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>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
by 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 agoyou 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 agoWhich 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 agoThe 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.