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Old 08-29-2017, 07:37 PM   #1
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Olive oil for frying?

Does anyone use olive oil for frying?


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Old 08-29-2017, 07:56 PM   #2
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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.

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Old 08-30-2017, 12:47 AM   #3
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I don't use EVOO for frying or sauteing. I do occasionally use a lower grade olive oil, though.
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Old 08-30-2017, 01:28 AM   #4
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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.
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Old 08-30-2017, 06:17 AM   #5
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So long you dont use extra virgin olive oil, then normal pan frying is oki.
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Old 08-30-2017, 06:30 AM   #6
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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!

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Old 08-30-2017, 10:15 AM   #7
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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.

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Old 08-30-2017, 12:12 PM   #8
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Mario Batali always deep fried in EVOO. Nice to be able to do that. Price I mean.
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Old 08-30-2017, 01:17 PM   #9
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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!
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Old 09-01-2017, 05:14 PM   #10
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For deep frying, I go with a veg. oil. For light frying, pasta, meat I would use olive oil.

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oil, olive oil

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