Comments on: Olive Oil Primer: How to Buy, Use and Store and Some Precautions http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/ Balancing God's Gifts...One Baby Step at a Time Thu, 11 Mar 2010 10:40:49 -0400 http://wordpress.org/?v=2.9.2 hourly 1 By: Katie http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-4649 Katie Fri, 23 Oct 2009 19:24:44 +0000 http://www.kitchenstewardship.com/?p=1198#comment-4649 Great info, Chris. Have you seen my updates to this here: http://www.kitchenstewardship.com/2009/08/11/olive-oil-update-can-you-saute-with-evoo/ where I explore some of what you just mentioned and the info on polyunsaturated fats (sunflower and safflower among them) here: http://www.kitchenstewardship.com/2009/10/19/food-for-thought-are-polyunsaturated-oils-healthy/ ? I'm glad you added this information at this post! Katie Great info, Chris. Have you seen my updates to this here: http://www.kitchenstewardship.com/2009/08/11/olive-oil-update-can-you-saute-with-evoo/ where I explore some of what you just mentioned and the info on polyunsaturated fats (sunflower and safflower among them) here: http://www.kitchenstewardship.com/2009/10/19/food-for-thought-are-polyunsaturated-oils-healthy/ ?

I’m glad you added this information at this post!
Katie

]]> By: Chris at Lost Arts Kitchen http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-4486 Chris at Lost Arts Kitchen Wed, 21 Oct 2009 14:10:32 +0000 http://www.kitchenstewardship.com/?p=1198#comment-4486 Hey Katie-- I wanted to clarify something about baking with oils. Just because the OVEN is set for 350F or whatever doesn't mean the food gets that hot. I roast chicken at 450F, but the chicken meat doesn't get hotter than 170F. When baking bread in a 350F oven, it is done when it reaches an internal temp fo 190-200F. So, if you wanted to use olive oil on baked goods, that shouldn't be a problem. The surface temperature doesn't go much above 300F. Personally, I use ghee, bacon fat, tallow, or occasionally safflower or sunflower oil for sauteing and frying, butter or coconut oil for baking, and olive oil for low temp saute and of course, salad dressings and other un-cooked preparations. Hey Katie–

I wanted to clarify something about baking with oils. Just because the OVEN is set for 350F or whatever doesn’t mean the food gets that hot. I roast chicken at 450F, but the chicken meat doesn’t get hotter than 170F. When baking bread in a 350F oven, it is done when it reaches an internal temp fo 190-200F. So, if you wanted to use olive oil on baked goods, that shouldn’t be a problem. The surface temperature doesn’t go much above 300F.

Personally, I use ghee, bacon fat, tallow, or occasionally safflower or sunflower oil for sauteing and frying, butter or coconut oil for baking, and olive oil for low temp saute and of course, salad dressings and other un-cooked preparations.

]]> By: Food on Friday « Saving Money Ideas http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-834 Food on Friday « Saving Money Ideas Sat, 13 Jun 2009 03:14:49 +0000 http://www.kitchenstewardship.com/?p=1198#comment-834 [...] Olive Oil Primer: How to Buy Use and Store and Some Precautions at KitchenStewardship.com [...] [...] Olive Oil Primer: How to Buy Use and Store and Some Precautions at KitchenStewardship.com [...]

]]> By: jin http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-663 jin Fri, 05 Jun 2009 02:27:44 +0000 http://www.kitchenstewardship.com/?p=1198#comment-663 what a great resource! thank you so much! <abbr><em>jin’s last blog post..<a href="http://seekingfood.blogspot.com/2009/06/other-jose-andres-restaurant-dc.html" rel="nofollow">The other Jose Andres' Restaurant (DC)</a></abbr></em> what a great resource! thank you so much!

jin’s last blog post..The other Jose Andres’ Restaurant (DC)

]]> By: Katie http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-625 Katie Thu, 04 Jun 2009 05:45:52 +0000 http://www.kitchenstewardship.com/?p=1198#comment-625 Coconut oil is best for you unrefined - you're right that refined means processed. In the case of coconut oil, it smells and tastes like coconuts, which would only work in some baked goods but would really mess with others. When I explored coconut oil (which is a solid! It took me a while to figure that out!), I bought a (small) jar of refined and tried it in recipes that called for shortening. All was well. Then I bought a small jar of virgin stuff (unrefined) and experimented again. We liked the good stuff enough that I now have a gallon and am working through it quickly! It works great as the fat in things like granola bars and pancakes, and even banana muffins. Good luck! Coconut oil is best for you unrefined – you’re right that refined means processed. In the case of coconut oil, it smells and tastes like coconuts, which would only work in some baked goods but would really mess with others. When I explored coconut oil (which is a solid! It took me a while to figure that out!), I bought a (small) jar of refined and tried it in recipes that called for shortening. All was well. Then I bought a small jar of virgin stuff (unrefined) and experimented again. We liked the good stuff enough that I now have a gallon and am working through it quickly! It works great as the fat in things like granola bars and pancakes, and even banana muffins. Good luck!

]]> By: Katie http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-624 Katie Thu, 04 Jun 2009 05:43:16 +0000 http://www.kitchenstewardship.com/?p=1198#comment-624 I've read a tiny bit about ghee, but I'm not really there yet in my own kitchen. Thanks for the tips! I’ve read a tiny bit about ghee, but I’m not really there yet in my own kitchen. Thanks for the tips!

]]> By: Mallory http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-623 Mallory Thu, 04 Jun 2009 04:27:04 +0000 http://www.kitchenstewardship.com/?p=1198#comment-623 Thanks Katie!!!! It is so frustrating and perplexing to sort through so much conflicting research to find the "truth." I will have to give coconut oil a try. Any particular reason for using "refined"? I usually associate the word refined with highly processed, but perhaps it has alternate meanings in the food world as so many other terms do! Thanks Katie!!!! It is so frustrating and perplexing to sort through so much conflicting research to find the “truth.” I will have to give coconut oil a try. Any particular reason for using “refined”? I usually associate the word refined with highly processed, but perhaps it has alternate meanings in the food world as so many other terms do!

]]> By: Girl Gone Domestic http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-622 Girl Gone Domestic Thu, 04 Jun 2009 04:25:42 +0000 http://www.kitchenstewardship.com/?p=1198#comment-622 Wonderful, clarifying post! Thanks for this info. I have also heard ghee is great for sauteing, and I think you can make your own, do you know anything about this? Coconut oil is awesome for baking, in my humble opinion, I like the taste it adds to baked goods. <abbr><em>Girl Gone Domestic’s last blog post..<a href="http://macmama.wordpress.com/2009/06/03/the-easiest-creamiest-macaroni-cheese/" rel="nofollow">The Easiest Creamiest Macaroni & Cheese</a></abbr></em> Wonderful, clarifying post! Thanks for this info. I have also heard ghee is great for sauteing, and I think you can make your own, do you know anything about this? Coconut oil is awesome for baking, in my humble opinion, I like the taste it adds to baked goods.

Girl Gone Domestic’s last blog post..The Easiest Creamiest Macaroni & Cheese

]]> By: Katie http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-619 Katie Thu, 04 Jun 2009 02:32:32 +0000 http://www.kitchenstewardship.com/?p=1198#comment-619 I have never seen anything about refrigerating olive oil. It seems unnecessary, unless you have to keep it for a very long time. But then you'd take up too much space in your fridge, in my opinion. ?? Thanks for the question, though. I have never seen anything about refrigerating olive oil. It seems unnecessary, unless you have to keep it for a very long time. But then you’d take up too much space in your fridge, in my opinion. ?? Thanks for the question, though.

]]> By: Katie http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-617 Katie Thu, 04 Jun 2009 02:32:06 +0000 http://www.kitchenstewardship.com/?p=1198#comment-617 Mallory, You hit upon one of my toughest fat/oil issues as well. I looked into safflower oil (very briefly!) and found conflicting info immediately. Super. Sounds like you can get monounsaturated safflower and polyunsaturated, which is very heat sensitive. Probably cooking with monounsat. safflower oil (check the label) would be a better option than vegetable oil for baking. Here's a quote: "The main fat in all safflower oil used to be less desirable omega-6 polyunsaturates. But now most safflower oil is around 75% oleic acid. That's the same good-type monounsaturated fat in olive oil and avocados. Thus, most safflower oil contains as much healthful mono fat as olive oil. But some of the old-type high omega-6 safflower oil is still around. Be sure the label on safflower oil indicates "high oleic acid." It's from a 2002 USA Weekend (http://www.usaweekend.com/02_issues/020929/020929eatsmart.html) so old news. For myself, I think the best answer for a liquid oil for baking is melted butter or melted, refined coconut oil. Even though it means another pot to wash (grrrrr). At least butter is a natural fat without questions of what is in it! My husband actually made a cake with olive oil once ("But it said oil! That was the first oil I found!") and it tasted....like olive oil. Not too good. ;) Mallory,
You hit upon one of my toughest fat/oil issues as well. I looked into safflower oil (very briefly!) and found conflicting info immediately. Super. Sounds like you can get monounsaturated safflower and polyunsaturated, which is very heat sensitive. Probably cooking with monounsat. safflower oil (check the label) would be a better option than vegetable oil for baking. Here’s a quote: “The main fat in all safflower oil used to be less desirable omega-6 polyunsaturates. But now most safflower oil is around 75% oleic acid. That’s the same good-type monounsaturated fat in olive oil and avocados. Thus, most safflower oil contains as much healthful mono fat as olive oil. But some of the old-type high omega-6 safflower oil is still around. Be sure the label on safflower oil indicates “high oleic acid.” It’s from a 2002 USA Weekend (http://www.usaweekend.com/02_issues/020929/020929eatsmart.html) so old news.

For myself, I think the best answer for a liquid oil for baking is melted butter or melted, refined coconut oil. Even though it means another pot to wash (grrrrr). At least butter is a natural fat without questions of what is in it! My husband actually made a cake with olive oil once (“But it said oil! That was the first oil I found!”) and it tasted….like olive oil. Not too good. ;)

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