|
A quick note on smoke point, I think time must be a factor in burning oil. I had my wok up to 650F the other day, spooned in a little semi-sold tallow which melted instantly, let it get up to shimmering temp, a little smoke and then some beaten eggs, quick stir and out of the wok. Repeat for tofu and veggies. Definitely not burned in any way. So oils may be elastic in terms of time vs. temp.
__________________
Tru6 Restoration & Design
|