food

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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.

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To stop the discussion from coming here, here's an article on frying with olive oil written by Daniel Gritzer and J Kenji Lopez-Alt (www.seriouseats.com)

submitted 10 months ago by [email protected] to c/[email protected]

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TL;DR of the article: Olive oil does not break down at it's smoke point, meaning that you're not burning anything if the olive oil is smoking. If you want your fried food to taste like olive oil, fry it in olive oil. If you don't want your food to taste like olive oil, don't use olive oil. That's it, that's the entire olive oil debate solved right there. It really is that simple, there's nothing more to it.

Seen a lot of people getting smoking mad (lol) arguing over things they don't actually know about is quite annoying to me, and I don't want someone else making a struggle session where there really is none. Cultures around the Mediterranean have been frying in olive oil for thousands of years, literally since the dawn of civilization. Does anybody really think that people were just burning everything they cooked for thousands of years until some white people made canola oil?

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[–] [email protected] 1 points 10 months ago

EVO oil makes it sound like some sort of futuristic engine oil