Glad I switched to olive oil a year ago

[welst10]

Text

 

[Doggiedog]

I'm not positive but I think the benefits go away if you use it to fry.

 

[Tiqua]

Yeah but olive oil doesn't fry easily. It burns/scorches at a lower temp than most other oils. I can never use it to make roux since it will burn.

 

[welst10]

Never heard of that. I just use it on small-medium fire in stir fry cooking.

 

[loup garou]

Originally posted by: Tiqua
Yeah but olive oil doesn't fry easily. It burns/scorches at a lower temp than most other oils. I can never use it to make roux since it will burn.

Yuck olive oil would make a nasty roux even if it didn't burn at such a low temp, such a strong olive flavor.

 

[ElFenix]

and this is better than canola oil how?

olive oil is also far too strong a flavor for many foods

 

[Tiqua]

Originally posted by: werk

Originally posted by: Tiqua
Yeah but olive oil doesn't fry easily. It burns/scorches at a lower temp than most other oils. I can never use it to make roux since it will burn.

Yuck olive oil would make a nasty roux even if it didn't burn at such a low temp, such a strong olive flavor.

True, but some people can't "taste" the olive flavor after cooking exclusively with olive oil. For taste, roux is best with lard or peanut oil. But I make it with canola. ;-)

 

[loup garou]

Originally posted by: Tiqua

Originally posted by: werk

Originally posted by: Tiqua
Yeah but olive oil doesn't fry easily. It burns/scorches at a lower temp than most other oils. I can never use it to make roux since it will burn.

Yuck olive oil would make a nasty roux even if it didn't burn at such a low temp, such a strong olive flavor.

True, but some people can't "taste" the olive flavor after cooking exclusively with olive oil. For taste, roux is best with lard or peanut oil. But I make it with canola. ;-)

I guess you could get accustomed to it, especially if you didn't use high grade EV.

I use safflower/canola usually for high-temp cooking.

 

[Doggiedog]

I used to try to fry with olive oil but now just use canola or peanut.

Its too expensive and like Tiqua said, it has a low smoke point. I don't mind dipping bread into it though.

 

[z0mb13]

is olive oil good for chinese cooking?

 

[Tiqua]

It does add a taste to the dishes but like I said, after a while you get used to the taste and sometimes won't notice it. My mom has been using olive oil since I was a kid. Not the real expensive strong stuff though.

 

[welst10]

I used to use veggie oil now I have exclusively used olive oil for cooking (Chinese style cooking) for a yr now. No significant difference in flavor in cooked food compared to veggie oil.

 

[isekii]

I use Corn and Vege oil.

Olive Oil in pastas.

 

[poopaskoopa]

I use peanut oil and stuff too. Olive oil's flavor's too strong for some cooking.

 

[TechnoKid]

extra virgin olive oil has a very mild flavor, depending on what brand you get. for bread dipping and the like, select a stronger olive oil.

 

[Bryophyte]

I use exclusively olive and canola oils. The little margarine I buy is made with only canola oil. Still use real butter, can't give that up, just use it in moderation. 🙂

 

[welst10]

Originally posted by: TechnoKid
extra virgin olive oil has a very mild flavor, depending on what brand you get. for bread dipping and the like, select a stronger olive oil.

Extra virgin (darker) is what I use. I thought this is already the stronger type. There is extra light.

 

[sharkeeper]

For deep frying, Crisco >*.

Flavor over health! 😛

Cheers!

 

[jjones]

I use olive oil almost exclusively. I don't fry foods and any recipe requiring oil, or any need for coating with oil, I use olive. Rarely do I use butter, the thanksgiving turkey gets it but that's about it, and almost never any vegetable oil.