Anything that isn’t extra-virgin olive oil is nearly as good extra-virgin olive oil. There … Tessa Simpson says. Both oils were heated in an industrial fryer at 374°F for 40 hours. Nevertheless, do not be discouraged. Acrylamides are formed when certain starchy foods, such as potatoes, are cooked over 250° F. This happens regardless of what oil you use. Once you reach 350⁰ again, it will be time to take the food out of the oil. Refined olive oil is 468F, unrefined is 320, EVOO is around 400. There is absolutely not a shred of evidence in any peer reviewed journal demonstrating this claim. A group whose report was published in the Journal of Agricultural Food Chemistry heated olive oil … Using the wrong type of oil for deep frying can lead to the release of toxic fumes and harmful free radicals. Oils with low smoke point (such as coconut oil), or moderate smoke points (such as extra virgin olive oil), outperformed oils with higher smoke points. The latter showed an important decrease in hydroxytyrosol (3,4-DHPEA) and its secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEA-EA), while lignans decrease was lesser. study compared extra virgin olive oil to sunflower oil. It is not really related to oil or temperature. The oil will rise in temperature as the food cooks. It is interesting to note that no one ever says not to cook with butter or coconut oil due to their low smoke points. Heat also accelerates these chemical processes, and can make oil go rancid more quickly. The matter is that the microwave oven is a place where water molecules usually vibrate thus heating up the product. Furthermore, the naturally cloudy oil contains fruit water and small pieces of olives, which change their aggregate state at about 100 degrees. This is not exactly true. What happens to oil in the cooking process? Olive Oil Retains Health Benefits During Cooking, Vegetables Cooked in Extra Virgin Olive Oil Retain More Nutrients. Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. The reason for the confusion may have to do with the knobs on your stove. Medium heat cooking methods include pan frying, deep frying and sauteing. Although it's safe, healthy, and delicious, olive oil isn't the be-all and end-all of cooking fats. Using the wrong type of oil for deep frying can lead to the release of toxic fumes and harmful free radicals. But many are confused as to what constitutes high heat cooking and how to tell when you have exceeded a safe cooking temperature. Ever wonder if burned cooking oil is toxic? | © North American Olive Oil Association. Cooking with mostly monounsaturated olive oil rather than saturated fats such as lard can decrease your risk of heart disease. Acrylamides are formed when certain starchy foods, such as potatoes, are cooked over 250° F. This happens regardless of what oil you use. In short, almost all liquid fats have similar smoke points. Smoke point is not the most important factor when choosing a cooking fat. the typical taste of this oil, evaporate if overheated. The study found that extra virgin olive oil performed better than sunflower oil. A study published in the Journal of Agriculture and Food Chemistry puts this myth to rest. Depending on what you are cooking, it is likely that the sum total temperature of the food you are cooking with the olive oil will be within safe cooking temperatures for olive oil. In short, almost all liquid fats have similar smoke points. The nutritional value of olive oil used in frying or deep frying partially depends on the quality of the olive oil and type (refined, virgin or extra virgin), frying time and acidity of the oil. 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