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<pre>In an article entitled "Your Food" and subtitled "Olives and Canola",
published in the March 21, 2002 issue of The Land newspaper, I found the
following statement ...

"Canola oil can be used for all kinds of cooking, baking and in
salad dressings.
It is excelent for deep frying, whereas olive oil breaks down at
high temperatures. " (my emphasis)


I am concerned that the temperature breakdown statement is not accurate.
At the very least, it gives the impression that oilve oil is not good
for deep frying, whereas I believe the facts to be the opposite to the
above statement.

I would welcome any references to accurate, scientifically conducted
research into the relative merits of the various oils for deep frying
(and other cooking methods).

With this research, I would be better prepared for such arguments, both
locally and abroad.

Thanks, in advance

John Attwood
Tamworth
(Northern) NSW Au


[Non-text portions of this message have been removed]
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<pre>John

I don't pretend to be an expert and don't understand the reasons why this is
so, but I believe that there is a large degree of truth in the statement.

Firstly, one must differentiate between EVOO and VOO on the one hand , and
(pure) OO or light OO on the other.

To deep-fry with EVOO is just a waste of good oil, unless you are sitting on
excess stocks. The distinguishing flavours will all be lost long before
cooking temperature is reached. And unrefined oils will have a lower smoke
point than refined oils.

Even then olive oil is not the ideal oil for deep frying, as it has a
relatively low smoke point. If you don't want to use a refined oil, use
avocado oil.

Here is a quote from http://www.spectrumnaturals.com/ , which is a
commercial site but I think that the facts are by and large true:

QUOTE:

Some Oils Can Take the Heat

Heat can cause damaging molecular changes in oils, and some oils are better
than others at resisting the stress of heat. Generally, unrefined oils break
down easily, while refined oils do not. Likewise, polysuperunsaturated oils
are fragile under heat, but monounsaturated fats are not. Fresh-pressed,
unrefined polyunsaturated and superunsaturated oils are the oils most
sensitive to heat.

.......

Other unrefined oils are suitable for medium-heat applications such as
baking and sautéing (255° F to 350° F). Heat above these temperatures can
transform the fatty acids and destroy nutrients, such as Vitamin E. Spectrum
Naturals’ unrefined oils include olive, sesame, corn, and peanut.

When cooking at medium-high to high temperatures (325° F to 400° F), use
only oils that are partially or fully refined. Spectrum Naturals markets
minimally refined canola, safflower, sesame, soy, sunflower, and walnut
oils.

For high-heat cooking temperatures up to 520° F, refined oils that are high
in monounsaturates are best. These include Spectrum Naturals high-oleic
safflower, super canola, and avocado oils.

Kelvin, the Heat Guide.

Spectrum Naturals’ heat guide is “Kelvin,” the thermometer man, who can
advise you which oils to use at which temperatures. In general, enjoy
unrefined oils when meal preparation doesn’t involve cooking, or when you’re
using medium heat for steaming, light sautéing, baking, or sauce making.
Rely on partially or fully refined oils for high-temperature oven cooking,
stir frying, and quick sautéing. Use only refined oils high in
monounsaturates for the extreme temperatures of deep frying, searing and
browning.

UNQUOTE

Regards

Kurt Küpper

-----Original Message-----
From: John Attwood [mailto:johnat@...]
Sent: Sunday, 24 March 2002 17:04
To: OliveOil@yahoogroups.com
Subject: [OliveOil] Oil comparisons


In an article entitled "Your Food" and subtitled "Olives and Canola",
published in the March 21, 2002 issue of The Land newspaper, I found the
following statement ...

"Canola oil can be used for all kinds of cooking, baking and in
salad dressings.
It is excelent for deep frying, whereas olive oil breaks down at
high temperatures. " (my emphasis)


I am concerned that the temperature breakdown statement is not accurate.
At the very least, it gives the impression that oilve oil is not good
for deep frying, whereas I believe the facts to be the opposite to the
above statement.

I would welcome any references to accurate, scientifically conducted
research into the relative merits of the various oils for deep frying
(and other cooking methods).

With this research, I would be better prepared for such arguments, both
locally and abroad.


Thanks, in advance

John Attwood
Tamworth
(Northern) NSW Au


[Non-text portions of this message have been removed]




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