Now, I know some of you are thinking, "What's the big deal? Just throw some food in and see what happens!" But, trust me, oil temperature is crucial. If it's too cold, your food will be all greasy and sad. If it's too hot, it'll be burnt to a crisp.
So, here's a little trick: you can use the smoke point to gauge the temperature. When the oil starts to smoke, it's usually around 400°F to 420°F. But, don't worry, you don't need to wait for the smoke alarm to go off to know it's ready. Just look for that shimmering effect on the surface, and you'll know you're good to go!
Now, let's talk about the different types of oil. Peanut oil is great for frying, but olive oil is a no-go. I mean, who tries to fry with olive oil? That's like trying to put diesel in a Ferrari - it's just not gonna end well.
And, fun fact: did you know that avocado oil has a high smoke point? Like, who knew avocados could be so cool? It's perfect for frying, and it's got a bunch of health benefits too. I mean, it's not like you're eating a salad or anything, but hey, every little bit counts, right?
How To Fry With Oil Safely at Glenn Barbee blog
