"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-29-2017, 07:37 PM   #1
Assistant Cook
 
Join Date: Aug 2017
Location: new york
Posts: 2
Olive oil for frying?

Does anyone use olive oil for frying?

__________________

__________________
darcy_cooks is offline   Reply With Quote
Old 08-29-2017, 07:56 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,777
Do you mean deep frying? I wouldn't, although I don't deep fry. It's too expensive for that. I use butter and/or less expensive evoo or canola oil for sautéing.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-30-2017, 12:47 AM   #3
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,066
I don't use EVOO for frying or sauteing. I do occasionally use a lower grade olive oil, though.
__________________
Steve Kroll is offline   Reply With Quote
Old 08-30-2017, 01:28 AM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,877
Darcy, with your question everything depends on what you are calling frying, what you are cooking and for how long. I like the flavor combo of olive oil and butter for a shallow fry saute' of fish or boneless chicken for example, but something that takes longer to cook needs an oil with a higher smoke point than olive oil such as peanut or vegetable oil.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-30-2017, 06:17 AM   #5
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,324
So long you dont use extra virgin olive oil, then normal pan frying is oki.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 08-30-2017, 06:30 AM   #6
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 541
I ALWAYS use olive oil for frying - and sunflower oil and butter. but nothing else. I live in Italy, and I was in Milan one day and went past a delicatessen shop to die for. I bought lots of stuff, included some deep fried items (prawns, calamari, zucchini flowers, and the like. The owner told me that he always used olive oil and sunflower oil (50% + 50%), and it's excellent. I've fried a lot of what I do fry that way. For shallow frying I use either 100% olive oil or 50% olive oil + 50% butter, or 25% EVOO and 75% butter. If I use 100% butter, it has to be at a moderate heat or it burns. All my friends love my deep fried zucchini flowers and the curry deep fried cauliflower that I do. As the expense, I find it's worth it every time because I get very good results, thanks to that man in Milan!

di reston


Enough is never as good as a feast Oscar Wilde
__________________
di reston is offline   Reply With Quote
Old 08-30-2017, 10:15 AM   #7
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 5,850
I sauté with light tasting olive oil, which has a higher smoking point than extra virgin olive oil. Extra virgin olive oil I use for drizzling, dipping, and making vinaigrettes. If I am creating something extra special, I use Amoretti organic extra virgin finishing olive oil infused with the natural flavor & aroma of kalamata olives.

__________________
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is online now   Reply With Quote
Old 08-30-2017, 12:12 PM   #8
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 3,255
Mario Batali always deep fried in EVOO. Nice to be able to do that. Price I mean.
__________________
Roll_Bones is offline   Reply With Quote
Old 08-30-2017, 01:17 PM   #9
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,423
I use plain, filtered olive oil (not EVOO) for most frying. It's not that expensive, it's easy to find, and has good cooking qualities.

That said, I still prefer Crisco shortening for fried chicken. I did 4 panko breaded thighs in Crisco for dinner last night... soooooo good!
__________________
Rick
RPCookin is online now   Reply With Quote
Old 09-01-2017, 05:14 PM   #10
Assistant Cook
 
EveDonna's Avatar
 
Join Date: Sep 2017
Location: New York
Posts: 4
For deep frying, I go with a veg. oil. For light frying, pasta, meat I would use olive oil.
__________________

__________________
EveDonna is offline   Reply With Quote
Reply

Tags
oil, olive oil

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.