Haggis said:Extra virgin olive oil on hot cross buns...delicious.
Pshawwwwww.....
Haggis said:Extra virgin olive oil on hot cross buns...delicious.
I agree. Good EVOO does not have to be expensive. Yes it can be, but price does not always equal quality. Currently my favorite EVOO is Santini from Trader Joes. A bottle costs 3 bucks and change. I love the stuff and am tempted to just take shots of it sometimesHaggis said:Some authors of cookbooks say 'buy a fairly expensive ev-oo especially for finishing dishes etc etc' I say rubbish to that.
Although that temperature range may be below the smoke point for ev-oo the actual flavour compounds in ev-oo are quite volatile and I believe (going off the top of my head here) it begins to lose its defining flavour around the quite low temperatures of 50-60'C. Hence the reason it features so prominently in salad dressings and as a finish to a dish.Deep frying with EVOO is fine if you don't mind spending the money. The temp of oil for deep frying is generally around 350-375 which is below the smoke point of EVOO.
Lots of people, including Mario Batalli, use EVOO to deep fry.