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Old 04-10-2008, 08:56 PM   #11
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I thought it was the other way around MXKaren. I thought the oil moderated the butter

GB, I often talk on the phone while deep frying. Sometimes I even chew gum
Whoops, gotta leave. Lots of smoke coming from the kitchen

Give us this day our daily bacon.
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Old 04-10-2008, 09:00 PM   #12
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Pacanis, you're probably right. All I know is that it tastes good. Very good for frying fresh fish with some sliced garlic cloves, too.

Saludos, Karen
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Old 04-11-2008, 09:40 AM   #13
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I know what to do now, thanks everyone.
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Old 04-11-2008, 10:31 AM   #14
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I have deep-fried potato chips and they come out with this beautiful tinge of green to them. I only did that once - I really don't want to waste my good stuff but I had about 5 big cans of it so I didn't feel so bad!

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Old 04-11-2008, 11:58 AM   #15
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"EVOO" varies greatly as a product there are many grades and qualities of olive oil with different best uses. The lovely thick green stuff (preferably unfiltered) is really not for cooking and is a flavoring oil best applied after cooking. But your standard "Extra Virgin Olive Oil" is a processed oil that is fine cooking/saute and light frying oil.... It does not perform great for hight temp deeper frying as stated

Thing is

"Extra Virgin" has no meaning in the US Olive oil - Wikipedia, the free encyclopedia

almost all olive oil sold in the US is labled "extra virgin" now.... except the "light" which is a total scam (not even 100% Olive oil). You have to look closer at the oil itself as the terminolgy is meaningless (not so in europe)

Olive oil is usually the default oil for me. I use it pretty much in everything I cook.For efficiency I usually keep a medium large bottle of middling (ie Trader Joes) quality on hand but my in my Italian-American home growing up there was always a large can of the cheaper stuff for frying and cooking and a bottle of premo juice for dipping and salads

I have been playing around with canola oil for frying and stuff lately so far I like it.
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Old 04-11-2008, 12:22 PM   #16
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I only ever use evoo for cooking or eating as a dressing, but for deep fat frying I use Re-cycled evoo/meat fats (that which comes off after you finished cooking).

the deep fat fryer never needs an oil change only a filtering for bits that may come off during cooking, I just add the fats/oils that come off meats that get cooked.

so really it`s probably a 50/50 mix of evoo and Dripping/lard.
Katherine Snow. xx
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Old 04-17-2008, 09:56 AM   #17
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Actually, while most "store brand" olive oils are meaningless in terms of "extra virgin cold press", anything that is truly imported from places is usually a safe bet. I love spanish EVOO, but before I buy anything I make sure it has the Controlled Product label (um...I totally forgot what this is called from Spain...AOC maybe?). Then I know it's authentic and real :-)

Also, I don't really fry in olive oil because I'm not a huge fan of the taste of cooked/fried EVOO. Although if I'm sweating some onions or a sofritto for a sauce, or browning some bread rounds for an appetizer, I'll use it because I'm not interested in high heat.

Finally (and off topic), olive oil is a strange product. You might find one $5/bottle brand that's awesome and a $20/bottle brand that's weak and thin. The best part is: you should experiment with the best ones :-)
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Old 04-17-2008, 10:25 AM   #18
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one can fry in evoo by keeping the temperature below 350*F. or mixing the oil with another such as peanut or canola. One can also use virgin or pure olive oil which are more refined and have higher smoke points.
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Old 04-17-2008, 12:09 PM   #19
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I'll probably get shot for posting this, I use Pomace from GFS in the pan. Most times I can't see using the good stuff for frying.

And lots of that EVO, PLEASE! EVOO ranges from light tasting to Heavy and overpowering. Unless there is a descriptor such as light flavored or medium tasting attached to EVOO, stating EVOO raises more questions than answers.

I remember a time when OO was something not in the American conscious. As time went on I watch OOs become a subject of great debate, discussions something akin to the virtues of impressionist artists or Ford vs Chevy.

Far as cooking/frying with OO, I've seen numerous different figures with temperatures where degradation of the oil begins. Some charts list some OO as starting to turn in the upper 200 degree range. The only real consistency between the charts is that the 'cleaner' the OO the lower the smoke point.

And so it goes.
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Old 04-21-2008, 04:06 PM   #20
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I think people over-worry about frying with olive oil. Here in Spain, they use it for deep frying all the time-- they use almost nothing else. And I don't know anybody who keep close track of oil temperature. My Spanish mother in law fries way too often and always uses olive oil... and I've never seen her with an oil thermometer or with a problem while frying.

Olive oil is wonderful and healthy. I say go for it. I almost never fry (or deep fry), but when I do I use EVOO.

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