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49
Microplastics flavoring (media.scored.co)
posted 1 year ago by wankingisgay on scored.co (+0 / -0 / +49Score on mirror )
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mommamany on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror ) 1 child
You'd find all three! I like olive oil for things like dressings, searing meat and rich cakes. I have a spray dispenser full of evoo I use instead of nonsticks like PAM.

We use coconut oil for skin and hair and some baked items. It has a pleasant smell but also a slight taste.

Avocado oil is my favorite because it's so versatile and mild tasting. I use it in mayo, granola, etc.

We also go through an embarrassing amount of butter lol.
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Vlad_The_Impaler on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
I wonder what the temperature ratings are for each and if that helps to decide which to use in what cooking scenario.

I like the idea of coconut oil for baking. Olive oil seems best for salads or uncooked or unheated, on garlic bread, etc.

I know some people in Italy who can send me lots of different local italian olive oils not available in USA
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mommamany on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
I just looked it up their smoke points because I was curious, too. Butter around 300 degrees, evoo around 350-400 degrees, avocado around 500 degrees.

I really like olive oil. There are so many types, you're lucky to be able to try different Italian ones! I like homemade bread to dip in olive oil, balsamic and some herbs. My husband drizzles it over tomatoes and mozzarella, burrata, etc.
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