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You aren't supposed to cook w/ Olive Oil?
Posted on 2/2/13 at 12:52 pm
Posted on 2/2/13 at 12:52 pm
quote:
Each type of oil has what is called a "smoke point." The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.
quote:
If you’re cooking over high heat, don’t choose olive oil. Olive oil has a lower smoke point—the point at which an oil literally begins to smoke (olive oil’s is between 365° and 420°F)—than some other oils. When you heat olive oil to its smoke point, the beneficial compounds in oil start to degrade, and potentially health-harming compounds form.
This post was edited on 2/2/13 at 12:54 pm
Posted on 2/2/13 at 12:57 pm to Iona Fan Man
Don't cook with burned olive oil.
Posted on 2/2/13 at 12:57 pm to Iona Fan Man
Stick to the poli-board, you are way out of your league here.
Posted on 2/2/13 at 12:57 pm to Iona Fan Man
Correct. I mainly use olive oil for cold dipping sauces and dressings.
Posted on 2/2/13 at 1:11 pm to Iona Fan Man
I use olive oil 90% of the time. But I don't do high temp deep frying. It's for sautes. I also use olive oil in rouxs for Gumbo. But I don't drive the heat that high when making roux.
Posted on 2/4/13 at 10:44 am to Iona Fan Man
In other news: slice steak against the grain.
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