15 июл. 2014 г. · No. Steak needs be seared at a high, high temperature. Not only would extra virgin olive oil lose everything that makes it special at such a high temperature.

16 июл. 2010 г. · Extra virgin olive oil has a very low smoke point, meaning it's very easy to burn. Burnt oil smells and tastes bad, and may even catch fire ...

18 июл. 2015 г. · I recommend to use extra virgin olive oil only for finishing because it has a quite low smoke point. Refined oils are more suitable for frying.

26 июн. 2019 г. · Canola is far better for high heat searing than, say Olive Oil. You need a high smoke-point oil to avoid "rancid oil" taste (and everything else ...

23 февр. 2015 г. · Do not use olive oil when frying steak, it has too low a smoke point and may turn bitter. Use vegetable oil (canola/rapeseed, corn, peanut, ...

12 июл. 2010 г. · A mild oil, extra virgin olive oil and butter will get you through most anything. Add shortening if you like baking, and sesame oil if you like to cook asian ...

30 янв. 2014 г. · Depending on the steak, your preferences,and the cooking method, either canola or olive might be the winner from the selection you have enumerated.

27 сент. 2012 г. · The video shows how you use the extra virgin olive to cook, even to fry potatoes, the oil does not even come close to its burning point.

22 сент. 2015 г. · For the type of oil, just stick with an oil that can handle high heat (save your extra virgin olive oil for a salad), canola is fine and so is ...

10 нояб. 2013 г. · Technically, either would work. Almond oil has a higher smoke point (495° F, vs. 350° for olive oil), but the flavor of olive oil would probably be a better ...