not him, but olive oil has a very low smoke point. Only butter is worse. You absolutely can cook with olive oil, but you will be severely limited in the amount of heat you can put in your pan. Vegetable oil is much better.
Tastes horrible, that’s why olive oil is not the best for frying. But if you take your health seriously you wouldn't be eating fried food to begging with
>What’s wrong with cooking with olive oil?
It's a finishing oil you fricking moron.
Lowest flash point of all the oils too, enjoy burning it literally every time you cook with it. >Extra Virgin Olive Oil
Yes. But to be honest you won't be using much. I cook everything I eat. I meal prep. I brought a block of butter and 1L of olive oil like 3+ months ago I think I still have a month or more to go.
I don't use it when I'm cooking fatty meats, only when I cook lean meat and want to infuse spices then stir fry vegetables.
I never know how much to count with this, since the number on the pack says how much if you just used it as a dressing. But when you cook with it realistically a lot of that is just burned off.
No, it's a natural pressed oil. Olive oil is a fruit that is naturally pressed from olives (the good stuff is). Seed oils are typically industrial agricultural byproducts that have to be treated for rancid smells and are highly oxidative. Very unnatural. If you want a high heat cooking oil get avocado oil with zero added vegetable oils.
Animal fats have a high smoke point, especially lard and beef tallow, but beef tallow has a better distribution of omega 3s and 6s. Avocado oil, that doesn't have added vegetable oil, has a high smoke point as well.
>What’s wrong with cooking with olive oil?
It's a finishing oil you fricking moron.
Lowest flash point of all the oils too, enjoy burning it literally every time you cook with it. >Extra Virgin Olive Oil
Nobody here cooks. You can cook anything with olive oil as long as it’s medium heat or lower. I’ve been cooking stuff in a cast iron pan using olive oil (and occasionally butter) for years and years
>all these morons citing smoke point because of what they read in a buzzfeed article
smoke point means literally nothing for the quality of the oil at high heats, olive oil has been shown to be one of the most stable oils even when "smoking" while other oils more readily break down into volatile compounds at high heat
One thing to note though is that these studies compare olive oil to other plant/seed oils, not to tallow/clarified butter/ghee. So out of plant/seed oils, it is very easily the best, but it still loses out to animal fat in nearly every way.
Seed oils shouldn't be compared to oils made from fruits because seed oils are anything but natural. S o y bean oil isn't even made from s o y beans, just remnants of industrial agriculture.
To the guys talking crap about olive oil smoking point, have you ever tried cooking in any setting beside the max heat one? Or have you ever tried cooking at all?
Olive oil has been vilified a lot in recent years due to the low smoking point. The issue with this is that smoking point doesn't necessarily mean a breakdown into carcinogens like in other oils. Olive oil has been shown to been the most stable plant oil at high heat, even after smoking point.
That said I still use clarified butter/ghee/tallow. It tastes better and having a naturally high smoking point has the advantage of, you know, not creating smoke all over the fricking place.
So if you really like olive oil, go ahead and keep using it. Meds use it all the time for all purposes and so do world class chefs all over the planet. It's fine. However there's not a whole lot of reason to use it over clarified butter/ghee/tallow unless you are insanely poor that a few cents per meal matters. Generally I would stick to what is most appropriate for what you're making. Like if it's a steak, stick with animal fat. If it's some med dish, olive oil. Don't think about it too much between these two types of oils.
Yes
yes, also
>olive oil for cooking
What's wrong with it?
Schizos think it kills you even though meds cook everything with olive oil and have one of the longest lifespan
not him, but olive oil has a very low smoke point. Only butter is worse. You absolutely can cook with olive oil, but you will be severely limited in the amount of heat you can put in your pan. Vegetable oil is much better.
I guess I don't have any issue because shitty induction stove.
>Olive oil is so bad for you, just use some nice healthy seed oil instead
absolutely ngmi
Where did I say it was bad for you, you fricking Black person? Enjoy burning your kitchen to the ground.
>vegetable oil is better
So people should cook with toxic industrial agriculture sludge byproduct instead of olive oil?
>Sneed oils
Ngmi
then pick avocado peanut or coconut you dumb homosexual. is your entire knowledge base just memes?
I cook with gas and butter for everything.
Tastes horrible, that’s why olive oil is not the best for frying. But if you take your health seriously you wouldn't be eating fried food to begging with
>just boil your steak brah
>what is grilling
Get a grill or a fire pit depending on your budget or your living space.
What’s wrong with cooking with olive oil?
>What’s wrong with cooking with olive oil?
It's a finishing oil you fricking moron.
Lowest flash point of all the oils too, enjoy burning it literally every time you cook with it.
>Extra Virgin Olive Oil
Peanut oil and Clarified butter are my favorites. Both taste so good too so there's a plus.
why the frick would you fry anything at or above 165c?
The only temperature concerning here is your Room Temp IQ
No
yes but also count everytime you go for a walk
just do 2g bruh
>cooking with olive oil
Yes. But to be honest you won't be using much. I cook everything I eat. I meal prep. I brought a block of butter and 1L of olive oil like 3+ months ago I think I still have a month or more to go.
I don't use it when I'm cooking fatty meats, only when I cook lean meat and want to infuse spices then stir fry vegetables.
I never know how much to count with this, since the number on the pack says how much if you just used it as a dressing. But when you cook with it realistically a lot of that is just burned off.
10mls of olive oil has 81 calories, yes you should absolutely count it.
Is coconut oil a seed oil?
no, but I wouldn't use it for anything that's not a middle eastern or Indian style dish. Just tastes weird.
No, it's a natural pressed oil. Olive oil is a fruit that is naturally pressed from olives (the good stuff is). Seed oils are typically industrial agricultural byproducts that have to be treated for rancid smells and are highly oxidative. Very unnatural. If you want a high heat cooking oil get avocado oil with zero added vegetable oils.
So I cant use olive or animal oils as they have a low smoke point and I cant use seed oils as they are high in toxic pufa
Good
Animal fats have a high smoke point, especially lard and beef tallow, but beef tallow has a better distribution of omega 3s and 6s. Avocado oil, that doesn't have added vegetable oil, has a high smoke point as well.
Do they?
Yes
>clarified butter 450°
>Beef tallow 400°
We can not make it any easier for you. If you need sneed oils to deep fry your Oreos you're not going to make it anyways.
Nobody here cooks. You can cook anything with olive oil as long as it’s medium heat or lower. I’ve been cooking stuff in a cast iron pan using olive oil (and occasionally butter) for years and years
>all these morons citing smoke point because of what they read in a buzzfeed article
smoke point means literally nothing for the quality of the oil at high heats, olive oil has been shown to be one of the most stable oils even when "smoking" while other oils more readily break down into volatile compounds at high heat
One thing to note though is that these studies compare olive oil to other plant/seed oils, not to tallow/clarified butter/ghee. So out of plant/seed oils, it is very easily the best, but it still loses out to animal fat in nearly every way.
Seed oils shouldn't be compared to oils made from fruits because seed oils are anything but natural. S o y bean oil isn't even made from s o y beans, just remnants of industrial agriculture.
To the guys talking crap about olive oil smoking point, have you ever tried cooking in any setting beside the max heat one? Or have you ever tried cooking at all?
Olive oil has been vilified a lot in recent years due to the low smoking point. The issue with this is that smoking point doesn't necessarily mean a breakdown into carcinogens like in other oils. Olive oil has been shown to been the most stable plant oil at high heat, even after smoking point.
That said I still use clarified butter/ghee/tallow. It tastes better and having a naturally high smoking point has the advantage of, you know, not creating smoke all over the fricking place.
So if you really like olive oil, go ahead and keep using it. Meds use it all the time for all purposes and so do world class chefs all over the planet. It's fine. However there's not a whole lot of reason to use it over clarified butter/ghee/tallow unless you are insanely poor that a few cents per meal matters. Generally I would stick to what is most appropriate for what you're making. Like if it's a steak, stick with animal fat. If it's some med dish, olive oil. Don't think about it too much between these two types of oils.
Yes and no.