Daily Archives: February 15, 2010

Smoke Points for Cooking

A smoke point is the temperature that fats breakdown. They are different for Canola Oil, Butter, Olive Oil and many more. Smoke points of fats used can affect the flavor of the resulting sauce.  http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm is a website that has a … Continue reading

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