Re: [CH] Olive Oil [BARELY ON-TOPIC..okay, probably not on-topic at all...so

ChefChile@aol.com
Thu, 29 Jan 1998 16:33:40 EST 

In a message dated 98-01-29 08:14:28 EST, callen@sirius.com writes:

<< 
 Regarding peanut oil and Chinese cooking.
 
 I recall reading that peanut oil can cook at a higher heat than other oils
 without burning.  Therefore, it was good to use when cooking with the high
 heat of woks and stir frying.
 
 Perhaps some of the professionals on the list has more information or
 experience regarding this.
  >>

Sorry I messed up the last one..

Now you can refer to the page 157 of the 5th Edition of the New Professional
Chef or I have highlighted some of that list below.

OIL                                  Smoking Point
Peanut                              440°
Olive                                 375°
Lard                                  375°
Corn                                  450°
Vegetable Shortening
 (emulsified)                       325°
Soybean                            495°
Sunflower                           440°
Cottonseed                         420°
Butter                                 300°
Clarified Butter                     300°

Peanut oil is the oil of choice for deep frying, and stir fry in my opinion.  

I prefer Olive oil for grilled vegetables, and sauces that do not require long
periods of exposure to heat. (they cook up fast)  Olive oil also imparts a
particular flavor to the foods it is used in.  I am extremely reluctant to use
Extra Virgin Olive Oil in anything that will be cooked.  I prefer to use EVO
in dressings, and drizzled over finished items to impart the correct flavor.

For making Chile Oil, I prefer using Soybean oil.  The oil absorbs the flavor
from the chile very well and since the oil has such a such a high smoking
point I don't have the added worry of setting the house on fire as easily.
Once the chile oil is prepared I use it fairly quickly, within two weeks. (I
make small batches)  I use this oil as a flavoring and not the main oil I will
fry in.  I find that using peanut oil as the main cooking oil and adding chile
oil late in the cooking the flavor dosen't get lost.  Another thing that I do
is add sesame oil at about the same time as the chile oil to create a real
complex and nutty flavor.

Anyhow, thats just my thoughts on the whole question.  Just remember that the
smoking point on any oil can change over time due to age, quality, purity, the
number of times it has been used, etc.  I guess my point is to be careful.
Start using different oils and getting used to the flavors you can create with
them.  Experiment with cooking, and don't be afraid to mess up once in a
while.  (Its okay to mess up in cooking, its the only way you learn, and
sometimes it turns out really good)

Yours Truly in Supreme Heat

ChefChile@aol.com   aka "John"
TCS Mystic Fire Priest
Monk of the SOB
Executive Chef Ring O' Fire   C=:-)    
Humble Servant to the Great Hab