Oil Temperature Judgment Techniques and Common Temperature & Unit Conversion Table

• Oil temperature between 120°C and 140°C: Suitable for soft frying[^1] and quick stir-frying[^2]. When you dip a chopstick into the oil, there is almost no bubbling around it, no blue smoke, no sound, and the oil surface remains calm.
• Oil temperature between 150°C and 160°C: The optimal cooking temperature. When you dip a chopstick into the oil, a few oil bubbles will appear around it, with slight blue smoke, and the oil will swirl from the edges toward the center.
• Oil temperature between 160°C and 180°C: Suitable for deep frying to achieve a golden color and crisp texture. When you dip a chopstick into the oil, a large amount of blue smoke will rise, but the oil surface will actually appear relatively calm.
• (Note) It is best to buy an oil thermometer; use regular thermometers with caution.

The "degree of oil heat" mentioned in online video tutorials refers to the temperature relative to ten degrees of heat, which is 300°C. That is, n degrees of heat T_n = 30n [degree Celsius] Temperature conversion formula C = 5/9 (F - 32) Or F = 9/5C + 32

Oil Temperature Reference Table

Create the table based on the description above. The error is non-professional data.

• ^1: Soft-frying is a frying method in which small pieces, slices, or strips of ingredients are coated in a batter and fried in oil until they are about 70–80% cooked.
• ^2: Slurry stir-frying involves selecting tender animal-based ingredients, cutting them into shapes such as shreds, slices, dice, or strips, coating them with egg white and starch, briefly stirring them in warm oil to separate them, and then transferring them to a strainer to drain off excess oil.