Tuesday, February 9, 2010

Why Olive oil is bad for Stir fry

http://www.apronmadness.com/

Olive oil is not good for high heat cooking.

This was gotten from Yahoo but I thought it was really interesting to add here for future reference.

"We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.
Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.

The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance. Here is a quick guide for the next time you reach for your favorite oil.
Note that the above table represents oils that are refined. Most oils we buy are refined. Refined oils tend to have much higher smoke points than their unrefined counterparts. They also differ in nutrition and flavor. Unrefined oils are more nutritious (some of oils’ nutrients are removed during the refining process) and they tend to be much richer in flavor. For instance, unrefined peanut oil will smell and taste just like peanuts, while refined peanut oil will have a lighter smell and taste. "

2 comments:

  1. It's inccorrect to say that extra virgin olive oil - which is unrefined - has a low smoke point and is not good for stir-fry and frying. You can fry foods with EVOO. High-quality EVOO has a higher smoke point. It's low in free fatty acids. The lower the acidity, the higher the smoke point. To quote Australian olive oil expert Richard Gawel, "Pay more for a well made extra virgin olive oil with a lower acidity and it'll reward you with significantly more degrees of heating potential." What's more, unrefined oils are much more healthy than refined oils.

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  2. Oh... I still use quality Olive oil as rubs on roasts & steaks & sear them... (I also cook scrambled eggs in evoo)
    But I never pan fry in deep olive oil on High heat. I LOVE good olive oils! There is a place in Downtown Denver that sells High quality Olive oils & Balsamics. It's called EVOO.
    They have awesome Mixed flavored oils & balsamics as well!!!

    One moe tip... Crush some Garlic cloves & drop in bottle of EVOO & let sit. Great Garlic EVOO!!!!

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