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Old 03-30-2009, 10:15 AM   #11
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Rachel Ray sells a line of Olive Oil, of course she's going to use it 99% of the time. She's a marketing machine right now.

I see the suggestion of just using canola oil very limited. There are so many good choices out there, grape seed and peanut oils are also wonderful cooking tools. And when you are using butter, adding a little olive oil will stabilize the butter and keep it from browning.
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Old 03-30-2009, 10:29 AM   #12
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Mario Batali. a chef who definitely knows his way around a kitchen, advocated using EVOO for everything, including deep frying. So I guess it's possible but costly.
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Old 03-30-2009, 10:30 AM   #13
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Originally Posted by themonkeytree View Post
The only person I know that uses evoo all the time is rachel ray.
Mario Battali uses EVOO for everything (including deep frying) as well. I exclusively use it too, except when I need a neutral tasting oil. I found an excellent EVOO at Trader Joes that I pay about $4 for so I have no problem using it in applications where the subtle flavors will be lost with cooking. If I were paying $30 a bottle then it would be a different story, but since I am not then I see no reason not to use it.
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Old 03-30-2009, 11:08 AM   #14
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I am lucky enough to have a supply of evoo from a person who owns some trees in Sicily. I use it for everything! Unless I'm deep frying...it's the only thing I use. I even fried some potato chips in it one time and they were divine! LOL I won't waste it like that again though...I just wanted to see how they would turn out. The olive oil turned this beautiful color of green after

If I had to pay a big price for it, however, I would not use it so freely.
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Old 03-30-2009, 11:41 AM   #15
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Quote:
Originally Posted by themonkeytree View Post
The only person I know that uses evoo all the time is rachel ray. .

I use it all the time! Except when i need a more neutral flavor or a higher smoke point -- then I use canola oil. When I stir fry I use peanut oil.

There's no reason you can't use it for pretty much "everything."
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Old 03-30-2009, 07:12 PM   #16
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However, it's best reserved for salads and post-cooking drizzling, not for the actual cooking process, as some of its flavor (and cost to you) is lost.
I never buy EVOO at regular prices. I only buy it when it is on sale, so I don't worry about cost, only flavour.
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Old 03-31-2009, 05:48 PM   #17
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Originally Posted by themonkeytree View Post
The only person I know that uses evoo all the time is rachel ray. Of course she is not paying for it, so she does not care how much it cost. As for what oil you should be using, like everyone else has already said just use olive oil, or canolia oil. EVOO is a great finishing oil and also great for salads and other things where you want the taste of the EVOO to come out. I think you only need two kinds of oils to do most of your cooking. Get canolia oil for general cooking. It is not only a netural flavor oil, but it has a high smoke point, which means it can get to pretty high temperatures before it starts to smoke. Then have a bottle of EVOO for salads, finishing, and other stuff. I hope that helped.
Of course Rachel Ray uses a ton of EVOO. She kind of coined the term. She has her own brand of olive oil, what else "EVOO"

I buy big jugs of virgin olive oil at Sam's Club for everyday cooking and then buy smaller quantities of the really good stuff for salads, etc.
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Old 03-31-2009, 05:54 PM   #18
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Quote:
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I buy big jugs of virgin olive oil at Sam's Club for everyday cooking and then buy smaller quantities of the really good stuff for salads, etc.
I do the same
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Old 03-31-2009, 09:58 PM   #19
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My favorite comes from a local guy whose family has a farm in Crete. He sells it at local shops, but my favorite place to buy it is at the farmer's market. I will buy maybe only 1 bottle a year (it's expensive), and will get some fresh tomatoes and onions along with some good crusty bread. Then when I get home, I have a wonderful breakfast (I get to the market at 7:30 am) of sliced tomatoes, onions, drenched with the oil and sopped up with the bread. I NEVER heat this oil. I'll use other stuff from the grocery store to cook with.
I've often said to him that one should serve it in a communion cup with a piece of bread... yep, a religious experience of sorts!
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