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Reply to "Please explain "smoke point" to me as it relates to cooking oils"
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[quote=Anonymous]It is basically the temp where the oil burns/degrades. For frying, you want to use an oil with with a high smoke point. Something like peanut oil. You should really use a thermometer for frying, as too low of a temp is also bad and your food with absorb too much oil. [/quote]
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