Cooking with the right oil can make all the difference between juicy chicken and dry, flavorless meat.
Besides a well seasoned, slow cooked breast, it's important to understand the smoke points in your cooking oild. The higher the heat, the more quickly some oils will smoke - releasing carcinogens into the air.
For clean breathing and tasty dinners, print up this easy reference for the oils in your cupboard.
Oils with a high smoke point are fabulous for stir-fries, while oils with a low smoke point are tasty insauces and salad dressings. Note that Olive oil has a low smoke point, which means you should most definitely not be using it to fry up your fish.
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