Is olive oil safe at high heat? Does it taste bad?
4 人推荐 · 跨 5 个月 · 2021–2024
中文导读
Adam Ragusea 探讨橄榄油是否真不能高温烹饪：他援引科学实验并采访食品科学家，指出橄榄油其实是最稳定的烹饪油之一，大众对烟点的过度焦虑缺乏严谨依据。
为什么 HN 推它
HN 社区用来打破“橄榄油不能高温煎炒”迷思的硬核科普，考据详实、文献与专家采访齐备。
「Adam Ragusea 专门就这个话题做过一期极棒的视频，文献引用相当扎实，强烈推荐。」HN 网友原话：Adam Ragusea did a great video on the topic, with cited sources. I highly recommend watching it
英文原摘要（HackerTube / Claude 整理）
Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated. He cites studies showing it is among the most stable cooking oils and that smoke-point worries are overblown.
HN points to it to debunk the stubborn olive-oil-at-high-heat myth, valued for its cited sources and food scientist interviews.
HN 上的提及
That's a very common misconception and a stubborn myth
Adam Ragusea did a great video on the topic, with cited sources. I highly recommend watching it
Olive oil is actually one of the chemically safest oils to heat.
Found the video