1

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Best oil to use for Brussels sprouts? 375 degree heat!

Answered on August 19, 2014
Created April 24, 2013 at 1:35 AM

I have a recipe for roasted brussel sprouts, and it requires cooking at 375 degrees for roasting. It recommends olive oil (which is definitely a tasty choice) however, upon my oil-research I've found that Olive Oil has a low smoke point and denatures pretty quickly. Therefore, if olive oil is not a good oil to cook with at 375 degrees, then what is? I know many will be quick to say "coconut oil!" but doesn't that have a 350 degree smoke point?

Thanks for the help! :)

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 24, 2013
at 05:09 PM

The difference between the oven and the stove-top pan is heat transfer. In the oven the heat transfer is from air to food. In the pan, the heat transfer is directly from the metal pan to the food. Metal conducts heat better than air. Throw in oil and you increase heat transfer yet again.

61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on April 24, 2013
at 04:03 PM

+1 as everything we eat doesn't have to be the mostest optimumalish thing ever, and schmaltz is considered a traditional fat for the kosher-keeping and taste is a subjective thing.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 03:47 PM

I took a look at the link - that's just expeller pressed, which isn't necessarily refined. I wasn't able to find the word 'refined' anywhere on the label. So, I would say this product is unrefined. However, it is weird that they didn't label it "virgin", as well. If it's just "pressed more", I'd say it's probably okay.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 03:45 PM

I took a look at the link - that's just expeller pressed, which isn't necessarily refined. I wasn't able to find the word 'refined' anywhere on the label. So, I would say this product is unrefined. :-)

86c97b2779feab3c330f5e1c5fea7e25

(2312)

on April 24, 2013
at 03:14 PM

Good to know, thanks

43873f3cea4f22f91653b0f5ec7ab9d9

(401)

on April 24, 2013
at 02:55 PM

Interesting. What about refined coconut oil that is expeller-pressed and uses no solvents? (like this Jarrow coconut oil: http://www.iherb.com/Jarrow-Formulas-Organic-Coconut-Oil-Expeller-Pressed-16-oz-454-g/2506)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 02:41 PM

@shtoink - Depending on temp, in order, all unrefined: ghee, cocoa butter (those two for very high temp frying), olive oil, lard, coconut oil, butter. The refined versions of any of those will have higher smoke points (granted, ghee is basically refined butter, hah). Unrefined is generally preferred, as chemical solvents are used to refine plant oils - here, that's a concern for coconut oil - it's very high smoke point when refined, and fairly middle-road when unrefined. At high temps, butter will start caramelizing, as the milk sugars will start burning long before the oil starts to smoke.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 02:38 PM

@shtoink - in order, all unrefined: ghee, cocoa butter (those two for very high temp frying), olive oil, lard, coconut oil, butter. The refined versions of any of those will have higher smoke points (granted, ghee is basically refined butter, hah). Unrefined is generally preferred, as chemical solvents are used to refine plant oils - here, that's a concern for coconut oil - it's very high smoke point when refined, and fairly middle-road when unrefined. At high temps, butter will start caramelizing, as the milk sugars will start burning long before the oil starts to smoke.

43873f3cea4f22f91653b0f5ec7ab9d9

(401)

on April 24, 2013
at 02:28 PM

Great answer! Now, suppose you did want to fry something (and keep it paleo)- what's the best oil/fat to use? Ghee?

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 01:43 PM

Ehh, if OP isn't pan frying, there's really no worry to using EVOO.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 01:42 PM

+1 for duck fat as for flavor it can't be beat, but -2 for suggesting reserved chicken fat. Enjoy whole chicken on occasion, but it's fat is not optimally healthy (or frankly, even that tasty).

2e3477a85563d4b7159814d5f4ea57d3

(435)

on April 24, 2013
at 01:33 PM

Brussel sprouts and bacon is OUTSTANDING. Make sure to get fresh brussel sprouts though, the frozen ones don't compare.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 24, 2013
at 02:17 AM

Down for roasting, sounds delic.

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5 Answers

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3
Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 01:38 PM

Roasting at 350 or 375 with olive oil is fine - you will not damage the olive oil.

What you don't want to do with olive oil is fry with it. The direct heat of frying will (almost certainly) cause it to oxidize and be less awesome for you. This is because the direct heat means the temperature of the flame pretty much is the temperature of the pan ... which pretty much is the temperature of the oil.

When roasting, the air temperature of the oven is quite disproportionate to the temperature of the things being cooked. I might not use EVOO if I was doing something in the oven hot and fast (550F for 5-8 minutes), but otherwise I would choose EVOO, if it suited the meal, without worry.

Having said that - reserved bacon grease or lard - not hydrogenated store bought lard - really makes Brussels sprouts pop! And worth noting that you'd have the same concerns with lard as with EVOO - its smoke point isn't high either.

Summary: using EVOO? Roasting good, frying bad.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 02:41 PM

@shtoink - Depending on temp, in order, all unrefined: ghee, cocoa butter (those two for very high temp frying), olive oil, lard, coconut oil, butter. The refined versions of any of those will have higher smoke points (granted, ghee is basically refined butter, hah). Unrefined is generally preferred, as chemical solvents are used to refine plant oils - here, that's a concern for coconut oil - it's very high smoke point when refined, and fairly middle-road when unrefined. At high temps, butter will start caramelizing, as the milk sugars will start burning long before the oil starts to smoke.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 24, 2013
at 05:09 PM

The difference between the oven and the stove-top pan is heat transfer. In the oven the heat transfer is from air to food. In the pan, the heat transfer is directly from the metal pan to the food. Metal conducts heat better than air. Throw in oil and you increase heat transfer yet again.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 03:45 PM

I took a look at the link - that's just expeller pressed, which isn't necessarily refined. I wasn't able to find the word 'refined' anywhere on the label. So, I would say this product is unrefined. :-)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 02:38 PM

@shtoink - in order, all unrefined: ghee, cocoa butter (those two for very high temp frying), olive oil, lard, coconut oil, butter. The refined versions of any of those will have higher smoke points (granted, ghee is basically refined butter, hah). Unrefined is generally preferred, as chemical solvents are used to refine plant oils - here, that's a concern for coconut oil - it's very high smoke point when refined, and fairly middle-road when unrefined. At high temps, butter will start caramelizing, as the milk sugars will start burning long before the oil starts to smoke.

43873f3cea4f22f91653b0f5ec7ab9d9

(401)

on April 24, 2013
at 02:28 PM

Great answer! Now, suppose you did want to fry something (and keep it paleo)- what's the best oil/fat to use? Ghee?

43873f3cea4f22f91653b0f5ec7ab9d9

(401)

on April 24, 2013
at 02:55 PM

Interesting. What about refined coconut oil that is expeller-pressed and uses no solvents? (like this Jarrow coconut oil: http://www.iherb.com/Jarrow-Formulas-Organic-Coconut-Oil-Expeller-Pressed-16-oz-454-g/2506)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 03:47 PM

I took a look at the link - that's just expeller pressed, which isn't necessarily refined. I wasn't able to find the word 'refined' anywhere on the label. So, I would say this product is unrefined. However, it is weird that they didn't label it "virgin", as well. If it's just "pressed more", I'd say it's probably okay.

3
9a5e2da94ad63ea3186dfa494e16a8d1

on April 24, 2013
at 02:12 AM

Roast them at 350, they will be just as good.

I love Brussels sprouts and bacon, you can dice bacon and cook it in a pan, add the sprouts, cook for a few minutes, then throw the whole thing in the oven until done. Anyone who thinks they hate vegetables should try this.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 24, 2013
at 02:17 AM

Down for roasting, sounds delic.

2e3477a85563d4b7159814d5f4ea57d3

(435)

on April 24, 2013
at 01:33 PM

Brussel sprouts and bacon is OUTSTANDING. Make sure to get fresh brussel sprouts though, the frozen ones don't compare.

0
312537f2ecb216c830c3fd351efcfbbc

on April 24, 2013
at 02:13 PM

I would use ghee aka clarified butter or use coconut oil @350 degrees F.

0
9404d3aec721a5803b00fb702e581baa

on April 24, 2013
at 02:47 AM

The absolute BEST is rendered duck fat, or if you can't get that rendered chicken fat! THE best!

61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on April 24, 2013
at 04:03 PM

+1 as everything we eat doesn't have to be the mostest optimumalish thing ever, and schmaltz is considered a traditional fat for the kosher-keeping and taste is a subjective thing.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 01:42 PM

+1 for duck fat as for flavor it can't be beat, but -2 for suggesting reserved chicken fat. Enjoy whole chicken on occasion, but it's fat is not optimally healthy (or frankly, even that tasty).

0
86c97b2779feab3c330f5e1c5fea7e25

(2312)

on April 24, 2013
at 01:49 AM

Avocado Oil has a high smoke point. Here's a link to the full list...

http://en.wikipedia.org/wiki/Smoke_point

86c97b2779feab3c330f5e1c5fea7e25

(2312)

on April 24, 2013
at 03:14 PM

Good to know, thanks

Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 24, 2013
at 01:43 PM

Ehh, if OP isn't pan frying, there's really no worry to using EVOO.

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