DON’T POUR WATER ON BURNING COOKING OIL . Today lets talk about fire safety. In this video i used 4 liters of oil and set it on fire. The i tried to extinguish the grease fire by pouring water on the hot flaming oil. What happened was a huge fire ball erupted and extremely hot oil was sent flying everywhere causing damage to everything in its way. We took some cool slow motion shots of the fire ball and i explained why this happens. This video serves informative and entertainment purposes only so do not try to recreate this experiment.
The smoke point of an oil or fat is the temperature at which, under specific and defined conditions, an oil begins to produce a continuous bluish smoke that becomes clearly visible. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. The higher FFA in the oil to begin with, the quicker it will break down and start smoking. The higher in quality and the lower in FFA, the higher the smoke point. It is important to consider, however, that the FFA only represents typically less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.
The smoke point of an oil correlates with their level of refinement. Many cooking oils have smoke points above standard home cooking temperatures.
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