Olive Oil

[sapphirejules]

Forgive me if this is a stupid question...

I heard olive oil turns into a trans fat once heated, is this correct?

[Erik]

Olive oil, a monounsaturated fat, is far more heat stable than any of the polyunsaturate fats. It has a pretty high smoke point which makes it good for cooking. All oils will oxidize to some degree when heated to very high temperatures but from my understanding highly monounsaturated fats are quite resistant to hydrogenation. (at least relative to other oils)

[JGWright]

Trans fats are solid at room temp.

Think of lard.


Does olive oil turn solid when you cook it?


To turn olive oil to a trans fat, you need a metal (nickel or platinum) catalyst and a long period of 250-400 degree heating, usually over several hours.

[DarkAnimal73]

1 or 2 bottles of olive oil


1 Plastic drop cloth


1 or more willing bodies


Enough room to get slippery


Good times

[mich56]

Forgive me if this is a stupid question...

I heard olive oil turns into a trans fat once heated, is this correct?

It does not turn to a trans fat. But it becomes toxic if at high temp. Not good for the body. You don't want to cook with high heat and olive oil..medium to low heat is best. If it burns and smokes THROW IT OUT!!!

High heat (lets say sataying for example) oils would be coconut oil and ghee/butter.

[Aaron_F]

if you use it long enough and often enough, there will be some tans isomers showing up. Its not something that is instant or anything like that.

High heat and butter also don't go together. Burnt butter tastes like shit.

[sapphirejules]

1 or 2 bottles of olive oil


1 Plastic drop cloth


1 or more willing bodies


Enough room to get slippery


Good times

You dirty, dirty!!!

Thanks everyone for your responses.

[mich56]

if you use it long enough and often enough, there will be some tans isomers showing up. Its not something that is instant or anything like that.

High heat and butter also don't go together. Burnt butter tastes like shit.

:yeahthat: That is why I put ghee there too. Better for high heat.

[Ana]

I use my olive oil raw and cook with grape seed oil, it works well also

[Aaron_F]

:yeahthat: That is why I put ghee there too. Better for high heat.

even ghee burns :)

[Rumbach]

if you use it long enough and often enough, there will be some tans isomers showing up. Its not something that is instant or anything like that.

High heat and butter also don't go together. Burnt butter tastes like shit.

Make yourself some clarified butter. That's what the pros use in the kitchen, can heat relatively high compared to regular butter.

[Espi]

Clarified butter = ghee.

The reason butter burns easily is that it contains some protein fractions that will disappear when it's being clarified.

Ghee will burn too, but at higher temperatures. Not sure though whether the burning point then will be similar to mild olive oil.

Extra Virgin Olive Oil burns easier than 2nd pressing olive oil. Which is why you should reserve EVOO for salads and moderate heating, just like you would for normal butter.

[Aaron_F]

Make yourself some clarified butter. That's what the pros use in the kitchen, can heat relatively high compared to regular butter.

read my post one above yours.

ghee/clarified butter is better, but it also doesnt taste as nice as normal butter :)

not that horrible white american crap

[Rumbach]

oohhh, never heard the word ghee.

personally, i use butter in a bit of olive oil - it seems to protect the butter from burning.