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It kind of taste nasty, has a very low smoke point..
Yet eneryone seems to cook with it..
Well I certainly don't think it tastes nasty, I think it was a great flavor, but only for certain things. You are right, low smoke point so it isn't good for browning. I think my favorite veggie is roasted asparagus using a paste of olive oil, minced garlic and sea salt. Top with a little lemon zest just before serving. As for using on popcorn, that I think I will pass on, the type of flavor EVOO has doesn't match with my idea of popcorn. I don't care for it as an oil base for egges but it isn't bad. As for the spray, tried it, like regular spray better. I think, like most things, EVOO has a place and it is high on my list, but it isn't meant to be used in place of all other oils.
^^^ I love asparagus that way too! And I use it to coat veggies before seasoning and grilling. And pretty much for any other use.
I also use butter, but only the real stuff, no hydrogenated chemical mix (margarine) for me.
and it sounds like we would love eating at each others house. I can't believe all the years we used margarine instead. I have to admit, about a year ago when butter got so expensive I did buy one of those huge containers of country crock: crock is right, crock of whatever!!! I finally, after about 6 months threw it out. Maybe I used 1/3 of it. The only thing we liked, it melted great on waffles, but you might as well used crisco, it has more flavor...
We keep a small bottle on hand, but I almost never use it for cooking any more unless olive oil is specifically called for in a no-heat or low heat recipe. I refuse to use it for anything that requires medium or higher amounts of heat.
As far as salads, I just forego the oil and go for vinegar instead. I get enough fat from the rest of my diet and don't feel the need to slather everything in EVOOOOO like the people on the cooking channel.
I can't stand using olive oil to cook in anything other than the lowest temperatures. There's something about the odor of hot olive oil that makes me gag -- and yes, I am of Italian heritage. I use it in salads, and occasionally on veggies or pasta and that's about it.
Actually it's not true that olive oil has a low smoke point... Extra Virgin does but plain or "light" olive oil is good for frying. I used to keep both kinds around the pantry, but I've since switched to grapeseed oil for my all-purpose cooking oil.
My favorite is California Olive Branch. Honestly the best I've ever had.
I use it for: Tossing with veg & spices to roast, drizzle over fresh cooked pasta with parm, basil chiffonade, lemon zest & juice (pasta really needs little else in my book), drizzled over pizza with sccracha on the side, vinegrettes, I saute with it, do light (low temp) pan frying with it, put it in my hair for a deep conditioning (be careful, a little goes a long way and you can spend forever rinsing it out if you use too much.
I also use butter. I remember when I went to culinary school and making the mistake of asking a Chef where the magarine was. You should have seen the look of horror on his face lol
It kind of taste nasty, has a very low smoke point..
Yet everyone seems to cook with it..
I don't like olive oil.
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