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'Smoke point' matters when cooking with oil - The Globe and Mail
The Globe and Mail | 'Smoke point' matters when cooking with oil The Globe and Mail Smoke point refers to the temperature at which an oil starts to burn and smoke. When you cook with oil that's been heated past its smoke point, you do more than impart a burnt flavour to foods. Beneficial nutrients and phytochemicals found in many ... |
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29.09.2015 (3504日前)
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