What does a smoke point mean for cooking oils?
Smoke point and cooking oils
Have you ever wondered why some oils start billowing smoke far sooner than you expected? It all comes down to smoke point – an important factor when choosing which oil to use.
The smoke point is the temperature at which an oil or fat begins to emit smoke. Once an oil passes its smoke point it begins to lose beneficial nutrients and can impart a burnt, scorched flavour on your food.
Choosing the right oil for high-heat cooking is therefore essential not only for flavour, but for getting the maximum health benefits from your oil as well.
Oils with a high smoke point are more versatile as they can be used in various methods of food preparation. Grove Avocado Oil has a very high smoke point of over 250 degrees celsius, and its mild flavour makes it perfect for adding to any meal.
The Australian Healthy Food Guide has produced a helpful comparison chart showing how Grove Avocado Oil compares to other oils, it can be viewed on the following link: https://bit.ly/2HGTriL.
Certain cooking methods need very hot oil for best results. Stir-Frying is a classic example of where an oil with a high smoke point, like Grove Avocado Oil, is required and will benefit the finished dish.
Increasing the ‘good fats’ component of your next meal is easy with Grove Avocado Oil! Try it as a marinade next time you’re BBQing, or if you’d like to get your roast potatoes or schnitzel deliciously crunchy. This mustard crusted chicken is a winning dish!