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Fats in Cooking - Page 2

© Lindsay W. McSweeney

The third element to consider in choosing a fat is the heat points, of which the "Smoke Point" is the most important. Smoke point defines the temperature when a fat begins to smoke and develop an acrid odor and off flavor. Smoke points are important to know for sauteing or frying. For deep fat frying, especially, it is important to use a fat with a higher smoke point. Deep fat frying is performed most effectively at approximately 375 degrees. If you fry at a much lower temperature, the food does not develop an immediate crust upon immersion, and will absorb the fat and become greasy. If you fry at a much higher temperature, the outside will burn before the food is cooked through. I have attached a chart, SMOKE POINTS FOR COOKING OILS for reference. Remember, however, that the smoke point of any oil decreases with use; do not use the same oil more than three times. Other heat points for fats include "flash" and "fire" points at 600 and 700 degrees, respectively. At the flash point, there are tiny wisps of flame; at the fire point a fire is blazing. Do not put out an oil fire with water; it will spread the fire. Rather, smother the fire with a tight-fitting lid, suffocate it with baking soda, or use a specially formulated fire extingisher.

Finally, consider price. In general, unrefined oils used for flavor purposes are pricier than the bland oils largely used for cooking. You should buy unrefined oils in small bottles not only to minimize cost, but also because: 1) a little amount adds a lot of flavor, 2) these oils go rancid more easily than processed oils, and 3) since unrefined oils have low smoke points, they are inappropriate for most cooking purposes. In general,use the more expensive, unrefined oils for flavor, and the less expensive for cooking.

Regarding storage, all fats will eventually go rancid; however, unrefined oils and unsalted butter willl go rancid earlier. To keep fats as long as possible, limit their exposure to light, moisture, and heat; a refrigerator is a good storage place. Do not worry if the oil gets cloudy or firms up; it will clear and liquify once it comes to room temperature. For oils that have been used for deep-frying, strain and store the oil in either its original container or in a clean glass jar.

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