What thermometer to use to measure the temperature of the oil in the pan

If it is for home use, you can only use a mercury thermometer, the indication value is 300 degrees C, pay attention when using:

Handle with care to prevent breakage;

After measuring the oil temperature, do not immediately contact cold water, etc., in case it suddenly cracks when it is cold;

When not in use, always put it out of the reach of Confucius.

The following is a method for determining the oil temperature and the applicable oil temperature.

One. After the oil in the pan is heated, put the food to be fried in the oil, wait for it to sink to the bottom of the pan, and then float on the oil surface, at this time the oil temperature is about 160. If you are making silk pulling vegetables, such as silk drawn yam, silk drawn white potato, and silk drawn potato, it is more appropriate to fry it with this oil temperature.

At this time, the heat under the pot should be controlled to maintain the temperature of the oil.

Two. After the oil is heated, the food is put into the oil, sinks in the middle of the oil, and then floats on the surface of the oil, at which point the temperature of the oil is about 170. It is more suitable to fry crispy chicken and crispy duck at this temperature, and the fried chicken and duck are charred on the outside and tender on the inside.

Pay attention to the fire under the pan when frying.

Three. If the food to be fried is put into the oil without sinking, the temperature of this oil is about 190, which is more suitable for frying various dishes with less moisture, such as dry-fried hairtail, dry-fried yellow croaker, dry-fried tenderloin, etc.

Four. The most representative cooking is to throw in chopped green onions after the oil is hot"Sizzle"The explosion and the smoke are all over the place, in fact, many people have the impression that only a large amount of oil is the temperature suitable for stir-frying, which is a misunderstanding. In the past, the unrefined oil used began to smoke at 120, and only reached the temperature of 180 to 200 when there was more smoke.

Today's salad oils and blended oils have removed impurities and reach about 250 by the time a large amount of smoke is emitted, which not only causes the oil to deteriorate at high temperatures, but also loses vitamins and other nutrients in the raw materials of the dish. The correct way to do this is to put it in the dish when the oil has just had a little smoke shadow, or throw a piece of green onion skin into the oil, and the surrounding area is bubbling a lot but the color does not turn yellow immediately, which proves that the oil temperature is appropriate.

A bimetal thermometer can be used.

How to judge the oil temperature of 250 degrees? In daily life, you can use a chopstick to judge the size of the oil temperature to fry the food, so how to judge the oil temperature with chopsticks? Here's how.

Tools rotten raw materials pot, chopsticks, cooking oil.

Method: Read step by step.

Heat the oil in the pan and take a pair of bamboo or wooden chopsticks for testing, do not use metal or ceramic chopsticks.

120 degrees Celsius.

Three or four into hot) the surface of the oil is calm and does not smoke. Put the chopsticks in the oil pan and the surrounding area is basically not foaming.

150 160 degrees Celsius (five or six degrees hot) oil from the surrounding to the middle, slightly smoking. Put the chopsticks into the oil pan and make small bubbles around the lighter.

At 160 180 degrees Celsius (seven or eight degrees hot), the oil surface was relatively calm, and a large amount of green smoke came out. Put the chopsticks into the oil pan, and a large amount of oil bubbles will immediately start around it. At this point, it is ready to be fried in the food.

It can also be tested with batter (or shredded meat). Heat the oil in the pot, first take a small piece of batter (shredded meat) and put it into the oil pan, if the batter (shredded meat) sinks to the bottom of the pan, it means that the oil temperature is not hot enough; If the batter (shredded meat) immediately floats on the oil surface and a large amount of oil bubbles around it, it means that the temperature is enough, and the food can be added to start frying; If the batter (shredded meat) turns simmering immediately, the oil temperature is too high, turn off the heat to reduce the oil temperature to the right temperature, and then add the ingredients to fry.

Precautions. Be sure to use wooden chopsticks.

If you are using Huiyu at home, you can only use a mercury thermometer, the value is 300 degrees C, and you should pay attention to it when using: 1. Handle it gently to prevent breaking; 2. After measuring the oil temperature, it is not possible to contact with cold water, etc., in case it suddenly cracks when it is cold; 3. When not in use, always put it in a place that Confucius cannot touch.

Summary. For mercury thermometers, it is recommended that patients should throw the mercury thermometer below 35 and pay attention to the red line in the mercury thermometer. When the red line rises to a certain scale, it is considered the normal value of body temperature.

The most important thing is that the thermometer should be in a normal position, and it should not touch anything with fever, or gases and liquids. Errors have an impact. And this thermometer must be stored in a room temperature environment, if the outdoor temperature is too high, it will also lead to the phenomenon of the thermometer rising, which is an error, and the most important thing is to read accurately.

Hello, the thermometer is to look at the temperature inside. The mercury thermometer looks at the height of the mercury inside.

Can you elaborate on that a little bit more?

For mercury thermometers, it is recommended that patients should throw the mercury thermometer below 35 and pay attention to the red line in the mercury thermometer. When the red line rises to a certain scale, it is the normal value of body temperature. The most important thing is that the thermometer should be in a normal position, and it should not touch anything with fever, or gases and liquids.

Errors have an impact on the sleepy Qingshen. And this thermometer must be stored in a room temperature environment, if the outdoor temperature is too high, it will also lead to the phenomenon of the thermometer rising, which is an error, and the most important thing is to accurately read the number of beams.

Kerosene thermometers are used in high temperature measurements, middle school physics experiments. Kerosene thermometer is a thermometer with kerosene as the working substance, and the most popular household thermometer on the market is a kerosene thermometer. The kerosene thermometer has a measuring range of about -30 150, which is wider than other thermometers such as mercury.

The kerosene thermometer uses a large red indication, which is easy to observe; If it is broken in the fish tank, the oil can float on the surface of the water due to the low density of oil than water, which is easy to clean. <

Kerosene thermometers are used in high temperature measurements, middle school physics experiments. Kerosene thermometer is a thermometer that uses kerosene as a working substance, and most of the household thermometers on the market are kerosene thermometers. The kerosene thermometer has a measuring range of about -30 150, which is wider than other thermometers such as mercury.

The kerosene thermometer uses a large red indication, which is easy to observe; If it is broken in a fish tank, the oil can float on the surface of the water because the oil is less dense than the water and is easy to clean.

First, when there are small oil bubbles in the pan, the temperature at this time is one to two percent, and the temperature is about 35 degrees to 70 degrees, which is suitable for frying peanuts and fried dried fruits.

Second, the oil in the pot begins to fluctuate slightly, the oil temperature is about three to four percent, and the palm of the hand can only feel the heat when the pot is resistant to returning, the temperature is about 80 degrees to 130 degrees, which is suitable for thinner food and more tender food.

Third, the oil in the pot begins to fluctuate, turning around, accompanied by a small amount of oil smoke, the temperature is about five to sixty percent, the temperature is about 140 degrees to 175 degrees, suitable for frying and soft frying. After the ingredients are put into the pot, there are many bubbles and accompanied by a rattling sound. Soft-fried shrimp, fried toon, fried pepper leaves, etc., it is more appropriate to use this oil temperature.

Fourth, there is a sound of oil in the pot, accompanied by a large amount of oil smoke rising, the temperature is about seven to eighty, and the approximate temperature is 180 degrees to 230 degrees Celsius, which is suitable for stir-frying, boiling meatballs, etc.

Fifth, the oil in the pot is tumbling with a blasting sound, accompanied by a large amount of green smoke rising, reaching the ignition point, and the temperature is above 280 degrees, which is suitable for stir-frying.