this post was submitted on 14 Sep 2023
14 points (100.0% liked)
Food and Cooking
6426 readers
1 users here now
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.
Subcommunity of Humanities.
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
How so?
It has a strong flavor and a low smoke point. For frying, you usually want a neutral flavor and high smoke point.
I think that's probably the distinction though; EVOO has a much stronger flavour than the more plain OO. The latter is totally ok for a saute, or sweating off veg for a sauce etc, or roasting but as you note with a lower smoke point not so great for say doing steaks, or stir-frying - and far too expensive for deep-frying!
Oh, if I was (shallow) frying with olive oil, it would be for the olive flavour. Smoke point hasn't really been an issue, you can still brown things just fine using olive oil below it's smoke point.
If you ever do need a hot temp oil use rice bran oil.