Have you ever set off a smoke alarm while cooking? We’ve all been there. Whether it was popcorn in the microwave, pizza in the oven, or French toast in the frying pan, it’s not uncommon. However, when cooking with extra virgin olive oil, you can easily avoid burning it by following some simple advice.
First and foremost, keep your eye on the frying pan for tell-tale wisps of smoke. These wisps signal that you’re close to burning the oil, but not quite at the so-called “smoke point” where the EVOO begins to break down.
According to Kathy McManus, director of the department of nutrition at Boston's Brigham and Women’s Hospital, “The reason you want to avoid burning the oil is that it will spoil the taste of the food, and some of the (EVOO’s) healthy properties may be destroyed.”
Extra virgin olive oil is very suitable for cooking, as its chemical structure and healthful antioxidants protect the oil from heat during cooking. A high-quality EVOO has a smoke point of around 410 degrees Fahrenheit, which makes it ideal for sautéing, roasting, frying and even deep frying.
“Extra virgin olive oil is really pretty resilient," said Bill Briwa, a senior chef-instructor at the Culinary Institute of America's campus in California's Napa Valley. At a recent healthy eating and living conference we attended at the Napa campus, Chef Briwa demonstrated how to sauté green beans in EVOO while offering advice on how to avoid burning your oil.
“When you see the first few wisps of smoke that tells you the oil is the hottest it can get before you burn it," explained Chef Briwa, as he heated the frying pan. "You then have two choices. You can take the pan off the heat. Or you can add some food." By adding a big batch of beans quickly, the temperature was reduced well below its smoke point. "We just lowered the temperature of that frying pan by 50 degrees," he noted.
It’s important to note that these barely noticeable wisps of smoke tell you something else about your EVOO when you’re sautéing or frying. “It's an excellent temperature for cooking,” Kathy McManus told us. So keep your eyes on the pan and avoid burning your EVOO for perfect, healthy and tasty meals.
Sources: Olive Oil Times, About Olive Oil
