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1

So ... as I was the one that said that, a few clarifications: Heating extra virgin olive oil will break it down, losing the fruity qualities that are generally the reason that you select it over other types of olive oil. Although it'll work for cooking, it's not ideal, no matter what Rachel Ray would have you believe. (I typically use a virgin olive oil ...


3

No. Steak needs be seared at a high, high temperature. Not only would extra virgin olive oil lose everything that makes it special at such a high temperature (so not worth the expense anyway), it would also burn. The smoke point of EVOO is 350F, 180C (give or take). That's simply way too low for searing steak. There is no such thing as a cooking oil that's ...


3

Yes, you can make a "light Bearnaise" with olive oil, in fact Gordon Ramsay has done it before and it's featured in a recipe somewhere. Just warm the oil slightly (as you would warm the ghee/clarified butter in an actual Bearnaise sauce,) to keep the temperature correct. I usually make it this way, as I have more olive oil than I do ghee, also the smell of ...


3

Don't make any emulsion sauces with olive oil. The high speed of dispersion, especially with an electric blender, creates unpleasant bitter compounds in the oil. But frequently, even the speed of a hand whisk is high enough to ruin the taste. Either that, or you are too slow to create the emulsion at all. You can form yolk-fat-emulsion sauces with ...


0

Different types of oils are used for different recipes or cooking styles that vary across India. Some of them use mustard oil (Bengal and Bihar) while south indians prefer coconut oil. On the other hand, western states in India use groundnut, sunflower oil for the daily cooking needs. Olive oil is rarely used for authentic indian recipes. Also, while some ...



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