Sunflower oil is just fine for frying, as long as it’s refined — otherwise you’ll get a shitton of smoke, and burnt particles in the dish. But unrefined oil tastes better in salads.
Idk even what the problem with garlic could be, except of course for the fact that chopped garlic fries very quickly.
Sunflower oil is just fine for frying, as long as it’s refined — otherwise you’ll get a shitton of smoke, and burnt particles in the dish. But unrefined oil tastes better in salads.
Idk even what the problem with garlic could be, except of course for the fact that chopped garlic fries very quickly.
Iirc it was just the taste. I was also told to never use virgin oil for cooking as it has a low smoke point. So I only use oil that’s been around.
Hmmm, guess I’ve just never tried garlic fried in anything else, except maybe butter.