- Drifter
- Oct 22, 2000
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Belated Bear Witness
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Soiled Meat
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to come up with your own standard, just loving taste a ton of olive oil. after tasting several dozen different types, you start to get a feel for what makes a good olive oil vs a hohum one. I'm sure it's different for everyone - but some olive oil just tastes like loving vegetable oil, and some has some body and character - and you'll want to use the different types in different ways. for instance, if I'm going high temperature with a dish or making a delicate salad dressing, I'll go 50/50 with my good olive oil and some veg oil to change the smoke point and get a more neutral flavor.
This doesn't happen, and I don't know why people think it does. At best you're diffusing the burnt flavor of the lower smokepoint oil's flavor. You're not altering the smokepoint by mixing two things together like that.
Do like a normal person and cook with a high smokepoint oil (higher than the temp you're cooking with) and finish by sprinkling the lower smoking point oil for flavor if you like the taste of that one.
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Jan 24, 2017 02:36
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