With olive oil a quick to moderate medium heat should be the maximum,…
Just so you know, I am a nutritionist with a Masters Degree.
With all that knowledge you apparently don’t do your own cooking. Put your olive oil in a pan on high heat for several minutes then see what happens…
You’re ranting on about me saying don’t use it at all… I said don’t use it for high heat cooking. Maybe you’re the one who shouldn’t be listened to… You may be a nutritionist, but there’s a difference between a nutritionist and a good nutritionist so don’t assume throwing out the title will always bear weight.
Here is a good snippet from another source regarding proper temperatures to fry olive oil with;
or vegetables, 160?, and for other foods, 175?. The time will depend on the food, but in general food should not get stiff or hard.
As a consequence of the above, keeping in mind the terrible repercussions of saturated fats on health, and that the critical temperature of olive oil is 210?, olive oil is the grease that is most ideal, healthy, and nourishing for frying.
In order to fry correctly with this oil, a series of precautions should be taken:
a) Oil should be heated by moderate heat, and not over a strong flame.
b) Oil should never be allowed to smoke, as this means that the critical temperature has been reached and thus it is easy for undesirable by-products to be formed.
An easy way to check the temperature of the oil is to toss in a little piece of bread:
* If the bread goes to the bottom and doesn?t rise, the temperature is about 150?C, a temperature that is still low for proper frying.
* If the bread falls and rises slowly to the surface, the temperature is between 160? and 165?. This temperature is recommended for frying delicate foods (such as vegetables).
* If the bread falls and rises to the surface after a few seconds, the temperature is between 175? and 180?C. This temperature is recommendable for frying most foods.
* If the bread doesn?t sink and toasts, the temperature is high (between180?C and 185?C).
c) The oil should be strained immediately after using it in order to get rid of the food remains that it might contain, which might accelerate its degradation.
d) Olive oil may be used a maximum of 5 or 6 times for frying as long as all of these details have been seen to, although it is recommendable to use it fewer times.
Other nutritional considerations that should be kept in mind with respect to frying with olive oil:
a) Other nutritional considerations that should be kept in mind with respect to frying with olive oil:
b) Other nutritional considerations that should be kept in mind with respect to frying with olive oil:"
… 2004 Basil Olive Oil Products Ltd.
Your opinion on Canola oil being crap, maybe you assume it’s dangerous because it’s derived from rapeseed… keep in mind it’s erucic acid content is kept to 2% and while it’s large amount of polyunsaturated omega 3 fats will be burned away in cooking, it is good for HIGH heat cooking.[/quote]
Olive Oil smokes though at low heat because of the sediment in it. Its more or less unavoidable.