this post was submitted on 03 Jan 2024
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chapotraphouse
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Olive oil is bourgeoise
that's why you shoplift that shit
Refined or extra virgin? It matters
didn't see any of the drama but my understanding has always been that refined-ness is one of the main factors that controls smoke point
basically whatever oil you're using, the refined version of that oil will always have a higher smoke point
also the most important factor is actually observing the cooking. Sometimes you want a lower smoke point too, like I can't achieve wok-hai with avocado oil, but I can with sunflower