The desi "Bhoon-na" of the food !

[Silaaj]

Re: The desi “Bhoon-na” of the food !

@Bobby1

Science is not old wives tales and yes tea should not be overcooked and should be steeped below boiling point. Here is an old wives tale for your consumption.

The concern with cooking with olive oil or any oil is when it nears its smoke point the oil breaks down.ADVERTISEMENT

The oil develops into toxic aldehyde compounds like acrolein, and then begins to smoke. This results in the consumption and the inhalation of these toxic compounds.

Canola, sunflower and corn oil are the most commonly used oils in Pakistani cuisine. When you deep fry anything in them (which is usually the hottest setting you would use for any food), the temperature hovers around 350F. The smoking point of these oils is around 450F. So safe to say, our cooking doesnt touch that level.

The issue with olive oil is only regarding extra virgin olive oil, which has a lower smoking point…and noone recommends cooking anything in extra virgin olive oil. For regular cooking, regular olive oil is used, which again, has a high boiling point, and a higher smoke point.