![Oil smoke points. [800x1250 - 195KB]](https://poal.co/static/images/bHL57e.jpg){kind=link}
Don't use these. Avacado, olive and coconut are ok, the rest are poison.
Use beef tallow.
Don't use these. Avacado, olive and coconut are ok, the rest are poison.
Use beef tallow.
Ghee is 480 , just under avocado oil.
Ghee is 480 , just under avocado oil.
Olive oil isn't really suited to be fried/heated, it's better as is, not cold just room temperature, on noodles or salads typically
Olive oil isn't really suited to be fried/heated, it's better as is, not cold just room temperature, on noodles or salads typically
Most of the vegetable and seed oils listed here are for the refined varieties. The claims around cooking oils are incredibly sloppy, and yes, as has been noted, ghee is conspicuous by its absence.
Most of the vegetable and seed oils listed here are for the refined varieties. The claims around cooking oils are incredibly sloppy, and yes, as has been noted, ghee is conspicuous by its absence.
https://pic8.co/sh/3PyvIe.png
Right, so unrefined avocado oil does NOT have a neutral flavor, and has a much, much, lower smoke point.
The high smoke point is created by the process of "refining", which involves a baker's dozen of chemical processes that you can be sure deliver profit to globohomo.
Steelman arguments here: https://youtu.be/pljQrjiDC9Q
Right, so unrefined avocado oil does NOT have a neutral flavor, and has a much, much, lower smoke point.
The high smoke point is created by the process of "refining", which involves a baker's dozen of chemical processes that you can be sure deliver profit to globohomo.
Steelman arguments here: https://youtu.be/pljQrjiDC9Q
Thanks for this link.
Thanks for this link.
https://invidio.us/pljQrjiDC9Q
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