Kaede Ariyama (æå±±æ¥), murder victim of Kaoru Kobayashi; Kaede Matsushima (æ¾å³¶ããã§), adult video star; Kaede Kaga (å è³æ¥), member of Morning Musume; Fictional characters. Kaede, a Patriot from Marie Lu's Legend Trilogy; Lady Kaede, the villain from Akira Kurosawa's Ran; Kaede, a Blade Brandier from the .hack//G.U. series
The Maillard reaction begins around 150Â° C. You do not need that exact temperature. Usually, you don't even want that exact temperature; even baking temperatures usually hover around 175-200Â° C (350-400Â° F), and those temperatures are held for 20 minutes or more. Pan-frying is almost always a fast cooking process lasting no longer than 10 minutes. Thus, almost every cooking oil has a smoke point at or around the ideal temperature. Butter is a bit too low around 121-149Â° C (250-300Â° F), but the vast majority of liquid oils - peanut, sunflower, corn, canola, sesame, even EVOO - all have smoke points from 150-260Â° C (300-500Â° F).
Strain it through a few layers of cheesecloth to catch any food particles before storing. Be careful with hot oil, though, because you can easily get burned. Shake off excess batter from food before frying it. Use a good thermometer to fry foods at a maximum of 375Â°F (or 190Â°C). Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity. Don't mix different types of oil. Store oil in a cool, dark place. Avoid iron or copper pots or pans for frying oil that is to be reused.