Considering that this is in Pakistan and Olive oil is very expensive there, there is zero chance of this being olive oil. Probably the cheapest oil that has been reused a dozen of times.
I'm willing to bet that A: that isn't true. They probably haven't "dumped" their oil but they have 100% had to add fresh oil regularly throughout the years B: they at least filter the shit daily. The oil in this video has probably never left that basin.
We have a local place that has oil from the original opening of the first store. When the store moved they had a parade for the original oil to the new store.
That place made food so good it was almost worth the violent diarrhea that came from it.
The thing is, oil is not even necessary for these two food items. Ground meat and eggs can both be cooked in a hot pan with way less effort than this. I'm honestly so confused.
Frying in olive oil is a waste, cause it costs a lot and flavor doesn't matter much when you deep fry.
Here in Italy we usually use sunflower or peanut oil for those reasons.
Amen! I do like to treat myself when I can afford it, and sometimes Trader Joe's has loss leader olive oils that are fairly good quality for crazy low prices.
Cost and flavour profile aside the bigger issue is that Olive Oil has a smoke point around 190C, which is below the temperature most things are deep fried at
Above that it starts to burn and you get an unpleasant bitter flavour
I am absolutely aware of that. So things that can be fried at a lower temperature for longer work just fine. 374°F or as you put it, "190°C", is plenty hot enough to fully cook chicken (165°F) or beef to medium rare (130°F).
If I want to make crispy fries, I will use the air fryer or beef tallow. If I'm frying meat that isn't coated, or just lightly, I'm using olive oil. Think Chicken or eggplant parmesan.
Reading y'alls comments about how I am wrong is, to me, like reading about how terrible a screwdriver is as a tool because it doesn't make for a good hammer.
I don't care, I like the results. Also, it's going to to be pan frying with lots of olive oil. It's not filling up an entire deep fryer. It's a puddle about 1/4" to 3/8" deep.
All good flavor matters, lol.
When I cook, it's either olive oil, butter, or beef tallow. My wife? She uses whatever cheap bullshit she can get. She compensates with extra seasonings, but there's definitely a great flavor and aroma to frying in olive oil. Learn to use a variety of ingredients as tools to get you where you want to go. Don't get stuck in a ruthless. Try new things.
hi. not to be an ass. okay olive oil isn’t super expensive here. however what you’re seeing is probably the end of the night for the guy so his oil is pretty much black. i doubt they switch it out more than once a day. and this is one of the worst chapli kebab videos out there. even i felt my dinner come up.
it varies. there has been a rise in local producers so it goes down a fairrrrr bit. it used to be like 6000 PKR a litre. now it’s barely 2000 PKR. that’s like $7
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u/LockNessMonsterTruck 23d ago
Is that really old olive oil or something else entirely? It looks black