Olive oil?
My kids & I love camp cooking but recently have noticed many folks like to use "extra extra virgin olive oil" We saw some in the store and it's kinda pricey. What is it and is there a noticable diffe...
Forum Discussion
NYCgrrl wrote:Old-Biscuit wrote:
Using olive oil with butter to raise the cooking temp will result in burnt butter and burnt olive oil......olive oil like butter have low burn points.
OK for sauteing....best straight out of bottle.
Agreed. Both have a smoking point in the 300F degree range.
For small batch deep frying I use peanut or grapeseed oil mostly; both have higher smoking points and grapeseed has the distinction of little to no discernible flavour.
I do fried, scrambled and sunnyside up eggs in olive oil and then add a lil butter at the end to finish. The eggs aren't cooking any more so it's only for taste.
As for the uses of EEVOO, I'm with Merrykalia. Waste of money to heat cook with.
The OP is doing up hashbrowns in a skillet as far as I understood. So the lower temps should be adequate. OP was after more flavor, not higher temps.
Our personal favorite now is coconut oil. We add a bit of butter for extra flavor every now and then.
Our hashbrowns:
Grate a potato (leaving the skin in place).
Mince a half cup of onion and combine with the potato.
Heat coconut oil and dab of butter in skillet on med low.
Use an ice cream scoop and drop mounds of potato/onion in the oil. Flatten with spatula and leave to slowly brown. Flip and brown other side.
