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cooking temperature and oil
Jeez, I forgot to include the question that prompted my previous post. I thought that there had been a thread here in the past about the various oils and cooking temperature but I can't find it by searching "temperature cooking oil" (it bounces me back to this thread). Does anyone have a good source for information on that? Preferably not with actual temperatures, but with more practical information. I don't know how to measure the temperature of the oil I'm sauteing my onions and garlic in, for example. I do know that stir-frying with full heat is too hot for olive oil. But sauteing's okay, right? And are the benefits equal when it's used in cooking vs. uncooked, as on bread or salad?
We have pretty decanters of olive oil and Bragg's apple cider vinegar on our table and that's all we use for salads, which we have almost nightly. It surprises us that sometimes we have guests who have never heard of this kind of salad dressing.
Debbie Laxague
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