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.
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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
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