Praktikus ötletek

Nem minden olaj főző

As cooler temperatures lead us to keep our doors and windows shut all day, toxic pollutants can get trapped inside. Heating cooking oils to their "smoke point" can be a source of unwanted air contaminants.

One way to avoid the problem is to choose your oils carefully and cook with oils that can handle high heat without smoking." A friend and mentor, Annie Berthold-Bond referred me to Spectrum Organics Kitchen Guide for more information about cooking oils. http://www.spectrumorganics.com/images/uploads/spectrum kitchen guide.pdf

There are oils that you should never heat, I learned. These typically have such intense flavors, they are best enjoyed by drizzling directly on to food. "High heat" (445-510F) oils include sunflower, sesame, canola (super high heat) and almond. Walnut, grapeseed and soy oils are considered "medium high heat" (360-425F) and corn, olive and peanut oils are best used at medium heat (280-350F). See the Spectrum guide for individual smoke point temperatures.

If you overheat cooking oil, do ventilate the kitchen as best as you can to remove the pollutants.



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