Rutabaga-Roquefort fried pie, deep fried in olive oil
We have learned in recent years that olive oil is more stable at high temperatures than we knew. Research has shown that the stability of vegetable oils when heated is more complicated than the temperature at which they begin to smoke.
In any case, I can testify that olive oil, when heated to 350 degrees (a good temperature for deep frying) does not smoke.
With all this in mind, I continue to believe that, the less vegetable oils are heated, the better. I don’t deep-fry very often. But when I do, I’d rather use a nice organic olive oil than, say, a peanut oil of doubtful origin.
The olive oil can be re-used if strained and stored nicely. I am strongly of the opinion that, because of the unknown food components that get into the oil during deep-frying, even olive oil should be stored in the refrigerator after it has been used for deep frying.
As usual, a beautiful presentation of your meal. I just bought a bottle of organic olive oil so pleased to learn this.
Hi David
Try Ghee, when you have a chance or time to do something different. Using it cooking eggs as in scrambled is yummy, with a touch of salt & pepper or herbes-de-provence as in over easy/medium. We use it for making bread or pancakes with almond flour or spread on sourdough toast
Hi Henry: Ghee is so expensive! Then again, butter is expensive. Do you ever make your own ghee?