Comments by "Psiberzerker" (@Psiberzerker) on "Is olive oil safe at high heat? Does it taste bad?" video.

  1. Do you eat Bacon? Okay. Butter, you cook with that? Smoke point, and bitterness are only really significant if you deep fat fry, and re-use your oil. If you burn your food, it's gonna taste bitter. Even with no oil, throw a piece of bread in the toaster until it starts smoking. There. That's what you're talking about. There isn't actually anything special about fats, and oils, when you're talking burnt food, and starches have a much lower "Smoke Point." If you don't overcook your food, the concentration of trans-fatty acids is too low to notice, let alone taste, unless you reheat oil over and over again in a deep fat fryer. It's certainly nothing compared to pink curing salts in bacon, ham, and most forcemeats.
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