Yanayin zafin jiki lokacin da mai ke daga mai kyau zuwa mummunar
Saka skillet a kan kuka, zuba a cikin wani nau'i na man fetur guda biyu, juya zafi da wayar. Bayan 'yan mintoci kaɗan na raguwa kuma kuna da kauri, hayaki baƙar fata da ke cika ɗakunan abinci da kwanonka yana da takalma na haɗin gwaninta a kasa. Me ya faru? Sai kawai man fetur. Ba ku ma fara dafa abinci ba tukuna.
Abin da ya faru shi ne cewa ka buga Smoke Point don wannan man fetur. Maganin hayaki na mai da fats shine yawan zazzabi lokacin da ya rushe kuma ya kasa a matsayin mai laushi.
Lokacin da man fetur ya rushe sai ya samar da dukkanin mugun abu, ciki har da kayan da zai iya ba ku ciwon daji. Har ila yau, akwai abubuwa a cikin wannan man fetur da za ta sa abinci ya tsaya kuma wannan dandano yana da kyau. Sanin yadda zafi mai amfani da kake amfani da shi zai taimake ka ka guje wa Smoke Point. Da ke ƙasa akwai jerin abubuwan da suka fi sani da man fetur.
Zaka iya ƙara hawan hayaki na man fetur ta hada shi tare da man fetur tare da hawan hayaki mafi girma. Alal misali tara man shanu tare da man zaitun mai sauƙi zai ba ka hayaki mai yawa fiye da yadda man shanu yake.
Daga bayanin hangen nesa, yana da muhimmanci a yi amfani da kayan da za a iya amfani da shi a cikin wani abu da zai iya ɗaukar zafin rana kuma idan an yi wannan, sai ku guje wa yanayin zafi wanda zai rage man fetur. Wannan yana nufin idan za ku sami ginin zafi kamar yadda ya kamata a tsaftace, ku yi amfani da man fetur daidai kafin abincin ya zubar da ginin da kuma sarrafa yawan zafin jiki daga wannan batu.
A kan karfe mai zafi, ana iya cire man fetur mai raguwa, amma makasudin makasudin ita ce gina wani wuri mai banƙyama a kan kayan dafa abinci ta tsaftacewa da tsaftacewa akai-akai.
Smoke Point
Man / Fat | Fahrenheit | Celsius |
Canola Oil - Ba a raba shi ba | 225 ° F | 107 ° C |
Safflower Oil - Ba a raba shi ba | 225 ° F | 107 ° C |
Maganin Abincin Abinci - Ba a ƙayyade ba | 225 ° F | 107 ° C |
Man Masara - Ba a ƙayyade ba | 320 ° F | 160 ° C |
Man shanu - Ba a fassara ba | 320 ° F | 160 ° C |
Oil Olive - Ƙarin Virgin | 320 ° F | 160 ° C |
Safflower Oil - Semi-mai ladabi | 320 ° F | 160 ° C |
Butter | 350 ° F | 177 ° C |
Oil Olive - High Quality, Ƙarin Virgin | 405 ° F | 206 ° C |
Olive Oil - Virgin | 420 ° F | 215 ° C |
Man Masara - Mai ladabi | 450 ° F | 232 ° C |
Man shanu - Mai ladabi | 450 ° F | 232 ° C |
Safflower Oil - Mai ladabi | 450 ° F | 232 ° C |
Mafarin Tanadari - Faɗakarwa | 450 ° F | 232 ° C |
Canola Oil - Mai tsabta | 465 ° F | 240 ° C |
Oil Olive - Ƙarin Haske | 470 ° F | 243 ° C |
Canola Oil - Mai ladabi | 470 ° F | 243 ° C |
Sanarwar Butter (Ghee) | 485 ° F | 252 ° C |
Avocado Oil | 520 ° F | 270 ° C |