Too smokey when using EVOO

[Peachie]

Hey all; What type of EVOO would NOT create tons of smoke when cooking/roasting? I roasted some asparagus in a bit of EVOO last night and as usual it got so smokey that my smoke alarm went off.

(400 degrees and 8 minutes into the roasting was when the smoke started)

Maybe my smoke detector is too sensitive and it's not even in the same room...

[Chemicalkinetics]

EVOO unfortunately has a low smoke point, so I don't think there is a low smokey EVOO.

[janniecooks]

What kind of pan are you using? I find that a shiny aluminum sheet pan gives the best results. If you're using a dark pan, or a dark non-stick, that may be causing the oil to scorch. I just roasted asparagus with EVOO the other night at 400 in an aluminum pan and had no smoke; this was after roasting a chicken at 450 for 30 minutes - and no smoke then either (though the drippings did scorch). One last thought, perhaps the oven surfaces have substances that are burning and causing the smoke?

[Peachie]

Thanks, everyone, for these answers.

It could be that I've been using too much EVOO. I don't measure when it calls for 2 tablespoons or whatever.

When I made the chicken and artichoke casserole, I used a glass casserole dish and got smoke. When I roasted the asparagus, I used a foil-lined cookie sheet.

I'll look at the oven substances/surfaces the next time.

The first time this happened in this home, I didn't turn the fire alarm off fast enough and the fire department showed up. I was embarrassed but it was totally worth it as they were the best looking firefighters.......

[cathyeats]

I don't think it's that you are using too much oil. You should just never heat olive oil - or any oil - to the point that it smokes. In fact, I read that when it reaches that point, it creates trans fats!

[Chemicalkinetics]

I think it creates more than trans fats, and worse than trans fats.

[Vetter]

I always get frustrated trying to cook with EVOO too. Now I use a lot more grapeseed oil, and I'm better at finishing with olive.

Can I have the recipe for the chicken and artichoke casserole? I adore artichokes and am always looking for new ways to eat them.

[Chemicalkinetics]

I also use grapeseed oil too, but why are so many other people here use grapeseed oil?

[Vetter]

You mean why is it so common? I use it because I can get it at Trader Joe's (easy, cheap). It's still pricy at the regular grocery store.

[Chemicalkinetics]

Yeah. Obviously, corn oil, canola oil, peanut oil are all more popular than grapeseed oil, but I have noticed more and more grapeseed oil is being sold. I use because it has a relatively high smoke point and neutral taste, but I am not sure if that is why other people are using it.

[pikawicca]

I always roast veggies, coated in EVOO, at 450 degrees. Never any smoke problem.

[Aunt Jenny]

Peaches, if your seasonings for the roast in question are flavorful enough, you might want to try, just for laughs, RICE BRAN OIL. It has a higher smoking point than even peanut oil (it's BRILLIANT for deep-frying), has a mild, slightly nutty flavor, stays stable for a long time, and takes a LONG time to go rancid, even when stored out of the fridge. It's also nice in salad dressings when even mild olive oil will overwhelm other flavors. If you can't find it locally, try here: http://chefshop.com/Rice-Bran-Oil-Cal...
They've lowered their prices recently, too!

[foodsnob14]

You can also try a misto mister (I am sure other brands make them). You spray on your evoo without using too much. This seems to work for me and when I just drizzle and toss the kitchen gets really smokey.

[white light]

regular oil oil has a lower smoke point than evoo. or you could use something neutral like grapeseed oil that's got a high smoke point and finish with a little evoo .

[Peachie]

Thanks for the replies. I know about the different smoking points but was just confused when I read recipes that call for EVOO when roasting,etc. Thought you all had a secret to which I was not privvy.

[MoldyPeaches]

I use Colavita EVOO, no problems here. Even when I roast a Chx. I initially set my oven @ 400 B4 I chuck my chx. in the oven for 20 mins. to brown the skin a bit. Hmm, is your oven dirty ;)

[John E.]

I guess it must depend on what you mean by 'regular oil' because most cooking oils, canola, corn, soy, peanut, safflower, sunflower to name a few, have much higher smoking points than extra-virgin olive oil.

[Uncle Bob]

EVOO has a low smoke point...Use a higher smoke point oil...Corn/Canola/Peanut etc. etc.....Drizzle the EVOO over the top at the end for a full bodied flavor...

Enjoy!

[Peachie]

So many recipes call for roasting with EVOO. I tried the Chicken and artichoke casserole by ChocolateChipKT on this board. It was divine but once again the oven and kitchen became too smokey.

I'll check the oven temp.

[junescook]

Perhaps your oven is running high.