2 posts total
A practical guide to the saturated/unsaturated ratio, smoke point, and oxidation behavior of the oils used in the kitchen. An oil-selection map for searing, frying, salad, and the oven.
A whole clove has no aroma; crushing triggers alliinase and allisin appears. The 10-minute wait, when to add to oil, whether sprouted garlic is edible, and the rules of storage in one article.