12/28/2023 0 Comments Fhash point canola oil vs olive oilMany EVOOs have a very distinct (and sometimes strong) flavor, and it’s a good idea to do some taste testing to check out the flavor profiles available for purchase. EVOO boasts quite a range of flavors, from mildly sweet to peppery. True EVOO comes from the first pressing of the olives, and no heat or chemicals are used during the extraction process. It’s considered a high-quality oil not refined in any way. EVOO retains the natural antioxidants and vitamins that can sometimes be lost during processing. I guess I could try some of the more expensive olive oils at a quality grocery store.Extra-virgin olive oil is a common cooking oil. Many cooks regularly use EVOO for baking and sauteing, along with making dressings, sauces and marinades. EVOO has a low smoke point when compared to other oils (it burns at a lower temperature), so it’s a good option for cooking on low to medium heat. EVOO shouldn’t be used for frying.ĮVOO is one of the healthiest cooking oils, and many studies have linked EVOO to better heart health due to its large amount of monosaturated fats and polyunsaturated fatty acids. Mostly this has been in restaurants outside the US - most recently in Italy, so I'm not sure exactly what the deal is. Personally I would avoid cooking with that simply because of the strong flavor and it just seemed 'delicate'. Even a drizzle on a salad was very pungent and had a very distinctive and strong taste. I've had some olive oils that tasted sooo good. ![]() But I also noticed that the stuff I buy is not very pungent/aromatic. I've never had a problem cooking with this (light to medium heat - or even when I try to get a pan really quite hot for frying a steak rare). I love to cook, but I'm not a chef, so it's good to hear what you have to say on the subject.Īlso - to someone that mentioned 'Pam', you can get olive oil in a spray too - that's what I use.Īlso I suspect there is a big difference in the quality of even 'Extra Virgin Olive Oils'. No, because people still don't really 'get' the whole cooking with oils thing. I would say from the look of it Olive Oil is better because there is less polyunsaturated and more monounsaturated fat. Probably more info than was needed, but I was on a roll with my typing.įrom Olive Oil and Canola Oil Breakdown. Sesame oil has quite a bit of omega 6 in it, and I do add it to some stirfrys.but at the end, for flavour. ![]() But if you want to get really picky on a molecular level, there will be some degradation in the olive oil. ![]() So if your frying up some eggs a piece of fish, pork chop, veg, chicken breastĪn evoo can work well. Cooking a chicken breast or a piece of salmon in a fry pan properly will be a medium hot pan with an even low volume sizzle, where as high heat would constitute an extremely high volume of smoke, splatter, noise level, and most of the time a flame will result. Real high heat cooking is rarely used in restaurants let alone on a home range. But here's the thing.It seems most people here "say" they use high heat cooking, but it reality, it's medium at best. ![]() The assumption has been " high heat cooking will destroy olive oil, therfore it's not any good to use" Now, if we were on a chef's forum ( I'm a chef btw) and were talking high heat cooking, none of us would use evoo. Yeah you don't want to burn any oil and effect the benefits therein, but saying that you can cook successfully with evoo in most cases. Thanks man.when I say olive oil, I mean extra virgin.
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