Olive Oil

[ehinkley]

I was curious what the effects cooking had on EVOO? Say if you were to add 1 Tbsp. to a pan you were cooking an egg in, how much of the nutrients would you end up ingesting?

[ko67]

You really should not cook with EVOO.

High heat destroy most of the beneficial nutrients in EVOO as well as the flavor. Pretty much a waste of good oil.

But are you concerned with the fat that would be added?

Probably not enough to be worried about, but if you must, always figure high, 1/2 to 3/4 of a TB.

[Lost Dog]

What he said...

The "impurities" in the EVOO cause it to have a lower smoke point, too.

Cook with light, extra light olive oil, or canola oil. Use the EVOO for dressing, and topping other foods. It adds a distinctive flavor.

[ehinkley]

Okay, not necessarily EVOO but a recommended cooking oil.

[GG300]

I have been cooking my eggs with EVOO for the past 10 years ever since I gave up bacon grease. Other than butter it is the only thing that gives them a decent flavor. If you use a moderate heat it will not destroy the flavor but I am not sure about the nutritional benefits. As for how much of the nutritional value you are getting it would be the same as any sauce. Whatever doesen't stay in your pan or on your plate goes into your system which is roughly half if you use a small amount. If any of you ever wander over to The Food Network you will find that more and more chefs are using EVOO in some higher heat aplications even deep frying they are just not using the more expensive stuff. When you are a gourmet chef and charging $30 a plate for something cost tends not to be an issue. Like Lost Dog said use the cheaper variteys when you are going to use high heat unless you don't mind laying out the cash.

[Lost Dog]

For general cooking, canola is my oil of choice. No flavor to speak of. It's a lot cheaper than even the extra light olive oil.

I have light olive for some cooking where I want a little olive oil flavor, then a few different extra virgins for adding flavor after cooking.

[jax]

for those who want to cook w/ good evoo, make sure to throw it at the very end of the cooking... preferably after you remove it from the heat.

that way you can incorporate the taste w/out reeking too much havoc on the oil itself.

[Mark57]

Originally Posted by GG300

I have been cooking my eggs with EVOO for the past 10 years

Nothing beats eggs fried in EVOO. You don't need very high heat and the cooking time is short, so any loss of nutrients is minimal at most. Instead of flipping the eggs, I like to tip the pan up and spoon hot oil over them. Then slide the eggs and oil onto a slice of ww toast, or better yet a half cup of toasted oatmeal. Yummy.

[BFG]

try using the 1 cal spray oil or just make your own by mixing water and olive oil in a manual spray bottle shake it well before yuo spray and you will use a fraction of the oil but enough to prevent the egg from sticking.

For stir fry veg its far bettr to use no oil, raise the pan to high heat throw in the veg and splash in some water, let the steam penetrate and stir and keep adding the occasional splash, enough to stop it sticking but not enough for it to simmer in it. The end result is far tastier stir fry veg, works for all non sticky frying

[Q.]

I thought about starting another thread but thought I'd just hijack this one instead.

http://www.vitalchoice.com/shop/shop...ategory=29#s62

Anybody ever try macadamia nut oil??? Sounds yummy... but I'm not biting.