So everyone talks about how oils are good for you. How exactly do you cook with olive oil? Or can you just dump a little bit into a shake and your good?
Actually, if you can answer both those questions, that would be good. I curently cook eggs in a pan, and chicken in the oven. I use this butter-flavored spray for the chicken so it doesn’t stick, and I use a little bit of butter for the eggs so they don’t stick.
Would I be able to add some oil into these at all? What kind of oil would you guys recommend?
I personally use a little olive oil in the pan for eggs and chicken. You don’t need to dump a lot in to keep your food from sticking. Also, I use a little bit with balsamic vinegar and an Italian seasoning to marinate chicken. Damn tasty and nice and juicy.
Olive Oil cooking spray is always a good option. I believe olive oil’s smoke point is 375 F- not a good idea to heat any oil past its smoke point.
As for consuming it raw, it’s an excellent topper for all that spinach or salad. Throw a tbsp of olive oil, and a tbsp of your favorite vinegar on some veggies.
In a shake? Sure, might not taste great but you can do it. Sip it from the bottle too … Ive never done it but a number of people here suggest it.
To pan sear: Put enough oil to cover the bottom of a pan. Heat oil and throw meat on top. Let it cook. Its pretty easy.
The non-stick spray is alright, but being a typical Italian I like using olive/canola oil for cooking instead. Oil+eggs = not very tasty. Most people use butter or spray for those.
You also need to remember that there are 3 types of Olive Oil: Extra Virgin, Virgin, and regular Olive Oil.
EVOO should be used cold like on salads or in your shakes. Add a little bit of Balsamic Vinegar and some spices and it’ll be good for dipping vegetables too.
Virgin Olive Oil can be used for cooking. Keep in mind not to heat it too high. A light saute or to cook eggs should be fine.
Regular Olive Oil can be used for “serious” frying or for baking. You can get it with a “lite” taste, meaning it won’t taste like EVOO or even VOO, to use in recipes that call for “vegetable” oil.
They all have approximately the same nutritional value, but each is processed differently. Some makers may even cut corners and use more or the wrong chemicals to make the lower quality oils. Make sure you buy a reputable brand.