You stress not heating/overheating oils, but does this apply to adding oil to a mixture that is going to boil, then simmer for a while and the oil is added to liquid plus other ingredients as they cook?

It would be preferable to not boil the oil and water mixture, but rather add the oil as you have turned it down to a simmer. High heat can damage some of the nutrients in olive oil and if heated at very high heat produce unhealthy compounds that you ...



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