Coocking with olive oil

There is a fallacy that olive oil is suitable only for preparation of cold dishes, but not for cooking. From this error stems that use olive oil just pouring salad and olive oil is actually much better than other fats for cooking, frying and steaming. There are several peculiarities when using olive oil for frying and baking. It should not be heated to boiling accurate. This would change its chemical composition, and is a prerequisite for degradation because its harmful to the organism. Fresh Olive Oil / no older than six months from the date of manufacture / should not be heated, because it  will spray very strong. This is due to particles of flesh that are not settle yet. That is why young Olive to have - a strong flavor of ripe. When used for preserving, in practice you can keep every product in olive oil, but most is used for preserving vegetables, cheese and fruit. It is important that food is completely covered. In addition, it must be pre-scoured or dried to extract water from it and to avoid any mold. In baking, frying or steaming use mature oil that is at least a year. Because it is already izbistrenno naturally heated and not sprayed. To avoid the critical point the hot oil, drop a piece of onion or other and when it starts to gurgle, the oil is ready. Avoid warm up olive oil in a closed vessel, there is an ignition hazard. Use the  Olive oil at room temperature, only when it is associated - fast with other products. Olive oil in a frying pan has to be very heated, otherwise you risk the dish from sticking. The optimum temperature is around 170 degrees. When using the fryer, the optimum temperature is 180 degrees. . Olive oil in the fryer can be used repeatedly to 5-6 times, then must be replaced.