When it comes to high-temperature cooking, choosing the wrong oil can lead to the production of harmful substances and affect the flavor of your dishes. In this guide, we'll delve into the concept of the smoke point of oils and its impact on frying and stir-frying techniques. We'll also use Shandong Ruihe Cold-Pressed Non-GMO Soybean Oil, which has a smoke point of over 210°C, as a practical case to show you how to optimize your cooking process based on the smoke point, covering everything from low-temperature stir-frying to high-temperature frying, as well as baking and cold salads, all while ensuring maximum nutrition retention and a pure taste.
The smoke point is the temperature at which an oil starts to break down and produce visible smoke. When the oil reaches its smoke point, the chemical structure of the oil changes, generating free radicals and other harmful substances. For instance, traditional hot-pressed oils usually have a lower smoke point, typically around 160 - 180°C. In contrast, cold-pressed oils, like Shandong Ruihe Cold-Pressed Non-GMO Soybean Oil with a smoke point of ≥ 210°C, are more stable at high temperatures.
Frying: For deep-frying, maintaining the oil temperature is crucial. With an oil that has a high smoke point like our soybean oil, you can keep the oil temperature between 180 - 200°C. This ensures crispy and evenly cooked food without the risk of the oil overheating and producing an unpleasant smell.
Stir-Frying: When stir-frying, a quick low to medium-high heat is often required. Start with a lower temperature (around 120 - 150°C) and gradually increase it as the cooking progresses. The high smoke point of our cold-pressed soybean oil allows for this flexible temperature adjustment, ensuring that your vegetables retain their color, nutrients, and texture.
Baking: In baking, the oil's stability is essential for consistent results. Our soybean oil can be used at baking temperatures up to 180 - 200°C, providing a moist and tender texture to your baked goods.
Cold Salads: Even for cold salads, the quality of the oil matters. Cold-pressed soybean oil retains its natural flavor and nutrients, adding a healthy and delicious touch to your salads.
Shandong Ruihe Cold-Pressed Non-GMO Soybean Oil is rich in vitamin E and plant sterols, which have antioxidant properties and help reduce cholesterol. Moreover, it has an acid value ≤ 0.2 mg KOH/g, indicating its high purity and freshness. SGS test data shows that our oil contains no trans fats, making it a healthier choice for your customers. Our products are also certified with ISO22000/HACCP, which enhances the credibility of our products and reflects our strict quality control.
To maintain the quality of the oil, proper storage is essential. Store the oil in a cool, dark place, away from direct sunlight and heat sources. It's also recommended to keep the oil container tightly sealed. An information chart about the suitable storage temperature and shelf life can be very useful for your kitchen management. For example, at a storage temperature of 10 - 20°C, the shelf life of our soybean oil can reach up to 18 months.
You may wonder, "What kind of oil problems have you encountered in your kitchen?" Sharing your experiences can help us better understand your needs and improve our products and services.
If you're a food service manager or a food R & D professional looking for a high-quality, healthy cooking oil that suits your global customers, Shandong Ruihe Cold-Pressed Non-GMO Soybean Oil is the perfect choice. Click here to learn more about our products on our official website.
