Question

Why isn't extra virgin olive oil considered suitable for deep frying?

Answer 1

Olive oil starts burning at a lower temperature than what you need to deep fry foods. Olive oil is good for you but try canola instead.

Answer 2

extra virgin olive oil isn't suitable for friying because it has a strong destinctice taste that is more for flavor than texture. as for health, "EVO oil" is probablythe healthiest you can get. As long as you eat some healthy foods with your fried foods and keep everything in balance, you should be fine. as for th difference between the olive oils, Extra Virgin olive oil is what comes from the olives the first time they are run through the press it is the best quality, the most colorful, and has the most flavor (making it unsuitabl for frying!) Virgin is the second time through the press, and regular is the most bland, the least colorful, and the cheapest because it is the last times through the press.

Answer 3

as others have mentioned EVO because of its low smoke point is unsuitable for deep -fat frying. Plus it would be really expensive and you would get a significant flavor loss.. Canola oil is a marketing name for rapeseed oil- i think it stands for Canadian Oil . Vegetable oil is soy beans and all others are self explanatory.. The key to deep frying foods is to start at the correct temp and stay there. cool oil = greasy food

Answer 4

extra virgin olive oil is too concentrated for frying

Answer 5

Extra virgin olive oil has a lower smoke point and a more delicate flavor, which makes it great as a dressing for salad or bread. Regular olive oil is cheaper and good for sauteeing or grilling, since you'll use at least a few tablespoons most of the time. For deep frying, try canola oil or sunflower or safflower oil. . . Peanut oil is quite good for deep frying, but it is neither the healthiest nor the cheapest choice out there. The fat and calories in frying with any kind of oil can be minimized if you fry at a sufficiently high temperature, which cooks the food while turning its internal moisture into steam. During this phase, very little oil is able to penetrate into the food. However, if the oil cools or the food is overcooked in the oil, then the food will start to soak it up like a sponge.. . Alton Brown has a TV show called Good Eats, in which he discusses frying in detail, along with nearly every phenomenon of cooking.

Answer 6

Olive oil isn't good for deep frying because it burns at temperature lower than that used in deep frying. It will begin to smoke heavily before it reaches the temps you want. I recommend you get canola oil. It has many of the properties of extra virgin olive oil, but it can withstand much higher temperatures.. . This comes from more than fifty years of cooking and more than 35 years of research into healthful foods.. . Good luck. And, good question.