▲ 14 ▼ [question] Is it pointless buying virgin olive oil if you're just gonna heat it? (lemmy.nz) submitted 3 years ago by Dave@lemmy.nz to c/food@beehaw.org 20 comments fedilink hide all child comments So as I understand it, virgin olive oil is made from cold pressing olives. If I fry or roast stuff using virgin olive oil, did I just waste my money?
[–] Dave@lemmy.nz [S] 1 point 3 years ago (4 children) How so? permalink fedilink source parent hideshow 4 child comments replies: [–] I_am_10_squirrels@beehaw.org 7 points 3 years ago (3 children) It has a strong flavor and a low smoke point. For frying, you usually want a neutral flavor and high smoke point. permalink fedilink source parent hideshow 3 child comments replies: [–] TagMeInSkipIGotThis@lemmy.nz 5 points 3 years ago I think that's probably the distinction though; EVOO has a much stronger flavour than the more plain OO. The latter is totally ok for a saute, or sweating off veg for a sauce etc, or roasting but as you note with a lower smoke point not so great for say doing steaks, or stir-frying - and far too expensive for deep-frying! permalink fedilink source parent [–] Dave@lemmy.nz [S] 2 points 3 years ago (1 child) Oh, if I was (shallow) frying with olive oil, it would be for the olive flavour. Smoke point hasn't really been an issue, you can still brown things just fine using olive oil below it's smoke point. permalink fedilink source parent hideshow 1 child comment replies: [–] liv@beehaw.org 2 points 3 years ago If you ever do need a hot temp oil use rice bran oil. permalink fedilink source parent
[–] I_am_10_squirrels@beehaw.org 7 points 3 years ago (3 children) It has a strong flavor and a low smoke point. For frying, you usually want a neutral flavor and high smoke point. permalink fedilink source parent hideshow 3 child comments replies: [–] TagMeInSkipIGotThis@lemmy.nz 5 points 3 years ago I think that's probably the distinction though; EVOO has a much stronger flavour than the more plain OO. The latter is totally ok for a saute, or sweating off veg for a sauce etc, or roasting but as you note with a lower smoke point not so great for say doing steaks, or stir-frying - and far too expensive for deep-frying! permalink fedilink source parent [–] Dave@lemmy.nz [S] 2 points 3 years ago (1 child) Oh, if I was (shallow) frying with olive oil, it would be for the olive flavour. Smoke point hasn't really been an issue, you can still brown things just fine using olive oil below it's smoke point. permalink fedilink source parent hideshow 1 child comment replies: [–] liv@beehaw.org 2 points 3 years ago If you ever do need a hot temp oil use rice bran oil. permalink fedilink source parent
[–] TagMeInSkipIGotThis@lemmy.nz 5 points 3 years ago I think that's probably the distinction though; EVOO has a much stronger flavour than the more plain OO. The latter is totally ok for a saute, or sweating off veg for a sauce etc, or roasting but as you note with a lower smoke point not so great for say doing steaks, or stir-frying - and far too expensive for deep-frying! permalink fedilink source parent
[–] Dave@lemmy.nz [S] 2 points 3 years ago (1 child) Oh, if I was (shallow) frying with olive oil, it would be for the olive flavour. Smoke point hasn't really been an issue, you can still brown things just fine using olive oil below it's smoke point. permalink fedilink source parent hideshow 1 child comment replies: [–] liv@beehaw.org 2 points 3 years ago If you ever do need a hot temp oil use rice bran oil. permalink fedilink source parent
[–] liv@beehaw.org 2 points 3 years ago If you ever do need a hot temp oil use rice bran oil. permalink fedilink source parent