Frylight Olive Oil Spray, 190ml

Product Information

Keep the oil hot. When the oil isn’t hot enough, more oil seeps into the food, adding more calories and making it feel soggy and heavy. 340° to 380° F should do the job. There are four main types of olive oil: extra virgin olive oil, virgin olive oil, pure olive oil, and light olive oil. Here is a bit about each:

As always, please remember the information shared here on The Mediterranean Dish is intended for your general knowledge. It is not intended as a medical diagnosis or advice. Please be sure to consult your healthcare provider before trying a new diet or a way of eating. Never disregard professional advice or delay seeking treatment based on what you read. As the flavor of olive oil degrades when heated for long periods of time, we only recommend using your salvaged olive oil for cooking. As the olive oil does retain some flavor from the food you cooked, be mindful of where you used it! Don’t use oil from onion rings for making something sweet, like churros. The smoke point of an oil refers to the temperature at which it begins to smoke and degrade. At this point, harmful compounds form in the oil. When it reaches its smoke point, an oil also loses much of its nutrients and antioxidant properties. Now this is my favorite question of all as a home chef who uses olive oil in everything, from a big pot of stew to baking my favorite apple cake, and everything in between. When pan frying, the key is getting the oil to the right temperature. You’ll want the oil to be hot enough that it sizzles, but not too hot, otherwise the food becomes brown before the interior can finish cooking. The sweet spot is about 375° F. As the smoke point of olive oil ranges from 350° to 410° F, some olive oils can do the job. Regular Olive Oil For Pan FryingThe Fry Light olive oil spray is therefore a real asset to me as it allows me to control the quantity. Properly fried food will absorb much less cook­ing oil if the tem­per­a­ture is hot enough before intro­duc­ing food. Otherwise, the food will soak up the oil, pro­duc­ing asoggy, flac­cid prod­uct. Like those oil-soaked fries you had last week from your favorite fast-food chain.

Reduces the risk of stroke and protects against heart disease– EVOO is known to lower LDL (“bad” cholesterol) and increase HDL (“good” cholesterol). High cholesterol increases your risk for both stroke and heart disease.Although pan-fry­ing, deep-fry­ing, stir-fry­ing and sautéing are dif­fer­ent stove­top meth­ods, they all have one thing in com­mon: the tem­per­a­ture of the cook­ing oil.