31. See Smoke point for a nice list. 32. Clarified butter has a higher smoking point than regular melted butter and it lends richness to the dish. 33. At the smoking point , oils break down, giving foods an " off " flavor, or even burning them. 34. Heat braising pan to smoking point . 35. Vegetable oil is heated in a pan nearly to smoking point , then poured over the prepared meat and vegetable. 36. Another " Bowuzhi " chapter describes hemp oil's relatively low smoke point and boiling point phases ( 2, tr. 37. Peanut oil has a high smoke point relative to many other cooking oils, so is commonly used for frying foods. 38. Extra-virgin olive oil has a strong flavor, is expensive, is relatively prone to rancidity, and has a low smoke point . 39. Bring to just below the smoke point ( when you first see a wisp of smoke from the oil ). 40. The smoke point of any oil is defined by the temperature at which light blue smoke rises from the surface.
