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I don't know what beef crisps smell like, but if it's a pungent smell, maybe that's not good. I will tell you that the flavor of the meat comes mostly from the fat, so if you're cooking in beef fat, even if it's pork, it will taste of beef, and vice-versa.


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A simple solution is to slice the halloumi into fry size pieces, add to the frying pan, half fill the pan with water, bring to the boil, simmer for a few minutes, drain the water, add oil, fry.


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There is a huge difference in using oil in a pan to cook something and mixing it into a sugar solution for candy-making. I have been using that brand of oils (and others) for decades when making candy and, depending on the end-product (i.e., soft caramel at 246F and a hard-crack candy like toffee at 300F) have never encountered a "smoke-point" problem. Hope ...


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I think it is "all of the above" including oven type, flour type, yeast type, water ... In the case of Barbari bread, it seems, in most recipes that I have seen, to have extra flavoring like sesame seed.


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With a lot of commercial oils, the industry distinguishes auto-oxidation from photo-oxidation (also called photosensitised oxidation), where the former is in the absence of the light, and the latter with light: [W]hen olive oils are exposed to light, photo-oxidation occurs through the action of natural photosensitizers (i.e. chlorophyll), which react with ...


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"Nowadays" means - "since the moment we learned to make clear glass and noticed how bad it is to store oil in it." Light damages oil in general. Among the many reactions it speeds up or makes possible, the most noticeable is the oil going rancid. My ex mother-in-law thought she'd gotten a great deal on bottles of olive oil in Italy. It took two days of ...


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