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Cooking with Olive Oil

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The Graduate
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2006/07/11 19:20:01 (permalink)

Cooking with Olive Oil

Did a quick search on this but didnt find too much.

I have seen tony B recommending not to cook with Extra virgin olive oil because its more sensative and is oxidised quicker and has a lower flash point (i think).

But what is the actual end result of heating olive oil too high or any oil?

The more i look into fat the more i realise i dont know much!

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    Euan
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    RE: Cooking with Olive Oil 2006/07/11 19:26:45 (permalink)
    mate im not expert so this may be wrong but from my knowledge it is best to cook with an oil which is high in mono saturates because the fat milecule is simple (mono meaning 1) so it's change is not as drastic as say cooking with poly saturates. Rough answer and im sure my terminology is wrong
    #2
    Yib
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    RE: Cooking with Olive Oil 2006/07/11 20:03:08 (permalink)
    Well the extra virgin olive oil is easily damaged.. and will smoke at an easily attainable temperature.. at that point it's basically useless and it's also something you don't want. At smoke point it basically creates toxic fumes and free radicals (really really bad).
    Of course, in general, a more refined oil will have a higher smoke point than an unrefined one. Olive oil has quite a low smoke point.. think around the 350 mark (probably even less). So you'd also need to use a lot more oil than something like just a teaspoon to properly fry an egg without letting the oil overheat/smoke. So it turns out to be a waste in that sense.
    I think it's best to keep your EV olive oil for things like dressings or whatnot, where you don't heat it and destroy it's beneficial properties.

    Coconut oil is good for cooking because of the type of fat it contains.. there have been some informative threads on this subject so far that contain some good links if I remember correctly.. you can have a search.
    Butter is another option to go for in this case because of the type of fat content.


     
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    #3
    Nigeepoo
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    RE: Cooking with Olive Oil 2006/07/12 01:34:45 (permalink)
    ORIGINAL: The Graduate
    I have seen tony B recommending not to cook with Extra virgin olive oil because its more sensative and is oxidised quicker and has a lower flash point (i think).

    But what is the actual end result of heating olive oil too high or any oil?
    EVOO contains a higher percentage of free fatty acids and these reduce the smoking temperature of the oil. Smoking is bad. Fatty acids are definitely oxidising when the oil is smoking.

    What sort of cooking did you have in mind? I use EVOO on my onions when I microwave them. The temperature only goes up to 100 degC (due to the water content) so it doesn't damage the oil.
    #4
    Rodger
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    RE: Cooking with Olive Oil 2006/07/12 09:35:56 (permalink)
    i used to cook with olive oil (not extra virgin though), now i use just a liitle knob of butter for things like eggs. I accidently bought salted but after seeing chefs on TV and my burning bootom of my eggs i've learned that unslated butter doesnt burn as quickly!

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    The Graduate
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    RE: Cooking with Olive Oil 2006/07/12 19:05:18 (permalink)

    ORIGINAL: Nigeepoo

    ORIGINAL: The Graduate
    I have seen tony B recommending not to cook with Extra virgin olive oil because its more sensative and is oxidised quicker and has a lower flash point (i think).

    But what is the actual end result of heating olive oil too high or any oil?
    EVOO contains a higher percentage of free fatty acids and these reduce the smoking temperature of the oil. Smoking is bad. Fatty acids are definitely oxidising when the oil is smoking.

    What sort of cooking did you have in mind? I use EVOO on my onions when I microwave them. The temperature only goes up to 100 degC (due to the water content) so it doesn't damage the oil.



    What is actually happening to oil at the point when it is smoking? and how is then in turn bad for us?

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    Nigeepoo
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    RE: Cooking with Olive Oil 2006/07/12 23:45:37 (permalink)
    ORIGINAL: The Graduate
    What is actually happening to oil at the point when it is smoking? and how is then in turn bad for us?
    Mostly oxidation (see http://www.cyberlipid.org/perox/oxid0002.htm#1 ) "Lipid hydroperoxides are non-radical intermediates derived from unsaturated fatty acids, phospholipids, glycolipids, cholesterol esters and cholesterol itself. Their formation occur in enzymatic or non-enzymatic reactions involving activated chemical species known as "reactive oxygen species" (ROS) which are responsible for toxic effects in the body via various tissue damages."

    I'm not sure if any other processes are occurring.
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    dannywooly
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    RE: Cooking with Olive Oil 2006/07/13 00:37:59 (permalink)
    So frying scrambled eggs in Extra Virgin OO is bad then even if you use a teaspoon?

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    Yib
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    RE: Cooking with Olive Oil 2006/07/13 03:01:37 (permalink)
    The smaller the amount of oil the worse it is. If you have more oil then it'll take longer for it to heat up to the smoking point... as I mentioned above.


     
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    Nigeepoo
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    RE: Cooking with Olive Oil 2006/07/13 15:04:53 (permalink)
    I don't think it makes any difference how little or how much oil you put in a frying pan. Eventually, if you keep heating it, it'll smoke.

    I personally find that a small knob of butter results in the least sticking when I fry whole eggs. I don't think that there's a problem scrambling eggs in a teaspoonful of EVOO if you don't overheat the oil.
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    dannywooly
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    RE: Cooking with Olive Oil 2006/07/13 15:06:40 (permalink)

    ORIGINAL: Nigeepoo

    I don't think it makes any difference how little or how much oil you put in a frying pan. Eventually, if you keep heating it, it'll smoke.

    I personally find that a small knob of butter results in the least sticking when I fry whole eggs. I don't think that there's a problem scrambling eggs in a teaspoonful of EVOO if you don't overheat the oil.


    I suppose i could you Flora only use EVOO because i assumed A) it was better than normal cheap oils and B) I thought i was consuming good fats! Looks like i was incorrect



    Never be afraid to try something new. Remember that a lone amateur built the Ark. A large group of professionals built the Titanic
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    Nigeepoo
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    RE: Cooking with Olive Oil 2006/07/13 15:47:00 (permalink)
    ORIGINAL: dannywooly
    I suppose i could you Flora only use EVOO...
    I'm sorry but I don't understand this.
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    dannywooly
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    RE: Cooking with Olive Oil 2006/07/13 15:48:56 (permalink)

    ORIGINAL: dannywooly


    I suppose i could use Flora only, i used EVOO because i assumed A) it was better than normal cheap oils and B) I thought i was consuming good fats! Looks like i was incorrect




    Soz mate!

    Never be afraid to try something new. Remember that a lone amateur built the Ark. A large group of professionals built the Titanic
    #13
    Nigeepoo
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    RE: Cooking with Olive Oil 2006/07/13 15:55:09 (permalink)
    I thought that's what you probably meant but I didn't like to guess. EVOO is fine if you don't overheat it. Did you see James' thread on the benefits of polyphenols in EVOO? I personally don't like Flora (too much omega-6).
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    dannywooly
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    RE: Cooking with Olive Oil 2006/07/13 16:16:30 (permalink)

    ORIGINAL: Nigeepoo

    I thought that's what you probably meant but I didn't like to guess. EVOO is fine if you don't overheat it. Did you see James' thread on the benefits of polyphenols in EVOO? I personally don't like Flora (too much omega-6).


    Maybe i'll just stick to my EVOO then, only use a small amount to oil the pan and if there is excess i'll tip it! So not much in my food anyway. I don't count it as EFA in my diet!

    Never be afraid to try something new. Remember that a lone amateur built the Ark. A large group of professionals built the Titanic
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    OoOGazOoO
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    RE: Cooking with Olive Oil 2006/07/13 16:18:51 (permalink)
    Nige.

    Just out of total curiousity and interest, if you know, which you more than likely do.

    Which is the best butter on the market at the moment in terms of Omega 3 content and overall quality.
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    Nigeepoo
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    RE: Cooking with Olive Oil 2006/07/13 18:01:15 (permalink)
    ORIGINAL: OoOGazOoO
    Nige.

    Just out of total curiousity and interest, if you know, which you more than likely do.

    Which is the best butter on the market at the moment in terms of Omega 3 content and overall quality.
    Anything from grass-fed cows. It should be bright yellow without having had any artificial colours added. I prefer Anchor, tho' some may find it too salty (2% added salt).
    #17
    OoOGazOoO
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    RE: Cooking with Olive Oil 2006/07/13 18:02:20 (permalink)
    Ah right thanks Nige.

    Just curious as im sure there are so many new products out since i last ate butter, which must be around 2/3 years ago.
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    Da Morf
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    RE: Cooking with Olive Oil 2006/07/14 15:44:03 (permalink)
    i found using either Light olive oil (more refined, less smoke) or groundnut/hazelnut oil works best for me, not sure what the qualities of nut oils are but they cook really well and shouldn't contain much sat fat.
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