Yeah that’s exactly what I meant. Thank you for the clarificarionsalemj wrote: ↑Tue Jul 07, 2020 12:05 pmYou know, I think the definition of "cooking" here is complicated. I bet you could absolutely tell a difference if you drizzled the oil on top of a hot pizza straight out of the oven as a finishing touch (or perhaps even before it went in), and the same goes for many other dishes where you might finish with an oil used during cooking (not to mention raw things, like hummus, which are often finished with some oil on top but also made with the oil). I guess what I'm saying is that the oil keeps a lot of its fragrance and uniqueness up to a point, but I agree: for longer cooking applications or when the oil isn't a primary flavour, then I think you are actually in the majority, which is why many chefs recommend not even using extra virgin for many cooking applications to begin with! I think most people here are referring to finishing oils, and not higher-heat or longer cooking applications when it comes to the subtle differences.
Olive Oil Suggestions
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Re: Olive Oil Suggestions
Re: Olive Oil Suggestions
I tend to use fancy oil for finishing soups and other dishes but usually use oil with a higher smoke point to cook. I'll keep a good one in the fridge for quite awhile and just use a little at a time. I'm working on an Agrumato Extra Virgin pressed with lemons
Re: Olive Oil Suggestions
Can you recommend a quality olive oil dispenser?
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Re: Olive Oil Suggestions
As dark a wine bottle as you can find with one of these works great for me:
Olive Oil Spout for Olive Oil Dispenser - UK Patented Oil Pourer - Mid Flow Shut Off for Accurate Measurement - One Handed Open & Close Cap Keeps Oil Fresh and Prevents Oxidization - Green 2 Pack https://smile.amazon.com/dp/B07X614J38
Re: Olive Oil Suggestions
Wow. Thanks! Looks great. I've bought Tablecraft 16 oz Oil & Vinegar Cruet.
Just enjoy my life, people and you.