Slow-cooked in dark stock, red wine and beer, fork-tender pieces of beef and perfectly-cooked vegetables are surrounded by...
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Listed below are some of the more common oils and fats and their smoke points.
Smokes Above 400ºF (200°C)
Smokes Around or Below 400ºF (200°C)
Smokes Below 350ºF (175°C)
Note: The smoking point of all oils depends on the type of oil and how it was processed.