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.
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.
What oil would use to fry food at high heat, specifically eggplant porkwiches breaded in potato starch?
Thanks Pod! For high heat vs non high heat oil . . . what kind of treatment crosses the line?
Not sure the reference; clarify. Like seed oils vs non? Or cooking applications?
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 :)
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.