Re: Pork rinds/Smoke point of fats/oils

[Guest guest]

Looked up the smoke point of some fats and oils. Smoke Point according to

Wikipedia is the cooking temperature at which a fat or oil begins to break down

to glycerol and free fatty acids(nutritional degradation).

Butter:350 degrees

Coconut oil(unrefined)-350

(refined)-450

Ghee:485

Lard:370

Palm oil:455

I was watching food network channel the other day and they said Rudolphs

fries the pork skins around 400 degrees. So they are a little above the smoking

point of 370. When I cook lard or bacon or meat I try to keep it at 325 or less.

Ill cook bacon in glassware in the oven at 325 for 20-30 minutes so it retains

more of its nutrition.

I found it interesting that Ghee has a much higher smoke point than regular

butter.

Best of health

[Guest guest]

>

> Looked up the smoke point of some fats and oils. Smoke Point according to

Wikipedia is the cooking temperature at which a fat or oil begins to break down

to glycerol and free fatty acids(nutritional degradation).

> Butter:350 degrees

> Coconut oil(unrefined)-350

> (refined)-450

> Ghee:485

> Lard:370

> Palm oil:455

> I was watching food network channel the other day and they said Rudolphs

fries the pork skins around 400 degrees. So they are a little above the smoking

point of 370. When I cook lard or bacon or meat I try to keep it at 325 or less.

Ill cook bacon in glassware in the oven at 325 for 20-30 minutes so it retains

more of its nutrition.

+++Hi ,

Temperatures that are good for cooking meat aren't related to the smoking point

of fats used to cook them in.

You should cook meat or eggs at a temperature, and for the length of time, that

doesn't make them lose moisture or bind the protein molecules close together,

which makes meat tough, harder to chew, and harder to digest.

See this chart:

http://www.amazingribs.com/tips_and_technique/meat_temperature_guide.html

You don't lose nutrients when cooking meats and eggs but like I wrote above you

can make them harder to chew and digest. Cooking protein denatures them, so the

protein molecules unfold (protein molecules are in long chains). During

digestion protein molecules are also denatured, which means the molecules are

unfolded and separated out into different kinds of amino acids.

I cook ground meats, fish, bacon, shrimp, scallops, etc. with unrefined coconut

oil on my stove top with the stove dial set close to #2, which is low heat. It

takes longer but it is better.

Bee