How to judge oil temperature
During the cooking process, judging oil temperature is a very important skill. Different oil temperatures are suitable for different cooking methods, such as frying, stir-frying, frying, etc. Mastering the method of judging oil temperature can not only improve the taste of dishes, but also avoid cooking failures caused by too high or too low oil temperature. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce the method of judging oil temperature in detail and provide structured data for reference.
1. Classification of oil temperature
Oil temperature can usually be divided into three levels: low temperature, medium temperature and high temperature. Different oil temperatures are suitable for different cooking needs. The following are the classifications of oil temperatures and their characteristics:
| Oil temperature grade | temperature range | Applicable cooking methods | Judgment method |
|---|---|---|---|
| low temperature | 120°C - 150°C | Slow fried and blanched | The oil surface is calm and smoke-free, but there are small bubbles when the chopsticks are inserted. |
| medium temperature | 150°C - 180°C | stir-fry, fry | The oil level fluctuates slightly, there is a small amount of smoke, and there are dense bubbles when the chopsticks are inserted. |
| high temperature | 180°C - 220°C | Quick fry, stir-fry | The oil level fluctuates violently, there is obvious smoke, and there are a lot of bubbles when the chopsticks are inserted. |
2. How to judge the oil temperature
There are many ways to judge oil temperature. Here are a few common methods:
1. Chopstick test method
Insert chopsticks into the oil and observe the formation of bubbles. If the bubbles are few and slow, the oil temperature is low; if the bubbles are dense and fast, the oil temperature is high.
2. Flour testing method
Sprinkle a small amount of flour into the oil. If the flour floats quickly and changes color, the oil temperature is higher; if the flour floats slowly, the oil temperature is lower.
3. Sound judgment method
When the ingredients are put into the oil, if there is a "sizzling" sound, it means the oil temperature is moderate; if there is almost no sound, it means the oil temperature is too low; if there is a loud sound, it means the oil temperature is too high.
3. Frequently Asked Questions about Oil Temperature
The following are the most popular questions and answers about oil temperature on the Internet in the past 10 days:
| question | Answer |
|---|---|
| What happens if the oil temperature is too high? | If the oil temperature is too high, the food will be burnt on the outside and raw on the inside, and may even produce harmful substances. |
| What happens if the oil temperature is too low? | If the oil temperature is too low, the food will absorb too much oil and taste greasy. |
| How to control oil temperature? | The oil temperature can be controlled by adjusting the firepower and adding cold oil. |
4. Suitable ingredients for different oil temperatures
Different ingredients require different oil temperatures. The following are suggestions for matching common ingredients and oil temperatures:
| Ingredients | Recommended oil temperature | cooking time |
|---|---|---|
| vegetables | Medium temperature (150°C - 180°C) | 2-3 minutes |
| meat | High temperature (180°C - 220°C) | 3-5 minutes |
| fish | Medium and low temperature (120°C - 150°C) | 5-7 minutes |
5. Summary
Judging oil temperature is a basic skill in cooking. Mastering the classification, judgment methods and solutions to common problems of oil temperature can significantly improve the cooking effect. I hope the information provided in this article can help you better control oil temperature in daily cooking and make more delicious dishes.
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