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Rachael Ray--EVOO

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I have had no culinary training and at best, can follow a recipe, but I have to question something that RR does--her use of EVOO. (Yes, Rachael, I know you've had no training either!) I've read or heard from several sources that when heating oil for a recipe you should just use OO, not EEVO, because the heat kills the delicate flavors, so why bother using the more expensive EVOO. If that is true, I think RR is doing the home cook a real disservice by leading them to believe that they have to go out and spend big bucks for EVOO, instead of just plain old OO.

So, to all of you more experienced cooks, should one save EVOO only for cold applications, while using just OO for heated applications?


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  1. There's certainly a difference between estate-bottled, cold-pressed extra-virgin olive oil that you should probably only use for finishing, salads, etc. Commercial ones like Colavita could be used for regular cooking. There are chefs like Mario Batali who use it for everything and others who use it to deep fry-especially Neapolitan or Genovese specialties, for example, but don't use it for sauteeing.

    1. I use pure or extra light OO for most cooking apps. They have a higher smoke point than EVOO. I only use EVOO for poaching fish @ a very low temp, and then you can use it again for poaching, making dressing, mashed potatoes, etc. I save the good stuff for drizzling and dressings etc. adam

      1. I agree that evoo's are not all alike. As with balsamic, you would use an "everyday'" balsamic for say, a vinaigrette, but use an expensive aged balsamic to drizzle over a hard cheese, or finish a dish. Same with evoo. I buy only evoo and don't find that I spend a lot of extra cash as compared to oo. I buy larger, more economical bottles, like Bertoli, and have actually been very happy with Costco's Kirkland brand of evoo for my everday needs. I have a very nice bottle of evoo (about $30) for finishing.
        I hope this helps!

        1. I use it for everything but save my best for applications not involving heat.

          1. I would agree with you except, at least the typical commercial brands in your local grocer, EVOO doesn't really cost any more than regular OO. But cooking, especially in high heat, with EVOO, doesn't buy you anything. I guess it just sounds better for her to say EVOO, not OO...

            1. I have always found the EVOO acronym loathsome - just the sound of the word, and doubltess my personal quirk. But the annoyance goes up a notch when, like Ray, the user says "EVOO - extra-virgin olive oil" even though by now it's a commonplace that is widely understood. I'm waiting for some celebrichef to start saying "oo" instead of olive oil. Maybe Lidia Bastianich could blaze the trail - she seems to use twice as much as anyone else!

              1 Reply
              1. re: greygarious

                I am right with you on that one. The only reason that I used the abbreviation was that I was too lazy to write it out. What inspired my writing that email was the RR drinking game that someone else linked on another post. I believe it was one sip for each time that she said EVOO and two if she said EVOO--Extra Virgin Olive Oil. I noticed in one of her cookbooks she uses the abbreviation and then writes in out in parenthesis! Every time! (At least in the ingredient list, I don't know about the body of the recipe.)