— Shelley Hey

Yes, actually that's a great talking point. You know smoke points on oils are very important for what you're cooking and I actually have a link here that I can share with you on smoke points actually has a pretty a pretty good, you know chart for it. It's actually been collected from a couple different places. One of them is from this great book set which is the the modernist cuisine just like a four five book set that's kind of expensive but then also the professional chef which is put up by The Culinary Institute of America and it has a great chart kind of showing you from highest to lowest, you know cooking points on these which is nice. So you'll see things like safflower out there that the smoke point is at 510 degrees down to Extra Virgin Olive Oil. Which is 325 to 375 degrees just depending on what you're doing. Those are very very helpful. Because you know, you don't want things smoking off on yourself, right? So doing like a simple saute on this, you know low to medium heat an extra virgin olive oil is totally okay for those but if you get it to be a little hotter than that, it can smoke off and completely change the flavor of what you're doing in your dish. So you'd probably want to go with a higher smoke point oil like when I'm cooking at home. It really did kind of depends but I typically buy safflower oil because it's a very neutral oil as well. It doesn't have a lot of flavor to it. So something like the extra Vault extra virgin olive oil. A lot of people say what buy it because of the flavor for it, right? So you're gonna get a lot of flavor from The Next original olive oil most of the time. I don't actually ever cook with olive oil typically do a no oil version of something like that. And if I want the flavor of olive oil, I'll actually add the olive oil to the dish after it's cooked because that's when the full flavor is in there because if you heat it up too much you're going to lose that flavor from those oils. So depending on the technique that you're using for it, you know searing is again, you know something you probably want to do with a high. A high heat as well too sauteing depending on what you're doing. If you're keeping it on a low you can go with kind of a medium heat as well, you know for deep frying which I don't do too much but you typically want to use something like a thermometer on those as well and those do get kind of hot as well. But you know for stir frying stuff like that it's really fast and just thin coat of oil actually does really well for that. But that chart should help you along with some of those smoke points and some of the different cooking techniques that happen with those as well.

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