What is cooked oil

Raw oil and cooked oil are two corresponding concepts. If a person accidentally eats raw oil, it is very easy to cause diarrhea, so cooked oil is generally used to make cold dishes or prepare dishes. But I believe that many people have never heard of the term cooked oil, so they are confused about this term. The following article will provide readers with a detailed introduction to cooked oil.

Cooked oil is heated oil. When the oil is heated to 30% to 40% hot, it is cooked oil.

There are two types of raw oils: 1. Vegetable oil, 2. Animal oil. Among vegetable oils, only peanut oil and sesame oil can be eaten raw.

Cooked oil is heated oil. When the oil is heated to 30% to 40% hot, it is cooked oil. When cooking, you can put the vegetables in when the oil is heated to 70-80%. If you buy cooking oil from a supermarket, when heating it, first, feel it by putting your hand close to the center of the pot. Second, watch the oil rolling. Don't wait for the pot to smoke. If you wait for the pot to smoke, the temperature is 100%. Raw oil and cooked oil are divided according to the nutrition and craftsmanship required to process the product. How to test the oil temperature:

Cold oil temperature, 10% to 20% hot. If there is no reaction when you put chopsticks into the oil, this is a good time to fry nuts, such as fried peanuts, and also suitable for stir-frying sauces.

Low oil temperature, 30% to 40% hot. When chopsticks are placed in oil, tiny bubbles will appear around them. They are generally used in stir-frying, sautéing, and deep-frying dishes.

Medium oil temperature, 50% to 60% hot. If you look closely, you will see ripples on the surface of the oil and the bubbles become dense around the chopsticks, but there is no sound. It is suitable for sautéing and cooking.

High oil temperature, 70% to 80% hot. There are lots of bubbles around the chopsticks, and there is a crackling sound, which is suitable for frying or pan-frying meat and fish.

The warm oil pan should be 30% to 40% hot, with the oil temperature at 70-100 degrees, with the oil surface calm, without blue smoke or sound.

Heat the oil in a pan to about 50% to 60% hot, with the oil temperature at 110-170 degrees. There should be no blue smoke on the surface of the oil, and stir the oil from all sides towards the center.

The oil pan should be 70% to 80% hot, with the oil temperature at 180-220 degrees. There should be light smoke and the oil should be calm. There should be noise when stirring with a hand spoon.