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Old 08-03-2005, 08:24 PM   #1
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Cooking w/olive oil

I'm new to cooking, and recently, I've seen several recipes that use extra-virgin olive oil(for example), and usually right after that is the phrase 'a turn of the pan' or '2 turns of the pan'. can anyone explain what that means?

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Old 08-03-2005, 08:31 PM   #2
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Welcome to the site!

Take the bottle and pour the olive oil around the perimeter of the pan. If it says 2 turns around the pan then do it twice. Or you could estimate about 1 tablespoon per "turn around the pan". Sounds like the recipes you are looking at are from Rachel Ray. She likes to use terms like that.
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Old 08-03-2005, 08:35 PM   #3
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thanks

cool. thanks for your help! and, yeah, you're right about Rachael Ray!
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Old 08-03-2005, 08:42 PM   #4
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My pleasure
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Old 08-04-2005, 06:11 AM   #5
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Hi, and welcome to the site!


Just a note here about extra virgin olive oil; there's absolutely no need to use the EV for cooking; it's more expensive, and regular olive oil will do just fine. Save your good EVOO for dressing salads and as a 'drizzle' on finished foods! RR uses EVOO 'cause it's paid for by FoodTV!
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Old 08-04-2005, 08:47 AM   #6
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Quote:
Originally Posted by marmalady
Hi, and welcome to the site!


Just a note here about extra virgin olive oil; there's absolutely no need to use the EV for cooking; it's more expensive, and regular olive oil will do just fine. Save your good EVOO for dressing salads and as a 'drizzle' on finished foods! RR uses EVOO 'cause it's paid for by FoodTV!

Ditto...


Plus "EVOO" has a lower smoke point than regular olive oil does, so you can't get it as hot as OO without it beginning to burn.
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Old 08-05-2005, 03:20 PM   #7
 
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Yes! "Smoke point" -- the temp at which the oil starts to smoke and burn.

EVOO is a fairly low smoke point, as is butter. You can raise these by adding canola. Then you get the flavors of the EVOO or butter and the higher temps of the canola.

There should be a whole forum section on oils and cooking!
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Old 08-19-2005, 01:41 PM   #8
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While you all are right about extra virgin vs. other olive and vegetable oils, if I'm going to use olive oil, I use only extra virgin. I like the fruitiness of the EVOO. If there is a situation where the heat is going to be intense, I use peanut or canola.

I buy large wuantities of EVOO at Costco for cheap and use that for most stuff (it'still pretty good). I keep a smaller bottle of better EVOO for use as a drizzle/flavor component.
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Old 08-19-2005, 02:04 PM   #9
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Quote:
Originally Posted by Andy M.
While you all are right about extra virgin vs. other olive and vegetable oils, if I'm going to use olive oil, I use only extra virgin. I like the fruitiness of the EVOO. If there is a situation where the heat is going to be intense, I use peanut or canola.
I do the exact same thing Andy. Great minds think alike
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Old 08-19-2005, 02:38 PM   #10
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I use EVOO pretty much exclusively, too. I just like it's taste so much better. If I want neutral I'll use canola and if I need a higher smoke point, I'll use peanut oil or add some canola to my EVOO.

GB and Andy ... thought of you guys a few hours ago: http://www.discusscooking.com/forums...573#post156573
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