5 Comments

What oil would use to fry food at high heat, specifically eggplant porkwiches breaded in potato starch?

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Thanks Pod! For high heat vs non high heat oil . . . what kind of treatment crosses the line?

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Not sure the reference; clarify. Like seed oils vs non? Or cooking applications?

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Ah. So if I'm cooking with olive oil . . . How long or intense can be considered "high heat cooking," that i should reach for the coconut oil or avocado oil instead? I mix olive oil and butter for just about everything rn.

Thanks :)

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Olive oil i use only for low-medium heat saute/sweating. Or low temp frying Frito Misto (325F). Anything above a smoke and the flavor is sub-optimal in most cases (aka high heat cooking). Also myth that cooking butter in olive oil keeps it from burning; the butter solids will still burn at the same temp; nothing to do if other fats with higher smoke points are present.

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