Trimbue.
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Myths of cooking with Olive Oil
It is common knowledge these days that olive oil has certain health benefits and that using olive oil in vinaigrettes, emulsions and baked goods, drizzled on or dipped into, adds an extra layer of flavor and moisture when needed as well. But it is lesser known that olive oil presents an opportunity to gain the same benefits from stove top cooking, in high temperature methods such as frying and sautéing.
I know what you are thinking, frying and healthy? No such thing! But the truth is that by using extra virgin olive oil you can have both.
Although pan frying, deep frying, stir frying and sautéing are different stove top methods, they all have one thing in common: the temperature of the cooking oil. The object of these cooking methods is to cook the outside of the food quickly, creating a crispy exterior, while at the same time allowing the heat from the oil to penetrate all the way through. In order to accomplish this, the oil must reach a temperature of 350 to 370 degrees before introducing the food.