Never, never, never, never, never use extra-virgin olive oil for general frying! The cooking destroys all of those suble flavors for which one spends the extra bucks on the extra-virgin oil in the first place! Bad cookbook author! No biscotti!
Okay, well, not that I have that out of my system...
I have a pretty good collection of veggie-vore recipes; might I recommend you consider as your next experiment a French picnic tart? Tastes good hot, tastes good room temp, tastes good cold, warms up well for leftovers, and has a lot of options for filling up.
I know, right? I think she's trying to promote its flavor qualities, but this is what butter, sesame oil and canola oil are good at. There's actually a recipe that instructs to heat the olive oil until it smokes - ewww. (Happily, not that much in the book is actually fried, and she does call for butter sometimes, but I'm surprised other oils just aren't in the ingredient lists.)
I don't know. I'm not exactly on a low-carb diet, but I feel distinctly uninterested in lots of grain- and bread-based things at dinner these days. I've been eating a lot of roasted vegetables and sauteed meat. Is it very bready?
I do use decent olive oil for everything, but then I also buy it in large jugs at costco. I just don't like the flavor of canola oil...
That said, I also don't do much actual frying and try to keep it from smoking. And I'd rather use a little olive oil than pam to keep stuff from sticking.
If there's a reason that's a bad idea, instead of just being a "waste of good olive oil" I'd love to hear it and might even change my behavior as a result. Otherwise, I'll keep doing like I have been.
There's "good olive oil" and then there's "extra-virgin olive oil". I think somehow we have an association between "extra-virgin" and "better quality" in this country, which is actually meaningless. (Jungian, much?) Extra-virgin is just jargon that means it's from the first pressing and has the greatest proportion of miscellaneous olive cruft in it. It has a low smoke point, the olive stuff burns easily, and it makes everything taste a bit like raw olives, which is sometimes what you want and sometimes not.
I have a big bottle of good-quality, second-or-third-press oil. It's yellow, not greenish. I guess that makes it moderately slutty olive oil.
Exta-virgin tastes different as you go from region to region, and even from grove to grove, and that full flavor is what you want when you use it. The standard, almost-clearolive oil is the general-pupose, does-anything oil (which, I suppose does make it, as you say, "semi slutty")
It has a tart bottom crust, so it's somewhatg bready. The rest of it is oniuns, cheese and potatoes.
Grapeseed oil has a nice high smoke point, as does safflower. But if you want flavor, peanut oil in combination wth butter is a good comination. And sesame oil is a good finishing oil: I often add a drizzle to sauteed kale just before pulling it out of the pan.
Okay, well, not that I have that out of my system...
I have a pretty good collection of veggie-vore recipes; might I recommend you consider as your next experiment a French picnic tart? Tastes good hot, tastes good room temp, tastes good cold, warms up well for leftovers, and has a lot of options for filling up.
Reply
I don't know. I'm not exactly on a low-carb diet, but I feel distinctly uninterested in lots of grain- and bread-based things at dinner these days. I've been eating a lot of roasted vegetables and sauteed meat. Is it very bready?
Reply
That said, I also don't do much actual frying and try to keep it from smoking. And I'd rather use a little olive oil than pam to keep stuff from sticking.
If there's a reason that's a bad idea, instead of just being a "waste of good olive oil" I'd love to hear it and might even change my behavior as a result. Otherwise, I'll keep doing like I have been.
Reply
There's "good olive oil" and then there's "extra-virgin olive oil". I think somehow we have an association between "extra-virgin" and "better quality" in this country, which is actually meaningless. (Jungian, much?) Extra-virgin is just jargon that means it's from the first pressing and has the greatest proportion of miscellaneous olive cruft in it. It has a low smoke point, the olive stuff burns easily, and it makes everything taste a bit like raw olives, which is sometimes what you want and sometimes not.
I have a big bottle of good-quality, second-or-third-press oil. It's yellow, not greenish. I guess that makes it moderately slutty olive oil.
Reply
Reply
Grapeseed oil has a nice high smoke point, as does safflower. But if you want flavor, peanut oil in combination wth butter is a good comination. And sesame oil is a good finishing oil: I often add a drizzle to sauteed kale just before pulling it out of the pan.
Reply
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