According to smart guy Harold McGee of the New York Times, we might all be wasting our money on EVOO.
McGee taste-tested several oil types after they’d been exposed to high cooking temperatures, and found that nearly all the excellent taste properties of olive oil were lost after heat exposure. In fact, all of the oils he tested (10 seed oils and 5 varieties of olive oil) lost their taste after being cooked, with the exception of unrefined sesame oil. He concludes that, while it’s up to every cook to choose their own oil, using cheaper oils like canola to cook with and adding a drizzle of olive oil for flavor at the end is a better use of budget than pouring the pricey stuff into a hot pan.
(via Blisstree)

According to smart guy Harold McGee of the New York Times, we might all be wasting our money on EVOO.

McGee taste-tested several oil types after they’d been exposed to high cooking temperatures, and found that nearly all the excellent taste properties of olive oil were lost after heat exposure. In fact, all of the oils he tested (10 seed oils and 5 varieties of olive oil) lost their taste after being cooked, with the exception of unrefined sesame oil. He concludes that, while it’s up to every cook to choose their own oil, using cheaper oils like canola to cook with and adding a drizzle of olive oil for flavor at the end is a better use of budget than pouring the pricey stuff into a hot pan.

(via Blisstree)