What is the highest cooking oil temperature?

Usually, you should pay attention to controlling the temperature when baking cakes and bread, and also pay attention to controlling the temperature when cooking. In particular, good control of the oil temperature can ensure the fragrance of the fried dishes. If the oil temperature is too low or too high, the taste of the food will not be good and it will also affect the flavor. So everyone should pay attention when cooking, and it is best to control it at around 300 degrees.

The highest oil temperature is around 300 degrees. The highest oil temperature is about 300 degrees

The temperature of oil is usually divided into warm oil, lukewarm oil, hot oil and hot oil. The following are the differences between the oil temperatures:

Warm oil, also known as 30% to 40% hot. The oil temperature is around 100 degrees, at which time white bubbles appear on the oil surface, without any sound or blue smoke.

Warm oil, also known as 50% to 60% hot, has an oil temperature of about 150 degrees. At this time, the oil surface is turning around and a little blue smoke rises. This oil temperature is most suitable for frying, deep-frying, etc.

Hot oil, also known as 70% to 80% hot, has an oil temperature of about 200 degrees. At this time, the churning of the oil surface turns to calm, and blue smoke rises and rushes upward. This oil is suitable for frying. cooking. saute. Cooking methods such as blanching.

Strong oil, also known as 90% to 100% hot oil, has an oil temperature of around 300 degrees, which is about to reach the ignition point and is only suitable for stir-frying vegetables, etc.

material:

Oil temperature refers to the heat of the oil in the pot when the ingredients are about to be added. The temperature of the oil is usually referred to as "heat", which is about 35 degrees. The temperature of oil is usually divided into warm oil, lukewarm oil, hot oil and hot oil.

When cooking, it is very important to control the oil temperature. Don't use a low heat when a high heat is needed, and don't use a high heat when a low heat is needed. The oil temperature being too high or too low will also affect the aroma of the fried dishes. Especially for fried dishes, if the temperature of the oil is too high, the fried dishes will be burnt on the outside and not cooked on the inside; if the temperature of the oil is too low, the batter and paste on the fried dishes will easily fall off, making the dishes not crispy.

Generally, when stir-frying, you don’t need to use too much oil. As soon as you see smoke coming out of the wok, you can put the vegetables in the wok and stir-fry. When frying dishes, there is a lot of oil in the pan, and it is difficult to use a thermometer to measure the temperature of the oil, so you can only judge it by feel.

After the oil in the pot is heated, put the food to be fried into the oil. When it sinks to the bottom of the pot and then floats to the surface of the oil, the oil temperature is about 160°C. If you are making candied dishes, such as candied yam, candied sweet potato, and candied potato, it is more appropriate to fry them at this oil temperature. At this time, the fire under the pot should be controlled to maintain the oil temperature.

After the oil is heated, put the food into the oil, let it sink to the middle of the oil and then float to the surface. The temperature of this oil is about 170°C. It is more suitable to fry crispy chicken and crispy duck at this temperature. The fried chicken and duck will be crispy on the outside and tender on the inside. When frying, the fire under the pot must also be controlled.

If the food to be fried does not sink when placed in the oil, the temperature of this oil is about 190°C, which is more suitable for frying various dishes with less water content, such as: dry fried hairtail, dry fried yellow croaker, dry fried tenderloin, etc.