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Am I using too much EVOO?


Tigers2013

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I like to think of myself as a pretty good home cook but I tend to rely heavily on  EVOO for roasting, sautéing, etc. I have coconut oil and ghee on hand but keep mindlessly grabbing EVOO everytime I coat veggies to roast. It's generally only a tbs-2 for an entire tray. Am I really doing myself a disservice? I've asked around and have gotten mixed reviews so I figured I'd bring it here. This is my first go round and I'm on day 4. Thanks in advance for your advice! 

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Some sources say EVOO breaks down when heated so that the health benefits are lost; they say it's better to add EVOO after the cooking process or use as a dressing or a flavoring. I tend to use ghee for frying; I still use EVOO for oven-roasting vegetables just because it's easy, but when I've used ghee for roasting, it's turned out to be especially tasty!

Stephanie

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5 hours ago, Bellmaestra said:

Some sources say EVOO breaks down when heated so that the health benefits are lost

Not just some sources, it's the chemistry: the smoke point of EVOO is <350, just south of coconut oil, so it's not good for sauteeing and other high heat applications.

Here's a good list: https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points

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Interesting and useful list; thanks! I couldn't find ghee on there; I looked it up elsewhere and it said the smoke point for ghee is 482F.

I've been cooking my morning eggs (and sometimes potatoes) in ghee. One morning I threw in a little butter leftover from a family meal the day before, and before I knew it, I had set off the smoke alarm! The milk solids make a big difference!

Stephanie

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