Oil for cooking at high temperatures
I attempted to make toad in the hole and rather unsuccessfully set the smoke alarms off for five minutes (!)... that is an incredibly long time to be hearing such a racket.
I used unfiltered extra virgin olive oil, that I understand may be the culprit, and I wondered what oil or fat I should use that has higher smoking point and also will not leave that horrible “fatty” flavour to the food. I have looked online but I have not found a definitive answer.
I have a similar issue when cooking roasties.
Please can you help? I love toad in the hole but can’t be going through this every time I fancy it.
Thank you in advance.