Safflower oil is derived from the safflower, an orange-yellow flower native to Asia and the Mediterranean, whose seeds produce the oil. The oil is colorless, odorless and is lighter than most oils, yet can be used to fry and cook. Two types of oils are made from safflower seeds, and only one is ideal for frying foods.
Step 1
Choose monounsaturated safflower oil when you purchase safflower oil. This version of the oil has a high smoke point, making it good for frying foods. Polyunsaturated safflower oil has a very low smoke point and should not be used for cooking.
Step 2
Determine how much oil you need for frying and add the amount to the proper cooking pan. Frying vegetables lightly in a frying pan will require far less oil than deep frying pieces of a whole chicken. Deep frying oil should be just deep enough to fully submerge the ingredients.
Step 3
Heat the oil to 350 to 375 degrees. Any higher temperature will cause the oil to smoke and oxidize quickly. Wait a few minutes for the oil to heat up and add the ingredients, cooking according to your recipe.
Tips and Warnings
- Fleck a speck of water into the pan to see if the oil is hot enough. If the oil starts crackling, its ready. A wire mesh strainer can be used to collect several large pieces of food from the oil. Placing fried foods on some paper towels will soak up excess oil.
Things You'll Need
- Monounsaturated safflower oil
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