Quote:
Originally Posted by KC Fish
It's probably not a good idea to use olive oil in that scenario. Olive oil has a really low boiling point, and therefore it burns off faster than it takes for the meat to cook. And that's bad. I've heard that you shouldn't use olive oil at any temp over 250... That olive oil smoke is full of toxins....
|
I wondered why the recipe called for canola when it's...well it's a shitty oil.
I'm pretty sure I learned a valuable lesson there.
__________________
"If there's a god, he's laughing at us.....and our football team..."
"When you look at something through rose colored glasses, all the red flags just look like flags."
|