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> has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in

What the heck?

> First the olive flavor dissapear even before it becomes frying temperature,

All the people I know must be doing something wrong because that doesn't happen

> second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil.

All the people I know must be doing something wrong because that doesn't happen

Or perhaps they are not doing anything wrong and this is just nonsense



"All the people I know must be doing something wrong because that doesn't happen"

I'm so perplexed like you.

It seems that all the Mediterranean cultures have been doing something wrong for some centuries.

Maybe the problem is in an obsession with frying.


My guess is deep frying with extra virgin. The smoke point is too low to effectively deep fry anything with extra virgin olive oil. There are other variants, however, that have a much higher smoke point with which you can deep fry.


Whilst I think the Grandfather post is going over the top they are broadly correct. Olive Oil is not a good oil to fry with.




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