12 products that can not be cooked in olive oil
Having warmed up olive oil to 190ºС, you risk to spoil products. They can become not only tasteless, but also harmful.
Let me begin by saying that olive oil itself is wonderful.
Tasty – this does not mean that you need to eat it with spoons.
He has a nice color.
Olive oil is healthier for the heart than regular vegetable oil.
Organization of the Seven Countries Study (SCS) is engaged in the study of diets for people suffering from cardiovascular diseases. The results of the SCS studies have shown that the number of deaths has decreased due to the consumption of diseased fats contained in olive oil, which are less detrimental to the work of the heart.
Therefore, ignoring other oils, people began to cook everything in olive oil.
It is ideal for refueling the salad.
You can add olive oil to almost any dish, thereby adding the final touch to its preparation.
Lemon pie becomes spicy with the addition of olive oil. The same taste effect is more difficult to achieve with regular 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.
Compared to other oils, olive has a rather low smoke threshold – 160-190 ° C.
The smoke threshold is the temperature at which the oil begins to smoke and then burn. Go crazy, right? This means that it is more suitable for sauces and dressings.
If the heated oil exceeds the smoke threshold, do not eat food cooked on it.
Not only because they will be tasteless, but most importantly – harmful to your body. When the oil begins to smoke or reaches the threshold, its properties change. When oxidized, the oil loses antioxidants and carcinogenic free radicals are formed in it. Scary, right?
Therefore, make it a rule not to fry in olive oil.
For most foods, heat treatment is required. The essence of roasting meat is to give the piece a specific color and caramelization, which can be done only at high temperatures. If you try to fry meat in olive oil, it will smoke before the roast is fried. If you fry vegetables in the same oil, then at a temperature of 220 ° C, it will catch fire, and the dish will turn out to be bitter and full of carcinogens.
Here are some examples when you should not use olive oil:
1. When frying a steak:
2. Or fish:
Rate the perfect golden crust! This fish was obviously not cooked in olive oil.
3. Or pork:
It doesn’t matter if you fry pork chops or tenderloin – here olive oil is not your assistant.
4. Or lamb:
A drop of olive oil, added at the end of cooking, will add spice to the dish.
5. Or burgers for burgers:
6. When frying chicken:
If you fry a chicken at 230 ° C, the crust will turn out awesome crunchy! But not in olive oil!
7. Or vegetables:
It is possible to fry vegetables in olive oil, but the temperature must be no higher than 200 ° C, otherwise the pieces will turn into bitter embers.
8. Any dish that is prepared in a cauldron:
Cauldrons are designed for cooking at high temperatures. It is very fast, which means cool. But not so cool if you use olive oil.
9. Or a conventional frying pan:
Fry foods quickly only at high temperatures.
10. When cooking deep roast dishes:
Real jam! In no case do not cook deep frying in olive oil.
11. French fries, for example:
Have you ever heard of french fries cooked in olive oil? We also do not.
By the way, fritter is a culinary product made from fried batter with filling (fruits, vegetables, meat, seafood).
13. So which oil to use? Answer: Oil with a high smoke threshold, such as canola.
Canola is a great alternative to olive oil, especially when frying over high heat. The low content of saturated fatty acids helps to reduce the risk of cardiovascular diseases. Unlike olive oil, canola can be heated to 250 ° C, while its natural flavor is preserved. Peanut and seed oil also have a high smoke threshold, but you may not like their taste.