When it comes to olive oil, many of us immediately think of its taste and aroma. But did you know that this oil has another important characteristic - its smoke point? This is the temperature at which the oil begins to burn and emit an unpleasant odor, and also loses its beneficial properties. If the oil is overheated, not only will the smoky smell appear, but your dish may also lose all its juiciness and aroma. Not only can this spoil the taste, but the beneficial substances in olive oil can also break down. And you want your food to be not only tasty, but also healthy, right?
Isn't it easier to use different types of oil depending on what you are cooking? What advice could you give on this matter? How do you choose oil for your dishes?
Many people are positive that olive oil can be used anywhere and continually, however there may be one critical point that is frequently forgotten. We are speaking approximately the temperature of the olive oil burn point (https://morocco-gold.com/all-about-the-smoke-point-of-extra-virgin-olive-oil-evoo-when-cooking/) at which the oil starts to smoke and loses its beneficial residences. This is called the smoke point. So, olive oil, even though it has numerous blessings, isn't always usually suitable for frying at excessive temperatures. Its smoke point is decrease than that of a few other oils. But for salads or dishes in which you most effective need to lightly fry the substances, it's miles perfect.
I often hear that olive oil is good for almost everything, but it turns out that the important thing is its smoke point. I would never have thought that it is not always ideal for frying at high temperatures. Now I will definitely use it only for salads and light frying to preserve all the beneficial properties.
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