Olive oil question...?

Question

I know that you typically won't use olive oil when frying because it does not have as high a smoking point than a canola or peanut oil. In what other scenarios would you use those types of oils rather than olive oil in cooking?

Answer 1

Well it all comes down to taste, you can use them any where you want. Just remember that the taste that they have sometimes can be heavy. I don't like mayonnaise that is made with soy oil cause to me it taste fun. Canola oil you can use to make salad dressing and such, as well as peanut. I have walnut, grape seed, and some other for salad dressings. Just depends on the flavor I am looking for. Peanut oil is a little heavy for salad but don't let that stop you, You can even use a combination.
Also when grilling vegis on the BBQ those oils can be used, lightly. Again the taste thing comes into play.

Answer 2

Mainly you use the other oils - Canola or Soybean when you want neutral flavors not the strong olive oil taste...
such as baked sweets- muffins, cakes and pies.
making roux for gravies or other sauces.

The general usage is Extra virgin olive oil is great when you don't need to cook it - salad dressings or dips where you want the strong flavor.

Virgin Olive oil is good for cooking, 420F smoke point.

Stuff labeled as just "olive oil" has been refined and blended thus raising the smoke point even higher than virgin olive oil.

Answer 3

I use olive Oil for EVERYTHING! Even to spray cake pans and for things that are supposed to be sweet. Maybe my taster just isn't as sensitive as other peoples, but my husband never says things taste funny either.

Answer 4

Deep fry, General shallow fry, Browning off veggies for stew.

Answer 5

You may also use canola for baking.

Answer 6

frying chicken or fish or making your own taco shells.