Before you start getting to a smoke point of oil.

在你达到油的烟点之前。

Then we're going to add a neutral oil with a high smoke point.

然后倒入不易起油烟的中性油。

So, when you're deep-frying something, you'll probably want to look for an oil that has a high smoke point.

所以，当你炸某种食物时，你可能会想寻找一种发烟点高的油。

I'm using safflower, but anything with the high smoke point will do.

我用的是红花，但任何烟点高的东西都可以。

So, when you’re deep-frying something, you’ll probably want to look for an oil that has a high smoke point.

所以，当你在炸东西时，你可能会想要寻找一种具有高烟点的油。

See, every oil has something called a smoke point—a temperature where it starts to create smoke, which can give the food a bad taste.

看，每种油都有着称作“发烟点”的东西，即开始冒烟的温度。达到这一温度会破坏食物的味道。

See, every oil has something called a smoke point – a temperature where it starts to create smoke, which can give the food a bad taste.

看，每种油都有一个叫做烟点的东西——它开始产生烟雾的温度， 这会使食物变味。