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May 12, 2011 09:27 AM

Am I alone in the thought that EVOO...

...does not EVGOGO with everything?

I channel surf now and again between PBS, Cooking Channel and Food TV and notice that almost everyone seems to be cooking almost everything with extra virgin olive oil.

Not that I don't like it and use it, but EVOO has a distinct flavor that just doesn't belong in certain dishes, imo. I get the health argument, but will no one admit to using anything other than EVOO anymore? :|

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  1. I do use olive oil for most of my cooking but agree that it doesn't fit EVERYWHERE. There are cases when a more neutral flavor is needed.

    1. I never use Extra Virgin for cooking.

      13 Replies
      1. re: jmckee

        Neither do I. I use Olive Oil for cooking (not EV). EV is a much too strong of a flavor for cooking. I do use it in salads and as a finishing oil.

        1. re: traceykl

          me too. I just buy plain old olive oil for many purposes, and use the EVOO where I actually want that particular flavor. I totally don't get why so many cooks on TV use it for absolutely everything.

          1. re: DGresh

            Yes yes...regular olive oil for sauteing....ext virgin for salads, dipping, etc.

            1. re: DGresh

              i blame rachel ray, dean of the "you can be as dumb, tasteless and unschooled as i am and still cook" school of cooking shows.

              1. re: TheFoodEater

                You know RR probably appeals to people who don't know how to cook well, and that isn't a bad thing. I've only watched her a couple of times but I didn't think she was that bad. You can learn from her, and then progress.

                1. re: TheFoodEater

                  Is it a sin that I own a set of her non-stick pans???? I don't really like her cooking. I love my pans though!

                  1. re: BelovedofIsis

                    It does look like she really put some thought into making practical, useful kitchen tools.

                    1. re: inaplasticcup

                      I doubt she had anything to do with it other than putting her name on them for an endorsement fee...

                      1. re: jfryw8

                        Well, I'm not a huge Rachael fan, but having watched her show, I do think she appears to have enough experience cooking in a home kitchen to provide meaningful, if quick, input into the usefulness of the products she ultimately endorses. She may or may not have put a lot of effort into actual product development, but I don't think it's naive to believe that she took a meeting's worth of time to give a yea or nay to each product put before her.

                  2. re: TheFoodEater

                    I know it's trendy to Rachael bash, but she has something going. I am not a fan, but she does use real, fresh ingredients to make simple dishes. I love that she isn't forever using cream of something soup and canned veggies. She keeps it simple, and teaches people who are rushed how to cook from scratch. No harm in that.

                    1. re: c oliver

                      Doesn't Paula Deen also use a lot of canned schtuff, Y'AWLLLL??? :P

                      1. re: c oliver

                        Nope, inaplasticcup is right. PD says, yaawwwwll til I could puke.

                        1. re: c oliver

                          You must not have heard her say it. :P

              2. I always use EVOO for cooking, but a simple fruity one not a peppery one... except when I use peanut oil or grapeseed oil or light sesame oil. Certain recipes do require certain cooking oils to bring out the best qualities of the ingredients.

                4 Replies
                1. re: Gio

                  Same. I use EVOO for most things, but the just regular old supermarket variety. I have a really nice, peppery EVOO that I use only for finishing. There are certain times I use other oils (high heat, very neutral flavor) but mostly its the garden-variety EVOO.

                  1. re: DMW

                    i'm far too frugal a cook to use extra-virgin on everything, AND it's smoke-point is far below where i usually need it to be.

                    harold mcgee did a taste-test, between regular olive oil and extra-virgin. once cooked, the extra-virgin could not be differentiated out. furthering my waste of money argument.

                    oh, AND hearing somebody like rachel ray say "evoo" makes me want to punch the tv.

                      1. re: hotoynoodle

                        Exactly. Thank you. Cooking with EVOO is a waste, and it is not suited for the heat you need to cook. Besides which, is it really possible to be "extra virgin"??

                  2. Oh I thought you were going to say . . . . should never be called EVOO


                    4 Replies
                    1. re: thimes

                      Or worse yet, EeVeeOhOhExtraVirginOliveOil... :P

                      1. re: thimes

                        Would you believe I saw EVOO on a license plate just the other day???

                      2. I use it for most things even cooking because I don't bother to have both EV and non-EV on hand. I like the flavor just fine for cooking. Sometimes I go half-and-half with butter.

                        Otherwise - I use canola oil. Mostly for baking or something specially high-temp.

                        1 Reply
                        1. re: audreyhtx1

                          I cook with canola too. I like my EVOO on salads, mainly. Occasionally I add it to a cooked dish. I also have a little peanut oil on had for stir fries.