Quote:
Originally Posted by spaghetti
A couple years ago there has been a big debate in Italy about what's the best oil for deep frying, a real case of national security with celebrity chefs arguing on newspapers and telling each other to f...k off live on tv!
At the end of the day, this is what's left of the debate. Two questions:
1-which oil is healthier for deep frying?
2-wich oil makes your fry taste better?
The national debate brought to these answers:
1- Healthy- The winner is olive oil, silver medal to peanut oil, bronze medal to sunflower oil.
That's because of their lower content of linolenic acid, a substance which may have a slightly toxic reaction in the frying process. Another point for olive oil is it's higher "smoking point" (it "smokes" at 240 centigrades) and you all know how unhealthy burnt oil can be.
2- taste- personal preference. Just consider that olive oil has a stronger taste, while penaut and sunflower oil have a more "neutral" taste. So a fish fried in sunflower oil will taste of FISH more than a one fried in olive oil, wich will be a better tasting dish, but less "fishy".
PS- This is no gospel, it's just what some people say in a small mediterranean country.
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What a happy coincidence that Italy is also one of the worlds biggest producers of Olive oil! (Like French scientists periodically reporting new health benefits being found for wine?! Pity about sclerosis of the liver, impaired judgement & alcoholism. Or British scientists releasing new discoveries about the health benefits of chocolate before Easter and Christmas; pity about all the palm oil.)
I didn't realise that olive oil had a high smoking point. I heard an American scientist talking on the radio, recommending peanut oil for stir frying, as it has a very high smoking point (it actually tastes better too -- more like "authentic" Chinese restaurant food?).
Growing up, we never had olive oil. Olives arren't grown here (although its becoming quite a popular garden plant now - although with all the rain this year, you have to wonder how many will survive). Oils were't used much, fats (butter, lard, margarine, beef dripping) were more common. Maybe corn oil for frying sometimes. Over the years, the diversity of food eaten here has increased dramatically. I must admit, I found the taste of Olive oil pretty unappealling when I first tried it (heck, it was all...oily). It was an aquired taste but we use it often now -- although we probaby wouldn't if it didn't have such a healthy reputation. Surprisingly, Olive oil is a lot cheaper than homegrown flax seed oil currently too -- although that might change. (I believe olive oil is mono unsaturated - so pretty neutral healthwise. Flax oil contains Omega-3, which is pretty beneficial healthwise.)
I would normally opt for a more neutral flavoured oil for a good fresh fish. Although, having read your post, I see I will have to consider using olive oil to give a more authentic Italian/Mediterranean flavour to some dishes in future
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