By heating olive oil to 190 ° C, you risk ruining food. They can become not only insipid, but also harmful.
Let me begin by saying that olive oil is wonderful in itself.
Very delicious.
Delicious - this does not mean that it should be eaten with spoons.
He has a nice color.
Olive oil is more useful for the heart than ordinary vegetable oil.
Organization Seven Countries Study (SCS) is engaged in the development of diets for people suffering from cardiovascular diseases. The results of the SCS research showed that the number of deaths decreased due to the intake of diseased fats contained in olive oil less detrimental to heart function.
Therefore, ignoring other oils, people began to cook everything in olive oil.
It is ideal for filling vinaigrette.
You can add olive oil to almost any dish, thus putting the final touch in its preparation.
Lemon pie becomes piquant with the addition of olive oil. The same flavor effect is more difficult to achieve with conventional sunflower oil.
In general, olive and sunflower oils are eternal rivals.
But the trick is that you should not use olive oil for cooking absolutely ALL dishes.
In comparison with other oils, the olive has a rather low smoke threshold - 160-190 ° C.
The smoke threshold is the temperature at which the oil starts to smoke, and then burns. It's crazy, is not it? This means that it is more suitable for sauces and dressings.
If the heated oil exceeds the smoke threshold, do not eat foods cooked on it.
Not only because they will be tasteless, but most importantly - harmful to your body. When the oil starts to smoke or reaches the threshold, its properties change. During oxidation, the oil loses antioxidants and in it carcinogenic free radicals are formed. Scary, right?
Therefore, take the rule not to fry in olive oil.
For the preparation of most foods, heat treatment is required. The essence of roasting meat is to give a piece of a specific color and caramelization, which can be done only at high temperature. If you try to fry the meat in olive oil, it will smoke earlier than the piece is fried. If you fry vegetables on the same oil, then at 220 ° C, it will light up, and the dish will turn out to be bitter and full of carcinogens.
Here are a few examples where olive oil should not be used:
1. When frying steak:
2. Or fish:
Evaluate the perfect golden crust! This fish was not cooked in olive oil.
3. Or pork:
It does not matter if you fry a pork chop or a tenderloin - here olive oil is not your assistant.
4. Or the lamb:
A drop of olive oil, added at the end of cooking, will give the dish a piquancy.
5. Or cutlets for burgers:
6. When frying chicken:
If you fry the chicken at 230 ° C, the crust turns out awesome-crispy! But not with olive oil!
7. Or vegetables:
You can fry vegetables with olive oil, but the temperature should not be above 200 ° C, otherwise the pieces will turn into bitter coals.
8. Any dish that is cooked in a cauldron:
Casans are designed for cooking at high temperatures. It's very fast, which means it's cool. But not so cool, if you use olive oil.
9. Or a conventional frying pan:
Quickly fry foods can only be at high temperature.
10. When preparing deep roast dishes:
Real jam! Do not prepare deep roasted dishes in olive oil.
11. French fries, for example:
Have you ever heard of French fries cooked in olive oil? Neither do we.
12. Fritters:
By the way, a fritter is a culinary product from roasted liquid dough with stuffing (fruits, vegetables, meat, seafood).
13. So which oil to use? Answer: oil with a high smoke threshold, for example, canola.
Canola - an excellent alternative to olive oil, especially when frying on high heat. Low content of saturated fatty acids helps reduce the risk of cardiovascular disease. Unlike olive oil, canola can be heated to 250 ° C, while its natural taste is preserved. The nut oil and seed oil also have a high smoke threshold, but you may not like their taste.