke point.

Just like avocado oil, almond oil is good for cooking at high temperature due to its high smoke point.

It is commonly believed that olive oil is best served cold, and shouldn't be used for high temperature cooking due to its low smoke point, so why not pour a bit over a salad or vegetable snack?

Due to its high smoke point, lard is ideal for using in the keto diet to fry foods and even contains some vitamin D.

That said, canola oil is generally the «least bad» due to the high smoke point.

Sesame oil has a high smoking point of 410 F and is the least likely of such oils to go rancid due to its antioxidant content.

And due to it high smoke point I can even deep or stir fry with it.

The cons are also that you will most likely have to replace your turbo down the road at some point due to the smoke your car will start burning.

[Response: Your argument misses the point in three different and important ways, not even considering whether or not the Black Hills data have any general applicability elsewhere, which they may or may not: (1) It ignores the point made in the post about the potential effect of previous, seasonal warming on the magnitude of an extreme event in mid summer to early fall, due to things like (especially) a depletion in soil moisture and consequent accumulation of degree days, (2) it ignores that biological sensitivity is far FAR greater during the warm season than the cold season for a whole number of crucial variables ranging from respiration and photosynthesis to transpiration rates, and (3) it ignores the potential for derivative effects, particularly fire and smoke, in radically increasing the local temperature effects of the heat wave.