Smoking point
The temperature at which hot oil starts to give off an unpleasant acrid smoke. When deep frying it is important to choose an oil that has a high smoke point.
If oil in a pan does reach the smoking point, the pan should be removed from heat and allowed to cool. The overheated oil should be discarded and replaced with an oil with a greater heat tolerance.
smoking point The point when a fat such as butter or oil smokes and lets off an acrid odor. Not good since this odor can get into what you are cooking and give it a bad flavor.
Smoking point
The temperature at which butter begins to scorch and burn. A higher fat content butter yields a higher smoking point.
Smothered ...
Smoking point: The temperature at which a fat begins to break when heated.
Smother: To cook in a covered pan with little liquid over low heat.
In addition to its high smoking point, grape seed oil has other positive attributes in relation to cooking. It has a clean, light taste that has been described as 'nutty'.
The preferred oil for deep frying is peanut oil because of its high smoking point and limited expansion.
YES, YOU CAN DEEP-FRY A TURKEY by Daily News (Los Angeles, CA) ...
Shape parts of the dough into big balls, press them in a sev mould, one by one, in rounds direct in oil, kept at smoking point in frying pan.
Sauté sev for a few minutes till it becomes crispy, turning over 2 to 3 times.
Blackened: A technique where meat or fish is coated with a seasoning and then seared in a cast-iron skillet in which oil has reached its smoking point.
Deep Fry - To fry foods rapidly in a deep pot of oil so that the food is totally submerged. The oil should never come up much more than half way in the pot, and should be a type with a high smoking point.
In India, it is common to heat mustard oil initially to high temperature, up to the smoking point, and let it then cool down to regular cooking temperature, or even to room temperature, before the cooking proceeds.
the butter slowly and skimming the impurities of the top. After a period of time the butter becomes very clear it is then slowly poured off so as to leave the water at the bottom of the pot. The end result is a butter with a higher smoking point.
The milk solids (which sink to the bottom of the pan) are discarded and the pure butterfat (clarified butter), which remains, is saved for frying and sautéing. Chefs clarify butter because it has a higher smoking point and they can then fry or sauté ...
Containing lower moisture content and a higher smoking point than Sweet Cream Butter, Lactic Butter is often selected as a desired butter for baking since humidity in butter can affect baking results.
 See also: Smoking, Cooking, Flavor, Vegetable, Oil
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