google一下就知道了,橄榄油还是低温比较适合(extra virgin) Stir-Frying With Olive Oil? Q. Hi, Grace! This is very interesting and helpful. I’m looking forward to see ing your book — and to cooking from it. As an olive oil maven, however, I’ m curious about why you say extra virgin olive oil is not appropriate for wo k frying. Just how hot does the oil have to get, anyway? There’s a myth tha t extra virgin breaks down or otherwise degrades with high temps, but I thin k that’s exactly it — a myth. Have you tried it? nancy harmon jenkins, Maine A. Grace Young responds: Yes, I’ve tried stir-frying with extra virgin olive oil, and it doesn’t wo rk because the oil has a low smoking point. After preheating the wok on high heat and adding the oil to the pan, it immediately smokes with black fumes. As a consequence the flavor of a stir-fry made with extra virgin olive oil has an unpleasant taste. It’s not a myth that extra virgin olive oil is not suited to high-heat cook ing. I’ve done extensive research, including interviewing a scientist in fo od and industrial oil research at the United States Department of Agricultur e’s Agricultural Research Service, who explained that when extra virgin oli ve oil is used on high heat, the fatty acids break down, changing the chemic al structure of the oil and destroying its nutrients. You can, however, use extra-light olive oil for stir-frying. The extra-light oil is heavily refined so that it can be used at high temperatures for stir -frying or sautéing. Nonetheless I prefer high-smoking-point oils like pean ut, grapeseed or canola. 不过我还是习惯菜籽油就是普通veggie oil, 觉得canola oil炒菜不好吃。 做西餐的时候,如果菜谱上用橄榄油就放橄榄油,不然还是veggie oil
【在 c******y 的大作中提到】 : 你可能记错了,是香油烟点低
m*a
16 楼
This is a common misconception. Olive oil is not healthy compared to others. It's just more expensive. Canola oil is more healthy (lowest in saturated fat) and has a higher smoke point. Olive oil, especially extra virgin, should only be used cold in salads or with bread, for the taste. Deep fry food in olive oil is not a good idea at all! For people using olive oil to do stir-fry, remember once the oil is heated, it has lost most of its healthy portions due to its low smoke point. You are essentially eating an expensive version of high saturated fat.
【在 m***a 的大作中提到】 : This is a common misconception. Olive oil is not healthy compared to others. : It's just more expensive. Canola oil is more healthy (lowest in saturated : fat) and has a higher smoke point. : Olive oil, especially extra virgin, should only be used cold in salads or : with bread, for the taste. Deep fry food in olive oil is not a good idea at : all! : For people using olive oil to do stir-fry, remember once the oil is heated, : it has lost most of its healthy portions due to its low smoke point. You are : essentially eating an expensive version of high saturated fat.
【在 m***a 的大作中提到】 : This is a common misconception. Olive oil is not healthy compared to others. : It's just more expensive. Canola oil is more healthy (lowest in saturated : fat) and has a higher smoke point. : Olive oil, especially extra virgin, should only be used cold in salads or : with bread, for the taste. Deep fry food in olive oil is not a good idea at : all! : For people using olive oil to do stir-fry, remember once the oil is heated, : it has lost most of its healthy portions due to its low smoke point. You are : essentially eating an expensive version of high saturated fat.
【在 m***a 的大作中提到】 : This is a common misconception. Olive oil is not healthy compared to others. : It's just more expensive. Canola oil is more healthy (lowest in saturated : fat) and has a higher smoke point. : Olive oil, especially extra virgin, should only be used cold in salads or : with bread, for the taste. Deep fry food in olive oil is not a good idea at : all! : For people using olive oil to do stir-fry, remember once the oil is heated, : it has lost most of its healthy portions due to its low smoke point. You are : essentially eating an expensive version of high saturated fat.
我大概两三个月用一升橄榄油。炒菜的时候先热锅,放很少油,放菜,炒一会儿加一点 水,这时候锅比较热,水马上变水蒸气,又有蒸的效果,又有炒的效果,菜抄出来还不 干。我一前也不知道,总是超不出妈妈那样。后来我妈给我示范了一次,我才明白,秘 诀就是以水代油。我吃完油多的菜会恶心,生出好多痰(对不起),不知道是不是体质原 因,还是因为从小吃得清淡。还有costco以前有organic extra virgin cold press in glass bottle,后来只有either extra virgin cold press in glass bottle or organic extra virgin in plastic bottle. 搞得我权衡不定。现在发现whole foods 里的365 organic extra virgin cold press in glass bottle 就比costco 多一块钱 ,以后就用365了。其实用油少既健康,买贵一点的油也不心疼。还有我的油都放冰箱 。