Rubbing oil on meat helps heat get into little spaces and create a crust. It helps to create crispy potato skin. When cooking with high heat, the type of oil is important. Oil spreads out and wants to coat everything. An emulsifier helps it combine with other liquids. Combining oil with vinegar to a 3-to-1 oil-to-vinegar ratio creates a vinaigrette.

Smoke points

  • Safflower - 450°
  • Peanut - 450°
  • Canola - 435°
  • Corn - 410°
  • Olive - 375°
  • Butter - 350°

Types Edit

  • Canola oil
  • Corn oil
  • Peanut oil
  • Safflower oil
  • Olive oil



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