The oil temperature refers to the heat of the oil in the pot when it is about to be fed. The temperature of engine oil is usually called "a few percent heat", and every few percent heat is about 25 degrees. Oil temperature is customarily divided into warm oil, warm oil, hot oil and strong oil. Warm oil, also called 30% to 40% heat.
The oil temperature is about 100 degrees, and there are white bubbles on the oil surface at this time, and there is no noise and smoke. Warm oil, also known as 50% to 60% heat.
When the oil temperature is around 150 degrees, the oil level turns around and the smoke rises slightly. This oil temperature is most suitable for frying and soft frying. Hot oil, also known as 70% to 80% heat.
When the oil temperature is about 200 degrees, the oil level turns calm and smoke everywhere. This oil can be used for frying. Cooking. Fried. Cooking and other cooking methods. Strong oil, also known as 90% to 100% heat.
The oil temperature is about 257 degrees, and it is about to reach the ignition point. Only suitable for fried vegetables and the like.
Definition of oil temperature
Cookies usually describe the oil temperature as "a few percent hot". I have a material that makes a detailed textual research and discussion on it. Here, I only give you the mathematical relationship between 100% oil temperature Fahrenheit scale and centigrade scale for reference.
(Fahrenheit = ℃× 9/5+32).
Because the temperature scale of 100% oil temperature belongs to the temperature scale method of chef's experience estimation, its estimation error often varies from person to person, and generally half (10- 15℃) error is allowed. And because of the different flash points of various oils, the temperature of the same oil is different for different oils.
Here is just a reference for you. There are many times of cooking. After you have some experience, you can roughly estimate it. But don't treat cooking as an experiment. Once you use a thermometer every time you cook, it will be too hard and you will lose the fun of cooking.