date:Sep 12, 2013
to consider. First, every oil will taste different. Second, each oil has a different smoke point, the temperature at which the oil will begin to smoke, sputter and denature into something decidedly less than delicious. These two properties influence how each oil is to be used.
A number of popular oils, a description of their flavors, and their smoke points are listed below.
Best used when stir frying, almond oil tastes much like the parent nut. Its smoke point is at approximately 420F.
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