Smoking oil isn't always a bad thing.
Getting to know your fats can be a slippery business. If wading through the myriad bottles on supermarket shelves wasn't already a daunting task, then, we'll be talking about what makes fats special, how to tell them apart, and how to pick the best one for the job.. But what about the factors that set them apart? One of the most important things you'll want to consider when picking out a fat is smoke point.
and tend to be especially susceptible to rancidity; these are the oils best-suited to drizzling, dressings, and lower temperature cooking. But even if you've taken the care to purchase a high-smoke point oil, there are a few things you'll need to watch out for.adding some used oil to a fresh batch
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