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 Mon, 13 Feb 2012 01:49:36 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: 7 reasons to eat more fat | Health Impact News http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-233440 7 reasons to eat more fat | Health Impact News Tue, 31 Jan 2012 00:03:48 +0000 http://www.kitchenstewardship.com/?p=1198#comment-233440 [...] Focus on fats humans have been eating successfully for thousands of years: butter, tallow (beef fat), lard (it’s actually over 50% monounsaturated, the same fats as in avocados and peanut butter), coconut oil (a quick energy source), and extra virgin olive oil. [...] [...] Focus on fats humans have been eating successfully for thousands of years: butter, tallow (beef fat), lard (it’s actually over 50% monounsaturated, the same fats as in avocados and peanut butter), coconut oil (a quick energy source), and extra virgin olive oil. [...]

]]> 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-115325 Katie Tue, 28 Jun 2011 04:53:08 +0000 http://www.kitchenstewardship.com/?p=1198#comment-115325 Michelle, All good options - I'm just so lazy, I sure love something I can just uncap and pour quickly, rather than grabbing a utensil to dig it out of the jar. I know...THAT's really lazy! I move fast when I'm cooking, though. :) Katie Michelle,
All good options – I’m just so lazy, I sure love something I can just uncap and pour quickly, rather than grabbing a utensil to dig it out of the jar. I know…THAT’s really lazy! I move fast when I’m cooking, though. :) Katie

]]> By: Erin http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-115306 Erin Tue, 28 Jun 2011 03:33:08 +0000 http://www.kitchenstewardship.com/?p=1198#comment-115306 EXCELLENT post! I love olive oil and use it for everything! I actually thought I was "skimping" to just buy virgin oil to cook w/ recently....now I'm glad I did! Thanks again for all this info! I'm definitely sharing this!! EXCELLENT post! I love olive oil and use it for everything! I actually thought I was “skimping” to just buy virgin oil to cook w/ recently….now I’m glad I did! Thanks again for all this info! I’m definitely sharing this!!

]]> By: Erin http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-115305 Erin Tue, 28 Jun 2011 03:29:29 +0000 http://www.kitchenstewardship.com/?p=1198#comment-115305 I once refrigerated my olive oil (when I was newly married and even more clueless than I am now), and it turned solid! I once refrigerated my olive oil (when I was newly married and even more clueless than I am now), and it turned solid!

]]> By: Michelle http://www.kitchenstewardship.com/2009/06/03/olive-oil-primer-how-to-buy-use-and-store-and-some-precautions/comment-page-1/#comment-115287 Michelle Tue, 28 Jun 2011 02:01:22 +0000 http://www.kitchenstewardship.com/?p=1198#comment-115287 Palm oil/shortening is a less expensive flavourless option for use in baking as well. Personally I'd rather use it for high heat stuff than any version of olive oil... doesn't take much to get it liquid. I have SS measuring cups that I use on the stove as needed. I keep my palm oil stored as chips in ziploc bags in the freezer. I huck a few chips in the bottom of the pan with whatever fries etc I'm cooking and as it melts, I stir it in... or you could let it melt first and then add your food. It is nice to have a mild flavoured heat stable oil to play with. Refined coconut is good too... just twice the cost. Virgin coconut oil is double that again (basically 4-5 times the cost of palm). Bacon/pork drippings for veggies or eggs, or even potatoes is a special treat... as is duck fat! I can only handle tallow when I'm doing a dish with actual beef in it. :) Palm oil/shortening is a less expensive flavourless option for use in baking as well. Personally I’d rather use it for high heat stuff than any version of olive oil… doesn’t take much to get it liquid. I have SS measuring cups that I use on the stove as needed. I keep my palm oil stored as chips in ziploc bags in the freezer. I huck a few chips in the bottom of the pan with whatever fries etc I’m cooking and as it melts, I stir it in… or you could let it melt first and then add your food. It is nice to have a mild flavoured heat stable oil to play with.

Refined coconut is good too… just twice the cost. Virgin coconut oil is double that again (basically 4-5 times the cost of palm).

Bacon/pork drippings for veggies or eggs, or even potatoes is a special treat… as is duck fat! I can only handle tallow when I’m doing a dish with actual beef in it. :)

]]> 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-19932 Katie Tue, 01 Jun 2010 07:43:17 +0000 http://www.kitchenstewardship.com/?p=1198#comment-19932 Katie, If I understand your question correctly, you're saying that if you need a high heat stable, liquid oil, you might as well use slightly less healthy olive oil than another, even less healthy oil? I agree completely. :) Katie Katie,
If I understand your question correctly, you’re saying that if you need a high heat stable, liquid oil, you might as well use slightly less healthy olive oil than another, even less healthy oil? I agree completely.
:) Katie

]]> 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-19878 Katie Mon, 31 May 2010 23:32:09 +0000 http://www.kitchenstewardship.com/?p=1198#comment-19878 So...if you are going to substitute canola or vegetable oil for a high heat application like grilling or such, wouldn't it be just as good to use the "100% Pure Olive Oil" type of olive oil? So…if you are going to substitute canola or vegetable oil for a high heat application like grilling or such, wouldn’t it be just as good to use the “100% Pure Olive Oil” type of olive oil?

]]> 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 [...]

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