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PrintableGenesia said: morningsong said:  What can I say, I watch Rachel Ray all the time, and her favorite saying is EVOO, she cooks a lot with it, I mean a lot. Somehow I manage it. Been doing it for a longtime now haven't burnt anything yet.Whether you burn anything or not is immaterial. Cooking with olive oil at high temperature damages the oil -- something you probably won't actually be able to see, but which has the potential to do damage inside your body. I know Rachel Ray's favorite saying is EVOO. (I can't stand her -- but that's another thread.) When she cooks with it, she's sautéing -- which is done at a much lower temperature than that at which popcorn is popped. And frankly, she's still using the wrong oil. She only uses extra virgin olive oil because saying "EVOO" is one her schticks. But, hey -- cook with what you want. [Edited 7/18/07 20:53pm] Not knocking what you are saying. As I said I'm not a chef, but I do go through these obsessions like watching the FoodNetwork and knowing that most of the people on there are chefs I listen. Gina's my favorite, I love Mediterrain food. Anyway, I can only vouch for what I've seen. Racheal isn't the only one I've seen use EVOO, all of the chefs use it from sauteing to deep frying. I've never heard one of them make the claim that heating the oil damaged it, not even the cooking science guy on Good Eats, but I did hear it has a high smoking element and burns very easily. But I'll check out what you are saying, cause I'm like that. | |
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