Recently I took the Saute & Pan Roasting quiz. Something strikes me as being a little incongruent. It is my understanding that olive oil blends have higher smoke points than canola. Now I understand the added cost of using olive oil blends, but as far as food quality & flavor profiles go canola does not compare. Maybe I misunderstood the way your question was formed. Please explain to me how olive oil was an incorrect answer. Thank you Chef.
Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.
The site i used to use is diggingdogfarm.com.
I use it for my brines and making bacon cure.
I heard of some other sites which had something similar but I sure can't find them now.