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They use olive oil quite wrongly



If you're frying an egg or frying a pan, you may pour extra virgin olive oil into your pan by default. Olive oil is good for you! However, if cooking on the stove at high heat, use this healthy oil completely wrong.

10 things you did not know about olive oil

All kinds of oils have something called smoke point. The smoke point of an oil is the temperature at which it smokes. But there is more to it than just a few puffs of smoke. The smoke rising from your pan shows that your food is changing chemically and affecting its taste.

When oil is heated to its point of smoke, the compounds that contribute to its taste break down and alter the taste of the oil. And when it comes to extra virgin olive oil, warming to moderate temperatures can reduce the presence of the floral, fruity notes that you are looking for in good EVOO.

"We recommend that consumers save costly olive oil with complex aromas for finishing and cold purposes rather than cooking [in order] to maintain its flavor," said Joseph R. Profaci, executive director of the North American Olive Oil Association , told us by e-mail.

There are so many different types of olive oil, and if you cook with them, we recommend you to use refined or pure olive oils, which have less taste and taste, a slightly higher smoke point than extra virgin (over 400 degrees compared to EVOO 375, approximately). While frying food with extra virgin olive oil over medium heat is probably okay, you may not want to turn the knob on your stove all the way up, otherwise it will start to smoke.

As As you may be tempted to increase the temperature for reasons of time, do not overheat your olive oil. Try one of these simple 20-minute recipes instead.

UPDATE: This article was originally published on January 22nd and was updated on January 24th for the sake of clarity and with comments by Mr. Profaci.


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