Thanks, Dan! So glad you enjoyed the Moreton Bay bug pasta - it’s definitely a keeper! Appreciate you giving it a go, and I’m stoked to hear it’s made it to your favourites list. Cheers, Simon
You chefs need to research what happens to olive oil once it reaches it's smoke point, you will never cook with it again, thanks for the recipies though.
Thanks for reaching out and sharing your thoughts about olive oil! We hear you - smoke point can be a confusing topic. You're absolutely right that overheated oil isn't ideal, and what breaks down at the smoke point isn't the healthiest stuff. That's why I love this study www.actascientific.com/ASNH/pdf/ASNH-02-0083.pdf It shows that EVOO holds up surprisingly well compared to other oils, even when heated. Here's the key takeaway: smoke point isn't the whole story. EVOO's natural antioxidants and fat profile make it a champion when it comes to heat stability. So, while I wouldn't recommend deep-frying with any oil for extended periods, EVOO is a great choice for everyday cooking, from sauteing to pan-searing! Thanks for being a part of the community!
@@simongault5804 Thanks for that link Simon, it certainly is full of data. If any of your viewers are interested in how that relates to their nutritional health, I can highly recommend the works of Dr Robert Lustig, he has some very interesting theories on fats. Just search "The Truth about Fats"
I Did the bug pasta for dinner tonight, what a ripper. Be saving that one for later for sure
Thanks, Dan!
So glad you enjoyed the Moreton Bay bug pasta - it’s definitely a keeper! Appreciate you giving it a go, and I’m stoked to hear it’s made it to your favourites list.
Cheers,
Simon
Very nice recipe for bug chunks and how to get their flesh out!
Thank you so much
You chefs need to research what happens to olive oil once it reaches it's smoke point, you will never cook with it again, thanks for the recipies though.
Thanks for reaching out and sharing your thoughts about olive oil! We hear you - smoke point can be a confusing topic.
You're absolutely right that overheated oil isn't ideal, and what breaks down at the smoke point isn't the healthiest stuff. That's why I love this study www.actascientific.com/ASNH/pdf/ASNH-02-0083.pdf It shows that EVOO holds up surprisingly well compared to other oils, even when heated.
Here's the key takeaway: smoke point isn't the whole story. EVOO's natural antioxidants and fat profile make it a champion when it comes to heat stability.
So, while I wouldn't recommend deep-frying with any oil for extended periods, EVOO is a great choice for everyday cooking, from sauteing to pan-searing!
Thanks for being a part of the community!
@@simongault5804 Thanks for that link Simon, it certainly is full of data. If any of your viewers are interested in how that relates to their nutritional health, I can highly recommend the works of Dr Robert Lustig, he has some very interesting theories on fats. Just search "The Truth about Fats"