The food lab better home cooking through science ( PDFDrive ) 1074

ability It’s up to you, but I know which way I lean My oil of choice for deep-frying is almost always peanut oil, which has a high smoke point and enough saturated fat to give a perfectly crisp crust without it tasting waxy or heavy, as shortening, lard, or other animal fats can The use of the term “vegetable oil” is not strictly regulated—it can contain any combination of certain oils Practically, however, it’s almost always a combination of corn, canola, and/or sunflower oil, and its smoke point will fall somewhere in the 400° to 450°F range FAT SMOKE POINT PERCENTAGE OF SATURATED FAT Butter 300° to 350°F 62% Coconut Oil 350°F 86% Vegetable 360°F 31% Shortening Lard 370°F 40% ExtraVirgin Olive Oil 375° to 410°F 13% Canola Oil 400° to 425°F 7% Sesame Oil 410°F 14% Light Olive Oil 425°F 13% Peanut Oil 440°F 17% Sunflower Oil 440°F 10%