Cooking with olive oil allows for the even transfer of heat when cooking a dish, making it a great way to cook that will give more even results than if you grilled or dry fried your meat or other food. But once you begin cooking with olive oil for frequently, you will see how easier it will be with the use of an olive oil cruet.
Cooking With An Olive Oil Cruet
Also, cooking with olive oil has the advantage that it can be heated to hot temperatures, hotter than a fan assisted oven or griddle pan, allowing for the food to be cooked evenly and quickly, the food being submerged in the oil in order to cook it quickly and evenly on all sides.
Your olive oil cruet will help keep your olive oil fresh at all times. It will also make it so much easier and quicker for you to store and pour as well as ready access to using olive oil. All you have to do is just pull a cork and pour!
The Different Types Of Olive Oil To Store In Your Olive Oil Cruet
However, when you cook with oil, you do need to be aware of the different types of oil that there are on the market and which ones are best for cooking. Different oils will begin to smoke at different temperatures, so this is the first point you need to be aware of. The smoke point of oil is the temperature at which the fat breaks down, and gives off gaseous products that are detectable to the human eye. The different smoking point of oils will depend on what type of oil it is and the concentration of fatty acids within. Animal fats are high in fatty acids, smoking at 375 degrees F; vegetable oil however has a lower concentration of fatty acids and will start to smoke at the very much higher temperature of 45 degrees F. As oil gets old and reused, it will smoke more easily due to the contamination of food particles within.
Deep Frying With Olive Oil
If you wish to deep fry food, you need to make sure that you do so with refined oils. If you use an unrefined oil, it will cost you more, but you will not benefit in any way as the flavors from the oil will be destroyed when it is heated up to such high temperatures. Also, unrefined oils are often totally unsuited to deep frying as they have a low smoke point. When oil begins to smoke, it begins to break down and the result of this being oil that is very greasy, will line the stomach, and give rise to stomach upset. You can often taste when oil that has smoked is used in cooking straight away, and your stomach will tell you too.
When deep frying food, what you need to remember is that the cheaper oils are actually better than using expensive oils. As the flavor of oil will disappear as it is heated up, there is no sense whatsoever in using an expensive oil for cooking. Perfect oils for deep frying are corn oil, sunflower oil, or peanut oil for an added nutty flavor. Alternatively, you may like to deep fry with olive oil, but if this is the case, stick to mild olive oil that is also much cheaper in price. Contrary to popular believe, olive oil does not have a low smoking point, so it is perfect for deep frying.