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That's interesting, and unexpected. Then it really must be a very different kind of olive oil you were using. Why did you continue to cook with it if it was sm
by leloup_legarou 4y ago
That's interesting, and unexpected. Then it really must be a very different kind of olive oil you were using.
Why did you continue to cook with it if it was smoking so easily?
- dvzk 4y agoSorry, I didn't see your follow-up! It was just the standard Bertolli, Pompeian, and California Olive Ranch stuff found in our supermarkets. I was still learning to cook at the time, and the combination of the smoke being ventilated, indistinct, normalizable, and mildly pleasant to foul made me unaware. Some of my later housemates had to clue me in!