Quote from: captain spaulding on July 05, 2014, 05:30:30 AMI never use Olive Oil to cook as it has a low smoke point and I have read if you bring any oil to its smoke point it is bad for your health. Not sure if this is 100% true though.If you plan to deep fry then there are better oils. I rarely if ever deep fry so EV Olive Oil is my go to for most of my cooking. Good to hear you are looking at better health as every little bit helps.
I never use Olive Oil to cook as it has a low smoke point and I have read if you bring any oil to its smoke point it is bad for your health. Not sure if this is 100% true though.
I always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.
Quote from: bmot on July 05, 2014, 09:50:53 PMI always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.What they are referring to is the smoke point of the oil. If the oil reaches that point is becomes toxic.
Quote from: captain spaulding on July 05, 2014, 10:05:45 PMQuote from: bmot on July 05, 2014, 09:50:53 PMI always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.What they are referring to is the smoke point of the oil. If the oil reaches that point is becomes toxic. Never heard them say toxic, that's a first I heard in this thread But, could still very well be that it gets less ideal for taste reasons at lower temps, I'd think.
Quote from: bmot on July 05, 2014, 10:17:02 PMQuote from: captain spaulding on July 05, 2014, 10:05:45 PMQuote from: bmot on July 05, 2014, 09:50:53 PMI always hear tv-chefs say not to use Extra Vergine for cooking, as it gets bitter if you warm it, or something like that...Besides that, I mostly use whatever we have, but usually that's normal (non-extra vergine) olive oil.What they are referring to is the smoke point of the oil. If the oil reaches that point is becomes toxic. Never heard them say toxic, that's a first I heard in this thread But, could still very well be that it gets less ideal for taste reasons at lower temps, I'd think.Oils can get toxic at temperatures above 200°C (They form acryl-amides), thats why most oils are rated for 180°C.