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Olive Oil

Cooking with Extra Virgin Olive Oil

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Cooking with Extra Virgin Olive Oil

Rocknrope | Dec 16, 2007 06:11 AM

Hi all,

So I've heard that when cooking (sauteing, roasting), using extra virgin olive oil is abit of a waste because the heat destroys the flavor of the oil, which has a low smoke point. On many cooking shows, however, I see many of the chefs using evoo regardless (except for Ming Tsai, who seems to use alot of grapeseed oil.)

I mostly use grapeseed and canola for cooking. Sometimes I use evoo for coating vegetables before roasting, but I feel this may be abit of a waste as well.

What do you all think?

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