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Cooking & Baking

bucolic_frolic

(48,281 posts)

2. Do your research

Reply to no_hypocrisy (Original post)

Mon Mar 6, 2023, 09:24 AM

Mar 2023

I attended a cancer lecture years ago. Only heat oils that can handle the heat. Olive oil of all types tends to oxidize under even moderate heat. Add EVOO at the end of stir frying. Never at the beginning. Or, when making pizza, add a little on the top of the cheese and then melt all together. Sesame and canola will fry far better and not get so dark (oxidized). Coconut oil is good for frying too. So is water, or add a little butter.

non-EVOO is not the way to go. It is extracted with chemicals. Do your research on that.

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Olive Oil versus Extra Virgin Olive Oil [View all] no_hypocrisy Mar 2023 OP

Non-EVOO is darker, thicker, and has a more obvious 'olive' kind of taste Hugh_Lebowski Mar 2023 #1

Do your research bucolic_frolic Mar 2023 #2

EVOO should be reserved for salad dressings, dipping and other uses that do not AndyS Mar 2023 #3

As an olive rancher.. Bobstandard Mar 2023 #4

If it's the expensive stuff chowmama Mar 2023 #5