Following the question posted here concerning the safety of cooking with olive oil Is cooking with olive oil bad or toxic?
I wasn't quite sure how to tell when the oil actually starts to smoke especially when cooking with liquid
- What is smoking/vaporizing when he adds the wine? The oil or the added liquid?
- He later adds a vegetable chicken stock (at 1:45) and brings to a boil; Can the oil smoke while the water is boiling?