The SteveAndTiff Identity

[SAT 9,609]

What???? You mean I shouldn't be frying with olive oil?

Cheese cake, with strawberries and chocolate!

You call yourself a biochemist? Olive oil is terrible for frying, and not healthy when brought to a high tem. It's best used without cooking.

Search olive oil vs canola oil.

[Merrytooth 5,748]

My in-laws are coming over for dinner tomorrow night and I need to figure out what to serve for dessert. Husband is grilling steak, veggies and corn.

Try this one Blueberry snow. Someone made this dessert for 4th July party, it was so delicious.

http://allrecipes.com/recipe/blueberry-snow/

[Jacque67 7,328]

Olive oil has a low smoking point. Evaporating the flavor wit it. Try canola oil. It tastes great....

Peanut oil is tasty too.....

Trivia question......

What the difference between an oral and rectal thermometer.....

Nothing except where they are inserted.

You call yourself a biochemist? Olive oil is terrible for frying, and not healthy when brought to a high tem. It's best used without cooking.

Search olive oil vs canola oil.

Olive oil is great for cooking. You don't know good food.

[Caryh 5,206]

You call yourself a biochemist? Olive oil is terrible for frying, and not healthy when brought to a high tem. It's best used without cooking.

Search olive oil vs canola oil.

Myth number one: The smoking point of olive oil is too low for frying.

Some cooking oils and fats will reach what is referred to as the smoking point before reaching temperatures required for a good fry. The smoking point is the temperature at which a chemical change takes place resulting in undesirable smoke and flavor. Olive oil is not one of them. The smoking point of extra virgin olive oil is somewhere between 380 and 410 degrees Fahrenheit, depending on the impurities and acid content of the olive oil: the better the quality, the higher the smoking point. So, it appears that the smoking point of olive oil is well above the temperature required.

Myth number two: Frying temperatures will change olive oil from a ‘good oil’ to a ‘bad oil.’

Cooking fats and oils are considered dietary fats of which there are three types, saturated, trans and unsaturated. The first two are bad, but the third, unsaturated fat, includes olive oil, a healthy plant-derived dietary fat. The heat required to raise the temperature of olive oil high enough to fry food cannot change the chemical composition of olive oil from a good one to a bad one.

[Novembro 1,763]

My in-laws are coming over for dinner tomorrow night and I need to figure out what to serve for dessert. Husband is grilling steak, veggies and corn.

Try this and tell me how amazing it is!

http://www.recipebyphoto.com/grilled-nectarine-bowls/

[SAT 9,609]

Asian cooking far exceeds the smoking point of olive oil. You call yourself an Asian food aficionado?

Answer to trivia.....

Difference between oral and rectal thermometer.......

The taste...

[Caryh 5,206]

Asian cooking far exceeds the smoking point of olive oil. You call yourself an Asian food aficionado?

We never exceed the the smoking point of the oil.

I think you're getting your cooking advice from Tiff.

And after eating her cooking, how can you tell the difference in taste?

Edited August 15, 2013 by Caryh

[SAT 9,609]

Your ordinary Chinese take out is 600 degrees. More in an authentic Chinese place.

My outdoor kitchen stir fry burner produces 800 degrees.

Tiff is not the chef of the family. (You very foolish man). I am.....

[Caryh 5,206]

Your ordinary Chinese take out is 600 degrees. More in an authentic Chinese place.

My outdoor kitchen stir fry burner produces 800 degrees.

Tiff is not the chef of the family. (You very foolish man). I am.....

Chinese isn't the only form of Asian cooking. And I think I could take out a Chinese person in the fryer at a much lower temp than 600 degrees.

Looking up the smoking point of canola oil

Canola Oil: Unrefined 225 F

Semi-Refined 350 F

Refined 400 F

(Good Eats) 435 F

Looking up smoking point of olive oil

Olive Oil: Unrefined 320 F

(Good Eats) 375 F

Extra Virgin* 406 F

Virgin** 420 F

Olive Oil* 438 F

Pomace Oil** 460 F

Extra Light* 468 F

I think someone was doing Steve math.

Edited August 15, 2013 by Caryh

[Novembro 1,763]

OIL FIGHT

[SAT 9,609]

That should read "you very polish man"

[SAT 9,609]

OIL FIGHT

Ladies mud wrestling is better

[Asia 2,498]

Afternoon everybody!

Almost 20 pages to catch up... lol

[SAT 9,609]

http://www.livestrong.com/article/110942-health-benefits-canola-vs.-olive/

[SAT 9,609]

1. Studieshave shown that alpha-linolenic acid, also known as ALA, may help protect the heart by its effect on blood pressure, cholesterol, and inflammation.

2. Also, individuals may substitute fats in ones diet with canola oil. Research has shown that by completely substituting canola oil for other oils may help individuals in meeting their daily dietary requirement of saturated and unsaturated fat.

3. Canola oil has the highest level of plant sterols. These may reduce the risk of heart disease.

4. It has a high caloric content, especially rich in monounsaturated fats like oleic acid. This helps in lowering the bad cholesterol levels and increases the good cholesterol in an individuals blood.

5. Canola oil is rich in antioxidants like vitamin E. Vitamin E helps in maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen free radicals.

6. Canola oil has highest smoke point oil is also an ideal choice for deep frying because it can be heated to a higher temperature (smoke point -450 °F). This results in lower oil retention in the fried foods.

Read more: http://www.fitnessrepublic.com/nutrition/fats-oil/canola-oil-vs-olive-oil.html#ixzz2c3L7I1P4