filtering, and high-temperature heating to extract and eliminate those extraneous compounds. What you're left with is a neutral-flavored oil with a longer shelf life and a higher smoke point.Clarified butter, or ghee, follows the same basic concept: a process designed...
I like cooking with extra light olive oil and butter. This is mainly because olive oil is high in monounsaturated fatty acids (73%) while being low in polyunsaturated fatty acids (less than 10%). The refined nature of extra light olive oil mainly affects taste and smoke point, but does n...
For example, when cooking at high temperatures like stir-frying ordeep frying, selecting an oil with a high smoke point is best to provide a comfortable buffer during the cooking process. You’ll also want to consider the duration, as a quick saute canuse butterwith a lower smoke point, ...