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July 13, 2013

The Pantry Quiz #43

Oil, oil, oil

Multiple choice

"Smoke point" refers to the temperature at which oil burns, and in cooking, oils with higher smoke points -- the ones that can take the heat -- are best for sautés and stir-fry. Which of these oils has the highest smoke point?

1. Rice bran oil.
2. Olive oil.
3. Vegetable oil.
4. Sesame oil.

__________

Please leave your answer in the comments, and let us know whether you have this ingredient in your pantry.

[Last week's answer: Pink peppercorns are not pepper; they're the dried fruit of the Baies Rose, and have a peppery flavor, so they're often included in a peppercorn mix.]

You can find most answers to The Pantry Quiz by using the search box at right, at the top of the page, to hunt for clues. Come back next Saturday for the answer to today's quiz question.

Comments

rice bran oil has the highest smoking point as far as I know.

I believe Rice Bran Oil has the highest level degree!

Rice bran oil. I've never used it.

Rice Bran oil! When I first started blogging, I accepted some as a sample once. Now I usually use grapeseed, but I did like it.

Rice bran oil is just the ticket for high temp stir frying. I have used it in the past, but I only purchased a small bottle because I was afraid it would get rancid. I don't usually stir fry at 490 degrees.

I'm going to go with vegetable oil - I know it has a higher smoke point than olive and sesame oils. (Now I'll go look up rice bran oil!)

Rice bran. I've dumped GMO-laden canola and have gone to virgin coconut oil for frying which can go to 350 stove top and 400 baked in oven. My trouble is I love to roast veg and am not sure if coconut slathered on veg can go to 400 in oven. Maybe I'll check and see, otherwise, roasting at 350 seems a little uncaramelized.

I've had rice bran oil for the health benefits, and it does make a nice cooking oil. If I have any now, it's buried in the cupboard along with oils like macadamia and green tea seed.

I have never seen or used rice bran oil - I must check that out!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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