{"id":22080,"date":"2021-09-28T14:28:53","date_gmt":"2021-09-28T18:28:53","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=22080"},"modified":"2021-09-28T14:30:07","modified_gmt":"2021-09-28T18:30:07","slug":"deep-frying-with-olive-oil","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=22080","title":{"rendered":"Deep frying with olive oil?"},"content":{"rendered":"
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\nRutabaga-Roquefort fried pie, deep fried in olive oil<\/em><\/p>\n

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.<\/p>\n

In any case, I can testify that olive oil, when heated to 350 degrees (a good temperature for deep frying) does not smoke.<\/p>\n

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.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … Continue reading “Deep frying with olive oil?”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-22080","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/22080","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22080"}],"version-history":[{"count":3,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/22080\/revisions"}],"predecessor-version":[{"id":22084,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/22080\/revisions\/22084"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}