油的选用, 哪种油适合cooking, 哪些适合stir-fry的?

jasonliu234

请教各位gx,市场上卖, 什么olive oil 还有什么extra virgin, 都不知道是干嘛的.

我知道橄榄油最好,但是卖得那些油,品种太多, 还有什么light olive oil不知道这些油,特别是橄榄油之间到底有什么区别.那些适合做菜,哪些适合凉拌?

astina

我炒菜凉拌都用extra virgin的，抗氧化好。不过其实橄榄油不适合爆炒的，沸点低，用它也就是出于健康原因。

大饼

橄榄油凉拌还行，炒菜不行。炒菜还得用菜油，豆油和花生油。

jasonliu234

在网上查了一下. 结论是extra virgin比较纯,适合凉拌. 而平时炒菜,一般的橄榄油就行了.

Extra Virgin Olive Oil is from the first pressing of the olives. This will give you the best, and tastiest olive oil. This will have a more delicate flavour.

Olive Oil is the 2nd or 3rd pressings...These have a "rougher" flavour, and is not of such high quality.

When you are using olive oil for, say, drizzles, finishes, salad dressings, etc, use Extra Virgin, because you will be able to taste it the best!

When you are frying, or using it in baking, or plain old "cooking, use the regular olive oil. It is less expensive, you will be using more, and the intracacies of the flavour of Extra Virgin Olive Oil would be wasted in these instances.

jasonliu234

既然比较好的炒菜的油是菜油, 那么那种菜油是最好的, 各自又有什么优劣:

canola oil
sunflower oil
peanut oil
corn oil

夢回唐朝

http://www.oursteps.com.au/bbs/v ... =%E9%CF%E9%AD%D3%CD

jasonliu234

Question: Cooking With Olive Oil - Can Olive Oil Be Used For Stir-frying?

Answer: You bet! Cooking with olive oil, harvested from olive trees in Mediterranean countries such as Spain and Italy, can increase the health benefits of stir-frying. The United States Food and Drug Administration has announced that olive oil may reduce the risk of coronary heart disease. Like green tea, olive oil is thought to lower the level of LDL cholesterol, the “bad” cholesterol that can clog arteries. The FDA report states that only two tablespoons a day may be enough to lower cholesterol levels. This is because olive oil is high in monounsaturated fat, but low in saturated and polyunsaturated fat.

What kind of olive oil is best?
There are three grades of olive oil: extra-virgin, virgin and olive oil (this last grade is also called pure olive oil). For stir-frying, it’s best to stick with olive oil, and stay away from the extra-virgin and virgin grades. Standard olive oil goes through a more rigorous refining process than extra-virgin and virgin olive oils. This gives it a higher smoking point, meaning that it can take the high heat needed for stir-frying.

Deep-frying is another story. The smoking point of olive oil varies between 375 and 400 degrees Fahrenheit (190.5 to 200 degrees Celsius), which can be a little low. You may want to stick with other types of vegetable oil, such as canola, or peanut oil for deep-frying. But feel free to use olive oil whenever you’re preparing your favourite stir-fry dishes.

[ 本帖最后由 jasonliu234 于 2008-3-17 10:45 编辑 ]

jasonliu234

It's a myth that you can't fry with extra virgin olive oil. The smoke point of extra virgin olive oil is variable, but rarely falls below 375F for high end, high quality extra virgin olive oil. The smoke point is going to vary because it's effected by the free fatty acid content of the oil. The higher the free fatty acid content, the lower the smoke point. With refined olive oils (which is different than "virgin" vs. "extra virgin"), the fatty acids have been lowered by chemically stripping them out. With really high end olive oils, the fatty acid content is low because the olive was treated really well in its harvest and production.

The best temperature to fry foods (in a deep-fryer even) is 350 to 375 degrees F (several sources say this, including Joy of Cooking), which is below a nice high end olive oil's smoke point.

Free Fatty Acid % - Smoke Point Temp (degrees F)
0.04 - 425
0.06 - 410
0.08 - 400
0.10 - 390
0.20 - 375
0.40 - 350
0.60 - 340
0.80 - 330
1.00 - 320

That's a chart that shows how the smoke point of oil will change as the free fatty acid content changes. Notice that at the minimum acceptable level of free fatty acids in extra virgin olive oil (.8%) the smoke point is 330 degrees F, but much higher at a really high end olive oil's free acid content (Pasolivo's harvest this year is .15% so you could reach 380 degrees F). The California Olive Oil Council (COOC) seal means that the oil has a minimum of .5%, which would be at the lowest 345 degrees, and with a high end COOC oil fine for frying.

If you're using unfiltered or undecanted olive oil, smoke will occur (but the oil isn't smoking) because little olive solids are smoking.

So, my recommendation is to only use a high end extra virgin olive oil that has the free fatty acid content printed on the label below .2% if you're going to fry.

[ 本帖最后由 jasonliu234 于 2008-3-17 10:49 编辑 ]

jasonliu234

研究了许久,对橄榄油的等级和区别有了非常深刻的认识

可是问题是......下次还是不知道到底买哪种橄榄油炒菜

[ 本帖最后由 jasonliu234 于 2008-3-17 10:54 编辑 ]

vvguru

看来好多来澳的同志对油的摄入还是很看中的， 身边很多朋友都改吃橄榄油only，

上次看电视鬼佬大厨说过一次，virgin 适合凉拌沙拉， light 杂质少适合stir fry, 也是，用light 的橄榄油凉拌也没味呀。

[ 本帖最后由 vvguru 于 2008-3-21 03:28 编辑 ]

花生

原帖由 jasonliu234 于 2008-3-16 17:56 发表
既然比较好的炒菜的油是菜油, 那么那种菜油是最好的, 各自又有什么优劣:

canola oil
sunflower oil
peanut oil
corn oil

这几种油其实都差不多，买的时候看一下标签。通常饱和脂肪（saturated fat）含量比少的比较好。

vvguru

canola oil 是仅次于橄榄油的好油， 花生油炒菜可是最香了， 可健康性上可就差远了。花生制油有个问题
是你不能确定你吃的花生油是新出的新鲜花生榨的， 而只要是久放的花生很容易有变霉变苦， 最终油里的花生黄曲霉
可高了去了，我可没指望生产厂家好心精挑细选把那些霉花生全挑出来。

我老家盛产花生，小时候本地都是吃炒熟后的花生榨的油，比现在机器压制兼化学萃取出来的油可香了去了，
可有个问题是我老家心血管发病率可是全省第一。

同理， 花生酱再香我都不吃， 花生没见着粒粒， 谁知道都是些什么花生压出来的， 没指望生产厂家安好心，
澳洲的也不例外。

[ 本帖最后由 vvguru 于 2008-3-22 02:06 编辑 ]

风中旗

为了健康，一律extra virgin。

不过说起味道，还是豆油。小时候在老家农村吃的豆油炒菜香得无法忘怀。

kaitlyn

支持LS的,我也一律用EXTRA VIRGIN!