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IROCKSOWHAT's Photo IROCKSOWHAT Posts: 432
2/8/08 9:54 P

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One thing to keep in mind about olive oil is that you should not fry foods in it. "If you take a healthy fat and you fry it—if it reaches its smoking point—then you actually are oxidizing it," Dr. Oz says. "When you oxidize it, you actually damage the fats, so you lose a lot of the benefit."


Wake up! Strengthen what remains! Revelation 3:2

Listen, Listen to me and eat what is good. Isaiah 55:2

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Like and athlete I punish my body, treating it roughly, training it to do what it should, not what it wants to. 1 Corinthians 9:27

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DMCMANIM's Photo DMCMANIM Posts: 3,987
2/4/08 11:06 A

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I like the taste of Olive Oil but it sure is more expensive

LAMLISA's Photo LAMLISA SparkPoints: (0)
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2/3/08 3:07 P

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Walnut oil is high in Omega-3 fatty acids and has a great taste that is good for salad dressings. There's some more info. on it at the Food Network. web.foodnetwork.com/food/web/encyclo
pe
dia/termdetail/0,,1056,00.html


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CHRISTINA_LEX's Photo CHRISTINA_LEX Posts: 124
2/1/08 8:32 A

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i don't care much for the olive taste which is why i bought the 'light tasting' but it does not do well with dressing? any light oil you recommend for salad dressing?

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SLBBW66's Photo SLBBW66 Posts: 677
1/31/08 4:52 P

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You're right, google clarified it. The taste of Evoo breaks down at frying temperatures, so.. no point in using it, right?

curezone.com/cleanse/liver/oliveoil.
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I don't see any differences in the actual heat tolerances of the various grades of olive oil, though.
Hope this helps!

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RENNAGADE's Photo RENNAGADE Posts: 1,105
1/31/08 4:06 P

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i remember on the cooking show Lydia's family kitchen, their is a difference between the cooking temp of different olive oils. i don't remember what the temps were but i'm sure it's on the internet
bob

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SLBBW66's Photo SLBBW66 Posts: 677
1/31/08 3:30 P

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I don't think there is any difference in the heat tolerance of various olive oils, but there is a difference in expense. High quality extra virgin olive oil costs more. If you're using olive oil to braise or brown, then regular olive oil is a good choice. The premium olive oils are saved for vinaigrettes or to drizzle onto finished dishes because of their taste. I've been using a canola oil/olive oil blend lately and am very satisfied with it, but I still use evoo for vinaigrettes or pesto's, etc.

Do you know what it means to miss New Orleans??

If you're displaced from Louisiana, already live here, or just *wish* you did, come check out the Louisiana team!

~~~~~Sharon~~~~~


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CHRISTINA_LEX's Photo CHRISTINA_LEX Posts: 124
1/31/08 3:15 P

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what is the difference when it comes to olive oils? what is best for cooking and for salads? there is so many out there. i've heard not to use evoo for frying because doesn't stand up to high heat, but rachel ray does it all the time. also i used light tasting olive oil in salad dressing and it sets to solid in frig, so i have to set out on counter to 'defrost'. hope to hear from you.

Be generous with praise and careful with crticism.


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