Examples of 'smoke point' in a sentence
Meaning of "smoke point"
smoke point: the temperature at which a cooking fat or oil begins to break down and produce smoke during cooking
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- The temperature at which an oil or shortening begins to produce smoke.
How to use "smoke point" in a sentence
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smoke point
The smoke point of oils vary widely.
This temperature is called the smoke point.
What is the smoke point of olive oil.
It has this surprisingly high smoke point.
The smoke point of coconut oil is.
Just do not exceed the smoke point.
It has a high smoke point and is very versatile.
Sesame seed oil has a smoke point of.
Its smoke point is relatively high.
This fraction has an improved smoke point.
It has a higher smoke point than olive oil.
We want to use an oil with a high smoke point.
It has a relatively high smoke point as a frying medium.
This is hardly enough to go beyond the smoke point.
Above the smoke point are flash and fire points.
See also
As a cooking oil is refined its smoke point increases.
The smoke point is partly determined by the type of oil.
Never heat oil beyond its smoke point.
It has a very low smoke point and is unsuitable for cooking.
These oils have a very high smoke point.
The smoke point is the temperature at which oil begins to smoke.
Grape seed oil has a high smoke point.
The smoke point varies depending on how olive oil is made.
Never cook an oil above its smoke point.
It has a high smoke point and is also good for frying.
The light flavor and high smoke point.
Other methods test the smoke point or viscosity of the oil.
Those are damaged once oil reaches its smoke point.
Has a slightly higher smoke point than olive oil.
Grapes seed oil has moderately high smoke point.
Smoke point is not a constant value throughout the cooking process.
Olive oil have a high smoke point as well.
Smoke point is not a consistent value throughout the cooking process.
Oils used for frying require a high smoke point.
It has a high smoke point you can use it for fry foods.
It is also great for frying as it has a high smoke point.
The high smoke point of soybean oil allows it to be used as frying oil.
You should never heat an oil past its smoke point.
A high smoke point also indicates that an oil is more stable for frying.
Refined oils have a longer shelf life and a higher smoke point.
So oils with the highest smoke point should be the best for cooking.
Dangerous free radicals are formed when an oil is nearing its smoke point.
The smoke point of each oil and oil mixture was determined three times.
Not well suited for frying because of its low smoke point.
This is analogous to how the smoke point for crude oil and plastic are different.
Certain oils should not be used to sauté due to their low smoke point.
Avoid oils that do not have a high smoke point such as olive oil.
The healthy saturated fats in the oil allow it to have a high smoke point.
Heating any cooking oil beyond its smoke point ruins its benefits.
Residual solvent remaining from the refining process may decrease the smoke point.
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Examples of using Smoke
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