You just tried to deep fry some some potatoes in olive oil and now you’ve got a big, stinking mess! You shoulda known better! Extra virgin olive oil’s smoke point is a mere 320 degrees, while peanut oil is 450 degrees–a far better choice. And which oil is better for your health? Better bookmark this excellent guide to cooking oils on Fiery Foods & Barbecue Central.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023