Why does this even matter. Extra virgin olive oil is way too fucking expensive to deep fry with even if I wanted to smoke out my kitchen and eat olive oil flavored chimichangas. Whole debate is bikeshedding for people with nice kitchens in their suburban homes and nothing else to do except pontificate about how seed oils are going to make you trans. Including Kenji, who in a just world would be court-enjoined from publishing links to EVOO deep frying fume analyses until the price falls below $0.30 per fluid ounce. And I thought I was living like a king, upgrading from canola to soybean.
While I’m at it let me take this moment to further complain about the absolutely piss-poor state of American rental stock kitchens. I have NEVER lived in an apartment that had an actual exhaust venting to building exterior, only those bullshit filters underneath a rangetop microwave. Everything gets coated in gummy dust from the aerosols that are recirculated and you can watch a CO2 meter climb to the maximum reading as the oven warms up. If you want to char anything you need to pull down the smoke detector - god help you in a big apartment building where they’re hardwired and all you can do is poke the button once it’s already started beeping. All of this is academic. Go fry something
You see olive oil frying used for very specific foods, and they make pretty big differences when people actually go for it. I typically fry in peanut or corn oil at home, it’s the cheapest where I live and has the best flavor. However, something like Italian artichoke hearts, or Greek “beneigts” (or whatever they call them) the olive oil is a night and day difference. Idk, it’s a practice more for restaurants than anything. Most people aren’t discerning enough to know when an olive oil fry is worth it, because it is very rare.
Also, Kenji does food science for restaurants. When we’re talking about frying things and don’t care about creating smoke, it’s because we’re in professional kitchens with good ventilation, and are charging people out the ass for a plate so we have to make sure shit is REALLY good so our restaurants don’t become part of the 90 percent. There is nothing wrong with him answering a question, and dunking on the suburban food snobs you don’t like. It’s not that we should be frying things in olive oil, anybody can tell you that’s too expensive to be worth it. It’s about not deligitimizing cooking processes for a reason that isn’t even true. You have any idea how many times some rich fuck I was a private cook for tried to not pay for their food because “you can’t fry in olive oil because it burns the oil” like they weren’t happily using said “burnt” olive oil to eat 2 loaves of bread. It’s about not letting people be armchair experts on subject matters they don’t understand
Why does this even matter. Extra virgin olive oil is way too fucking expensive to deep fry with even if I wanted to smoke out my kitchen and eat olive oil flavored chimichangas. Whole debate is bikeshedding for people with nice kitchens in their suburban homes and nothing else to do except pontificate about how seed oils are going to make you trans. Including Kenji, who in a just world would be court-enjoined from publishing links to EVOO deep frying fume analyses until the price falls below $0.30 per fluid ounce. And I thought I was living like a king, upgrading from canola to soybean.
While I’m at it let me take this moment to further complain about the absolutely piss-poor state of American rental stock kitchens. I have NEVER lived in an apartment that had an actual exhaust venting to building exterior, only those bullshit filters underneath a rangetop microwave. Everything gets coated in gummy dust from the aerosols that are recirculated and you can watch a CO2 meter climb to the maximum reading as the oven warms up. If you want to char anything you need to pull down the smoke detector - god help you in a big apartment building where they’re hardwired and all you can do is poke the button once it’s already started beeping. All of this is academic. Go fry something
You see olive oil frying used for very specific foods, and they make pretty big differences when people actually go for it. I typically fry in peanut or corn oil at home, it’s the cheapest where I live and has the best flavor. However, something like Italian artichoke hearts, or Greek “beneigts” (or whatever they call them) the olive oil is a night and day difference. Idk, it’s a practice more for restaurants than anything. Most people aren’t discerning enough to know when an olive oil fry is worth it, because it is very rare.
Also, Kenji does food science for restaurants. When we’re talking about frying things and don’t care about creating smoke, it’s because we’re in professional kitchens with good ventilation, and are charging people out the ass for a plate so we have to make sure shit is REALLY good so our restaurants don’t become part of the 90 percent. There is nothing wrong with him answering a question, and dunking on the suburban food snobs you don’t like. It’s not that we should be frying things in olive oil, anybody can tell you that’s too expensive to be worth it. It’s about not deligitimizing cooking processes for a reason that isn’t even true. You have any idea how many times some rich fuck I was a private cook for tried to not pay for their food because “you can’t fry in olive oil because it burns the oil” like they weren’t happily using said “burnt” olive oil to eat 2 loaves of bread. It’s about not letting people be armchair experts on subject matters they don’t understand