Are the Smoke Points of Cooking Oils Really Important? | Serving Up Science
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- Опубліковано 14 гру 2022
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Not all cooking oils are created equal. With so many options available -- from coconut, to vegetable, to olive oil, and more -- what’s a home chef to do? Sheril explores characteristics of cooking oils and offers solutions to this cooking conundrum.
Oils are everywhere! In chips, crackers, salad dressings, granola, sauces, cereal, plant-based meats -- pretty much any packaged food in your pantry. When it comes to what we do in the kitchen, selecting the right oil is about temperature, taste, and impact on health.
Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation.
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Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.
Excellent information, great presentation. Tinted bottles minimise degradation from light, I now recall from my food technology days. Thank you for the Memory Lane visit.
I've always loved PBS, this has never changed. Thank you.
thank you for providing helpful and healthy information about cooking oil🤗.
Thank you for information
i see you list oilve, and coconut oil as being in the same temperature ranges....... i dont think this is right, cuz they are the oils i use the most, and olive oil ALWAYS seams to smoke/ and get gross at lower temps then the coconut oil.
It might be the difference between refined and unrefined coconut oil. Refined has a higher smoke point.
I'm Jamaican.... Coconut oil all the way ! Healthiest oil on the planet.
Smoke point and oxidative stability are not synonymous, do your research.
is mustard oil good?
Wait, isn't the smoke point when the non-lipids burn? The smoke isn't coming from the fats themselves as far as I was aware.
I guess i want an oil w a high smoke point bc i do not want it to stain my stainless steel pan.
My first time cooking w a stainless steel pan i made many mistakes and burnt the oil on to my pan before i could add in the food. I need a high smoke point oil so i do not burn it onto my pan
Avocado oil 😊
Very disappointed with how poorly written this video is. Tinted bottles to help prevent oxidation. What?
The connection between dietary oxidants and (non-vitamin) antioxidants is still poorly understood and not well supported in scientific literature (to say it nicely).
And lots of dishes rely on a small amount of oil reaching smoke point.
Could have done without the irrelevant climate change lecture in a video less than five minutes long that was supposed to be about smoke points
Gotta love how a liberal can go from talking about cooking oils to climate change in less than 5 minutes. "Science" LOL
Fr
In a video about cooking oil, I couldn't care less about hearing about how climate change is affecting it. I'm here for food science not environmental science
Hesitated to play this because she looked like a soapbox preaching liberal, but figured i shouldn't judge based on appearances. Somehow managed to force-feed a climate change lecture in a 5 min smoke point video. Still have no idea which oil to use