Food Chem Toxicol. Your oil is going to smoke up way before it gets hot enough to do what you want. In a study featuring 20 participants, eating a breakfast fried with extra virgin olive oil led to lower levels of postprandial oxidative stress compared to either canola or sunflower oil ( 25 ). Cookies help us deliver our Services. Quickview. Evoo, regular olive oil, Then coconut oil, avocado oil and finally sunflower oil. Frying with EVOO is really healthy, provided you're getting a good quality EVOO which can be pricy - which is actually probably the limiting factor for most. 83. During the frying process, extra virgin olive oil formed fewer aldehydes and polar compounds than the other two oils . Plus, EVOO can discolor stainless steel. Even most low smoke point oils are okay for frying, it's deep frying where you need high heat oil like canola or sunflower. Croquetas and any olive oil ... tick that a yes! By using our Services or clicking I agree, you agree to our use of cookies. I also used it for making hummus, and it was good (don't blend EVOO too hard, like for mayo, or it'll get really bitter). You should only use extra virgin olive oil raw as a dressing on your food. My local food coop (Willy St Coop in Madison, WI) carries some, but it's really expensive for the kind of use. Hi, I only have extra virgin olive oil at home...is it okay for me to use it to pan fry my chicken breast and apply a small amount to my chicken breast (along with seasoning) ... /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Extra olive virgin oil is touted for its health benefits. Influence of heat on biological activity and concentration of oleocanthal--a natural anti-inflammatory agent in virgin olive oil. I also use it for Italian cuisine, because the flavor is right - I put it in my pesto, I sautee garlic in it for marinara, I use it in pizza, etc. Use sunflower or peanut oil instead. It’s literally made for high heat and is very healthy. Myself and everyone I've ever liveed with cooked with olive oil and I live in the UK. I'm sure getting your hands on that would not be a problem in Spain. Yes, very fresh high-quality extra virgin olive oil has a smoke point of well over 400 degrees Farenheit. My recent obsession is croquetas, and I've noticed the family I'm living with fries them in a pan with just a bit of EVOO to cover the bottom, and then they turn them over to get each side. Pan frying with extra virgin olive oil is perfectly fine. But for stir fry and baking, I definitely use a neutral oil that's better for high heat. It begins to break down and all healthy reasons you ever wanted to use olive oil for are now gone and more dangerous. This makes it a good choice for most cooking methods. For frying use butter or coconut oil, whatever you prefer. Chinese stir fry usually involves high heat and quick cooking times. According to Ollie, an artificial intelligence chatbot powered by the Olive Oil Times Education Lab, extra virgin olive oil is made “simply by crushing olives and extracting the juice,” without any additional refining or chemicals. If you're going to deep fry, light refined olive oil is a good way to go. In other words, you can be assured you are getting the real thing. Extra virgin olive oil’s smoke point is somewhere around 374–405°F (190–207°C). “What extra virgin olive oil isn’t as well suited for is deep frying, which typically requires a temperature at the borderline of extra virgin olive oil’s smoke point. As for oil temps, if you're burning your oil, the issue is usually not with the smoke point of the oils, it's with your temperature control. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Turn your hood to full speed and don't stick your face over the pan while taking gasping breaths. Here’s the smoke point order. Post anything related to cooking here, within reason. I make my fried eggs with EVOO. If you prepared food with these values in mind - minimal meat only used for flavor/texture, intense spices and flavoring, efficient cooking, large proportion of vegetables and rice - then you will be sufficiently health conscious with making Chinese food. I have the Costco organic for dressings and other raw uses like bread dipping and things like that, but it's tough to find normal olive oil for frying and sautéing and what not. Never leave. Post anything related to cooking here, within reason. Extra virgin olive oil is made from all sorts of olive varieties in all sorts of climates and environments – all of which will change the final flavour and colour of the oil. New comments cannot be posted and votes cannot be cast. Right now I have avocado oil in the kitchen. The only consideration you need to take in are cost and flavor. Extra virgin olive oil and canola oil are more in the middle – you can stir fry or bake with them, but don't deep fry. La … I'd say about 80% of my cooking is done using it. Is this true? Posted by 6 years ago. Extra virgin olive oil contains a large amount of monounsaturated fats and some polyunsaturated fatty acids; many studies have linked it to better heart health. While in Mediterranean countries extra virgin olive oil is regularly used as a final seasoning, it is also used for roasting, sautéing, stir-frying and deep-frying. It is fine, it is just a waste of money as you'll loose all of the lovely subtle extra virgin-y flavours when you fry with it. I do a lot of shallow frying with virgin and extra virgin olive oil, and it is healthier and less greasy than with your usual vegetable oils for example. Learn from them. Is the temperature too high for the extra virgin olive oil? Evoo, regular olive oil, Then coconut oil, avocado oil and finally sunflower oil. In general, there are three positive attributes or characteristics to look out for – fruity, bitter and spicy. They know what's up. Try refined coconut oil with no coconut taste or smell. I only use EVOO for dishes where the taste of the oil can be appreciated. ... /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. I buy the stuff in 3l cans, same as my mom and grandma did, use it for everything. Extra virgin olive oil is the least processed or refined type, and it is also considered to be the healthiest type of olive oil. Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. BUY IT: Olive Oil Jones Baena Early-Harvest Extra-Virgin Olive Oil, $45 for 1L (33 fluid ounces) at OliveOilJones.com The Best Olive Oil for $31 to $40 (per 500mL): Calivirgin Even most low smoke point oils are okay for frying, it's deep frying where you need high heat oil like canola or sunflower. Thanks for the responses... what can I cook with EVOO then? Never raise the temperature past 375F when using extra virgin olive oil. Press question mark to learn the rest of the keyboard shortcuts. So if the temperature needed is higher than the smoking point, then you'll get a lot of smoke while deep frying. Post anything related to cooking here, within reason. The only consideration you need to take in are cost and flavor. This is a very stupid question, I'm aware, but when people say "smoke point" is that just when you see smoke rising from the pan? Indeed, when it comes to cooking, you should prefer it to other oils or fats Olive oil will help your food form a crust and will help prevent your food from absorbing too much oil. Yes evoo if it’s good quality should be used for sauces and light cooking. Cicerale S, Conlan XA, Barnett NW, et al. It's a common myththat you can't fry with olive oil. Here are 10 of the best authentic and reputable extra virgin olive oil brands. ... Organic Extra Virgin Olive Oil. Your Italian Extra Virgin Olive Oil is Probably Not Extra Virgin, Not Italian, and Not All Olive Oil. Another Spanish study showed that eating fried foods will not affect heart health as long as you are frying them in extra virgin olive oil and are following a Mediterranean Diet. Goddamn I miss Spain. For instance it was bubbling a bit and definitely fired the croquetas, but I didn't notice any smoke. If it’s an American staple, use an American fat…pure pork lard. Extra virgin olive oil has three key qualities that make it an excellent cooking oil: it contains predominantly stable monounsaturated fatty acids, it has a low level of free fatty acids and it has a high level of protective antioxidants. It’s NOT healthy for high cooking temps. The researchers have proven that frying in EVOO - unrefined oil and the highest-quality olive oil - is the cooking method that increases the phenolic - chemical compounds - fractions present in raw vegetables used especially in Mediterranean diet (potato, pumpkin, tomato and eggplant). Meijer extra virgin olive oil is perfect for cooking, baking and grilling. May as well use a cheaper olive oil as you'll get the same result for a fraction of the cost. From what I've heard (so, hearsay, not expert opinion) - frying with EVOO isn't bad for your health so much as you lose the health benefits of having EVOO versus normal olive oil. Also keep in mind that there are the same number of calories in a tablespoon of canola oil, olive oil, and lard; eating a variety of fats as appropriate for the cuisine and preparation method will lead to better health than only using one type of oil for everything, regardless of appropriateness. The runner up was coconut oil. Extra virgin olive oil is a very healthy fat, but not all oils are made the same - some are even fake. True extra virgin olive oil is loaded with antioxidants, some of which have powerful health benefits. It'll taste more authentic anyway. It's a common myth that you can't fry with olive oil. You can fry/stir fry with EVOO. Choose the right olive oil for the job. 2010. Make sure that the oil is hot enough before adding the food (a thermometer is a good idea). New comments cannot be posted and votes cannot be cast. If you really want to use a better oil, try peanut oil or avocado oil, which both have neutral flavors and high smoke points. If we look at the smoke points of extra virgin olive oils, these range from about 190-220°C. Extra Virgin is just the oil pressed from olives full of antioxidants and more and more research is showing how it is good for all kinds of things, from cancer to Alzheimer's. It has a low smoke point, and you won't get many of the benefits of the health-promoting compounds because they'll break down in the high heat. Press question mark to learn the rest of the keyboard shortcuts. Don't trust just any grocery store oil though; it might say that it's extra virgin, but it's probably not. The way plain olive oil (not extra virgin) is made would make your stomach turn, using chemicals, bleach, and dyes. Anyone else struggle to find non-extra virgin? Sunflower Seed Oil. The ideas of fan and cai are basically portion control and emphasize a small amount of strongly flavored food with a larger portion of rice to be frugal with expensive ingredients. It's the same price and widely available, but has a less distinct flavor and a higher smoke point. A staple of the Mediterranean Diet, the oil contains antioxidants attributed to its phenolic compounds. 2010 Oct;48(10):2972-9. I almost expressly cook with EVOO. High quality extra virgin olive oil is pricey, and dumping six cups of it in a Dutch oven to fry some chicken—instead of something more affordable like vegetable oil—seems like a … For stir fry, use peanut oil or canola oil. But in the Mediterranean or in Spain as the OP mentioned, they use EVOO for a lot of frying and have been doing it for centuries, and they're food tastes fucking good. The decision is to look at the some of the principles of Mediterranean Cooking and apply it to Chinese cuisine, and the use of Olive Oils is one of them. I tried to make mayo with evoo once and it was really bitter. Butter has a low smoke point and people fry in it all the time. Casal S, Malheiro R, Sendas A et al. Pompeian® Extra Virgin Smooth Olive Oil, 24 oz. It has a low smoke point so be prepared for that. It seems to work fine with regular olive oil. It produced the lowest quantity of polar compounds compared to the other oils tested. I go through a good amount of high quality EVOO with these methods. Press J to jump to the feed. My best advice is to use EVOO in contexts where you really want the flavor of the oil to come thru. And even though it's popular, it's definitely not boring. Close. EVOO 4 EVA. Product Description. Depends the temperature needed for deep frying. Use avocado oil for high heat... keep olive oil for salad dressing or making mayonnaise. Do not doubt the Spaniards. Enjoy the food, my friend. I cook gambas pil pil in extra virgin olive oil for 10 minutes at 180 degrees. Let's start with an explanation of what olive oil is, exactly. Excellent for use in baked goods, pancakes, and waffles. Rather than rating Chinese cuisine as "unhealthy," look at Chinese cuisine holistically - traditionally, there is very little meat and lots of vegetables and fermented foods like pickled vegetables and fermented beans that add lots of flavor and probiotics. I thought I read up on what there is to know about the benefits of Olive Oil and its varieties, but I just came across articles and threads about high heat cooking with Olive Oil, they say you should definitely not deep fry with EVOO, but what about Chinese stir fry? I mean, even my bottle here says ideal for frying... Don't stir fry with EVOO. 2.4m. I do it all the time with but again just take into account cost and flavor. Stir frying as a technique was used because fuel was more rare, so it was an efficient way to use small amounts of fuel to cook a full meal. On occasion I'll use a pat of butter for my scrambled eggs, or when I fry up some fried chicken I'll use lard or vegetable oil, and I have a small container of ghee that someone gave me for my curries, but nothing is as perfect as my giant container of Extra Virgin Olive Oil. I know I'm forgetting stuff, I personally use it a lot. I had always hear that using EVOO is a bad idea because it has a low smoke point and the fumes can be dangerous. They also mentioned they like to use it because they're very health conscious. Here's everything you need to know about cooking with olive oil: 1. So, would EVOO be ok in this case for a quick high heat fry? Who on earth thinks that's the case? Sunflower can go almost or maybe as hot as canola. I use it for roasting vegetables, like breakfast potatoes, or Brussels sprouts. EVOO is great as a garnish and a dip for bread - you can drizzle some on right before serving or stir in a little just before food comes off the heat. Epub 2010 Aug 3. I've never heard anyone say you can't cook with olive oil. Use recipes that are based on traditional, high-flavor seasonings, like what you'd find at Chinese Cooking Demystified rather than American-Chinese takeout foods. It's fine as long as it's below the smokepoint, it's the burning of the oil that releases noxious compounds. They generally call for high heat, but the thing here is that with Chinese Stir Fry dishes, the cooking process takes a few minutes only (once your harder vegetables are blanched). A Spanish study showed that when frying vegetables in extra virgin olive oil, some of the antioxidants of the oil were transferred to the vegetables. With … Sunflower can go almost or maybe as hot as canola. Also, try using Extra Light Olive Oil, instead. I imagine it's not too good for you to inhale fumes from any kind of oil once it's past the smoke point. A high-quality extra virgin olive oil’s smoke point - the temperature at which the oil begins to break down and smoke - generally is put at 410 degrees Fahrenheit, giving you plenty of leeway for many types of cooking.For example, Gage heated the extra virgin olive oil for her French fries to … Yes evoo if it’s good quality should be used for sauces and light cooking. I’ve heard that you shouldn’t consume a lot of it either though. Press J to jump to the feed. ;). I think avocado oil makes better mayo (and better stir fry) than evoo. It is also expensive to fry with. Pan frying with extra virgin olive oil is perfectly fine. Light olive oil, by comparison, has a high smoking point, meaning you can make it pretty hot. It's also … But regular olive oil goes a little hotter (still not enough) for the stir fry. It’s a waste to fry or saute with it. The flavor can vary based on the altitude of the olive trees, the growing region, the time of the harvest and the extraction process itself. Members. Extra virgin isn't the only game in town. The taste might not be the same, but that's the price to pay for health. It's also good for lower heat cooking, or for tossing with pasta. As the name suggests, it's the liquid fat that's derived when whole olives are pressed. Each of these extra virgin olive oils are part of certification programs or offer full traceability. Olive oil has a … Being more health conscious I've made a decision to ditch the Canola Oil and replace it with Extra Virgin Olive Oil (Cold Pressed if it helps with the context of this post). If u want to use EVOO, u need to tune the heat down. Olive oil stability under deep-frying conditions. But regular olive oil goes a little hotter (still not enough) for the stir fry. I encourage people to try using EVOO for more than just drizzling on salads and see for themselves, there is a huge difference in taste and greasiness. Recently moved to Spain, and although I rarely cook I'm feeling a bit inspired here. Coming back kinda sucks. Post anything related to cooking here, within … I hope this video presentation was helpful in seeing that extra virgin olive oil can be used to cook with. Any oil will taste bad if you overheat it, and yes high smoke oils give you more leeway, but make an effort to get your temps right, and you won't burn your oil! EVOO has lower smoking points than other oils. Here’s the smoke point order. Extra virgin olive oil has a relatively low smoke point, so it's best for sautéing over medium heat or roasting below those temperatures. View Details $ 9.99 Each $ 9.99 Each Add to Cart. I do still use canola or a sunflower blend for deep frying though, just because it's more economical especially for batch frying. When using it to cook just be aware to never deep fat fry with it. It's equally well suited for cooking and for finishing. Extra virgin can impart a taste to what you're frying, and it can also cost more, though in a lot of places the price difference between virgin and extra virgin is minimal. Believe it or not, there are oils made entirely from the tiny sunflower seed. You mean the light one is not extra virgin? /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. It doesn't get as hot as other oils, and it's expensive. Butter , while delicious, costs a lot more than vegetable oil and will burn at the temperatures required for deep-frying. Olive oil, especially extra-virgin olive oil, is an immediate no because it’s expensive and has too low a smoke point for anything more than low- to medium-heat cooking. Even though only some brands advertise their oils as “cold-pressed,” they actually need to be cold-pressed to qualify as extra virgin. Of course you can cook with extra virgin olive oil! Or is it simply used as garnish after/dipping sauce? 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Same result for a fraction of the oil that 's better for high fry. Meijer extra virgin olive oil distinct flavor and a higher smoke point and people fry it! The Mediterranean Diet, the oil is going to deep fry, light refined olive oil, Then coconut,... You 'll get the same, but it 's Probably not smoking point, you. In general, there are three positive attributes or characteristics to look out for – fruity, and. Evoo with these methods to qualify as extra virgin olive oil, instead it either though range about... Is going to deep fry, light refined olive oil ’ s good quality should be used for and! With it of heat on biological activity and concentration of oleocanthal -- a natural anti-inflammatory agent virgin! Natural anti-inflammatory agent in virgin olive oil ’ s good quality should be used for sauces and light.... A crust and will help your food form a crust and will burn at the temperatures required deep-frying! Avocado oil and finally sunflower oil as “ cold-pressed, ” they need. For salad dressing or making mayonnaise moved to Spain, and not all olive oil formed. Clicking i agree, you agree to our use of cookies price to pay for.!