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has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in. First the olive flavor dissapear even before it becomes fry

by ousta 11y ago

has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in. First the olive flavor dissapear even before it becomes frying temperature, second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. I don't care the study it is quite obvious that Olive OIl breaks down much before Sunflower oil and as such produce nocive substances faster than Sunflower even if this guy prowed that sunflower oil was more nocive (which i don't doubt) The best oil ever for frying is coconut oil. it is heat resistant like no other oil and the cell do not breakdown as easily than olive oil plus this taste good. frying or deep frying with olive oil is a no go. if one had to fry something with an oil similar to olive but much more resistant then one should pick Avocado OIl which is truly a marvel of an oil. Also what is not written there is that olive oil is not light resistant and one should not buy transparent bottled olive oil because there are chances this oil is already damaged by sunlight and lost lot of its benefits. ghee is also a safe alternative and much higher resistance than butter

Oletros 11y ago
> has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in What the heck? > First the olive flavor dissapear even before it becomes frying temperature, All the people I know must be doing something wrong because that doesn't happen > second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. All the people I know must be doing something wrong because that doesn't happen Or perhaps they are not doing anything wrong and this is just nonsense
- Marazan 11y ago
  Whilst I think the Grandfather post is going over the top they are broadly correct. Olive Oil is not a good oil to fry with.
- RobertoG 11y ago
  "All the people I know must be doing something wrong because that doesn't happen" I'm so perplexed like you. It seems that all the Mediterranean cultures have been doing something wrong for some centuries. Maybe the problem is in an obsession with frying.
- noxToken 11y ago
  My guess is deep frying with extra virgin. The smoke point is too low to effectively deep fry anything with extra virgin olive oil. There are other variants, however, that have a much higher smoke point with which you can deep fry.
richthegeek 11y ago
I emailed the author about the smoke point issue, his response as follows: > I agree - some extra virgin olive oils do have a smoke point as low as that, but certainly not all of them. The smoke point is not the major focus of the issue - we're investigating the oxidation of polyunsaturates (and, to a lesser extent, monounsaturates), which generate toxic lipid oxidation products when subjected to standard frying episodes.
- qznc 11y ago
  Ok, but the title says "Which oils are best to cook with?", which suggest a much broader article.
  - richthegeek 11y ago
    The subject of the research was quite narrow. The BBC article expanded it into something much more broad, as always seems to happen. I agree, though, that it seems irresponsible for Prof Grootveld to ignore the issues of smoking/burning your cooking medium.
  - fnordfnordfnord 11y ago
    I'd suspect that the author had to compromise on the title, I'm not even sure they have any ability to influence the title.
GordonS 11y ago
> The best oil ever for frying is coconut oil The article does also say: "His research also suggests that when it comes to cooking, frying in saturate-rich animal fats or butter may be preferable to frying in sunflower or corn oil." I do agree about losing the taste of olive oil when frying, but I've only ever noticed this with extra-virgin olive oil.
benihana 11y ago
>First the olive flavor dissapear even before it becomes frying temperature, second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil It sounds like you're frying with extra virgin olive oil, which is better used as a dressing and not cooked with. Regular olive oil is what you fry with.
- ousta 11y ago
  you are right i was talking about extra virgin oil. being mediterranean myself I only got to know about regular olive oil when i was overseas and it just tasted like crap. cooked or raw. but i agree you can fry with this. I just don't see the point of using this.
- bluedino 11y ago
  Which the article mentions: >> When it comes to cooking it doesn't seem to matter whether the olive oil is "extra virgin" or not. It's pretty obvious the people doing the article or the people who are doing the experiments have never actually cooked.
  - maxerickson 11y ago
    The research isn't about the culinary desirability of cooking with the various oils, it is about the amounts of some unhealthy compounds that are generated. That statement is made in that context, not in the context of whether extra virgin olive oil is desirable in a culinary sense.
Kurtz79 11y ago
"Frying" does not necessarily mean "Deep Frying". Olive oil is absolutely fine when stir frying at medium/low temperatures, it is the basis of Mediterranean cuisine (Spanish, Greek, Italian...) that is not exactly known for its rancid taste. In the case of "Deep" frying, then you are absolutely right, and I would say that in this case seed (Sunflower, Peanut) oil is used for this purpose even in heavy Olive Oil consumer countries.
- Oletros 11y ago
  Yap, usually sunflower oil here in Spain
  - Johnny_Brahms 11y ago
    Never rapeseed though. Wasn't there a huge scandal (with lots of deaths) in the eighties about rapeseed oil, that turned out to be something else?
    - Oletros 11y ago
      Yes, in 1981. 1100 deaths because of ingestion of rapeseed oil not suitable for human consumption.
      - skj 11y ago
        http://www.theguardian.com/education/2001/aug/25/research.highereducation http://www.theguardian.com/education/2001/aug/25/research.hi... apparently not, according to this guy.
deleted 11y ago
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lottin 11y ago
I've been frying with olive oil all my life and I haven't got a clue what you're talking about.
bluedino 11y ago
My favorite frying oil is peanut oil. Not even mentioned in the article although it's very common in restaurants.
- kseistrup 11y ago
  Mine too.
splatcollision 11y ago
> The best oil ever for frying is coconut oil. Came here to post this. Olive oil is only for salads or dipping bread, or low-temp cooking like sauteeing veggies, even then butter is better. For deep frying potatoes, coconut oil is totally superior to anything...

by ousta 11y ago

Oletros 11y ago

> has he already tried frying with olive oil? this is literally one of the shittiest oils to fry in What the heck? > First the olive flavor dissapear even before it becomes frying temperature, All the people I know must be doing something wrong because that doesn't happen > second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil. All the people I know must be doing something wrong because that doesn't happen Or perhaps they are not doing anything wrong and this is just nonsense

Marazan 11y ago
Whilst I think the Grandfather post is going over the top they are broadly correct. Olive Oil is not a good oil to fry with.
RobertoG 11y ago
"All the people I know must be doing something wrong because that doesn't happen" I'm so perplexed like you. It seems that all the Mediterranean cultures have been doing something wrong for some centuries. Maybe the problem is in an obsession with frying.
noxToken 11y ago
My guess is deep frying with extra virgin. The smoke point is too low to effectively deep fry anything with extra virgin olive oil. There are other variants, however, that have a much higher smoke point with which you can deep fry.

richthegeek 11y ago

I emailed the author about the smoke point issue, his response as follows: > I agree - some extra virgin olive oils do have a smoke point as low as that, but certainly not all of them. The smoke point is not the major focus of the issue - we're investigating the oxidation of polyunsaturates (and, to a lesser extent, monounsaturates), which generate toxic lipid oxidation products when subjected to standard frying episodes.

qznc 11y ago
Ok, but the title says "Which oils are best to cook with?", which suggest a much broader article.
- richthegeek 11y ago
  The subject of the research was quite narrow. The BBC article expanded it into something much more broad, as always seems to happen. I agree, though, that it seems irresponsible for Prof Grootveld to ignore the issues of smoking/burning your cooking medium.
- fnordfnordfnord 11y ago
  I'd suspect that the author had to compromise on the title, I'm not even sure they have any ability to influence the title.

GordonS 11y ago

> The best oil ever for frying is coconut oil The article does also say: "His research also suggests that when it comes to cooking, frying in saturate-rich animal fats or butter may be preferable to frying in sunflower or corn oil." I do agree about losing the taste of olive oil when frying, but I've only ever noticed this with extra-virgin olive oil.

benihana 11y ago

>First the olive flavor dissapear even before it becomes frying temperature, second it is being replaced by a rancid taste that is totally awful due to the low heat resistance of olive oil It sounds like you're frying with extra virgin olive oil, which is better used as a dressing and not cooked with. Regular olive oil is what you fry with.

ousta 11y ago
you are right i was talking about extra virgin oil. being mediterranean myself I only got to know about regular olive oil when i was overseas and it just tasted like crap. cooked or raw. but i agree you can fry with this. I just don't see the point of using this.
bluedino 11y ago
Which the article mentions: >> When it comes to cooking it doesn't seem to matter whether the olive oil is "extra virgin" or not. It's pretty obvious the people doing the article or the people who are doing the experiments have never actually cooked.
- maxerickson 11y ago
  The research isn't about the culinary desirability of cooking with the various oils, it is about the amounts of some unhealthy compounds that are generated. That statement is made in that context, not in the context of whether extra virgin olive oil is desirable in a culinary sense.

Kurtz79 11y ago

"Frying" does not necessarily mean "Deep Frying". Olive oil is absolutely fine when stir frying at medium/low temperatures, it is the basis of Mediterranean cuisine (Spanish, Greek, Italian...) that is not exactly known for its rancid taste. In the case of "Deep" frying, then you are absolutely right, and I would say that in this case seed (Sunflower, Peanut) oil is used for this purpose even in heavy Olive Oil consumer countries.

Oletros 11y ago
Yap, usually sunflower oil here in Spain
- Johnny_Brahms 11y ago
  Never rapeseed though. Wasn't there a huge scandal (with lots of deaths) in the eighties about rapeseed oil, that turned out to be something else?
  - Oletros 11y ago
    Yes, in 1981. 1100 deaths because of ingestion of rapeseed oil not suitable for human consumption.
    - skj 11y ago
      http://www.theguardian.com/education/2001/aug/25/research.highereducation http://www.theguardian.com/education/2001/aug/25/research.hi... apparently not, according to this guy.

deleted 11y ago

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lottin 11y ago

I've been frying with olive oil all my life and I haven't got a clue what you're talking about.

bluedino 11y ago

My favorite frying oil is peanut oil. Not even mentioned in the article although it's very common in restaurants.

kseistrup 11y ago
Mine too.

splatcollision 11y ago

> The best oil ever for frying is coconut oil. Came here to post this. Olive oil is only for salads or dipping bread, or low-temp cooking like sauteeing veggies, even then butter is better. For deep frying potatoes, coconut oil is totally superior to anything...