frying oil
Hot kitchen liquid
Frying oil is any cooking oil used for frying food, typically one with a high smoke point that can withstand intense heat without burning.
Vegetable, canola, and peanut oils are common choices.
The frying oil needs to reach 350 degrees before you add the chicken.
Used frying oil requires proper disposal—it shouldn't go down the drain.
- deep-fryingCooking in hot oil
- flash pointIgnition temperature threshold
- tempuraJapanese battered fried food
- rancidityDecomposition of fats
- shallow fryingCooking in minimal oil
smoke point · bubbling hot · strain · unsaturated fats · breading · golden brown · filter · trans fats · sautéing · fatty acids · heart healthy · grease · wok · hot · skillet · pan · batter · temperature
- oilsextra virgin
- kitchen smellsbacon, fresh bread, fried chicken, roast chicken, grilled steak
- Fats and Oilslard, animal fat, ghee, tallow, drippings
- oilseedssunflower, soybean, rapeseed, canola, flaxseed
- palm oilpalm fruit, palm kernel, palm plantation, kernel, dura