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Thread: Olive oil page

  1. #1
    driftwood's Avatar
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    Olive oil

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    Does cooking olive oil make it go bad/change composition?
    I make a mean ol chicken curry using lots of olive oil but am wondering if the nature of it's benefits gets lost through the cooking process?

  2. #2
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    you're fine as long as you're using regular olive oil as opposed to EVOO. Heating EVOO is not the best idea, but slowly heating regular olive oil should be fine.
    --Trish (Bork)
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    Nice. I use extra v olive pil but I do get it pretty hot!

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    Have you considered using coconut oil for making your curry instead?

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    Actually, you can use EVOO for cooking as well. The magic number is the smoke point: once your oil is smoking, it's messed up.

    Just as you can do low temp cooking in butter (SP 250-300F), you can do some sauteeing and even frying in EVOO (SP 375F). For higher temperature cooking, such as frying or deep frying, I usually look for a light or extra light olive oil (460F) just to be safe. Unrefined coconut oil falls into the category of cooking with butter or EVOO (350F), but refined can handle higher temps (450F). Ghee is an outstanding all-purpose cooking fat (485F), and beef tallow (420F) stands up better for frying than even lard (370F), although lard should be fine for most frying.

    Deep frying is usually done at ~375F, which is why EVOO is borderline for that purpose. Some people fry at ~350F, so in that case EVOO would be fine. It's important to either have a fat thermometer, or to simply keep an eye (and nose) monitoring the oil for smoking.
    Last edited by Finnegans Wake; 12-22-2011 at 06:49 AM.

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    umm no, coconut oil would change the flavor of the curry



    See how the oil collects once the curry is cook, classic and yummy.. but yeah it has to go through the process. Usually the oil is used to brown onions then sautee the meat to brown so I don't know really if the olive oil reaches smoke point. But I have always used it cook.

  7. #7
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    The smoke point of extra virgin coconut oil is lower than extra virgin olive oil.

    Cooking Oil Smoke Points

    Smoke point - Wikipedia, the free encyclopedia

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    If you're using EVOO to brown onions and browning meat, you should be just fine.

    You might try CO as a cooking fat for curry just to experiment with the flavor profile though.

  9. #9
    impala454's Avatar
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    I don't see any reason to use EVOO for even borderlined high temp cooking. It's more expensive and just not worth the risk IMHO. Stick with regular olive oil. If you're hell bent on using EVOO and unsure of the temps you're getting to, grab an infrared thermometer (~$30). It is one of my most often used kitchen tools!
    -Chuck

  10. #10
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    sweet, thanks folks!

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