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Does mixing a saturated fat with extra virgin olive oil stop it reacting in high heat cooking?

Answered on August 19, 2014
Created May 28, 2013 at 2:31 PM

The question is in the title really, i remember reading something & i'm sure the author said mixing butter with extra virgin olive oil protects it under high heat.

C6648ab69e5a1560c7585fe3ba7108fb

(880)

on May 30, 2013
at 04:01 PM

In addition, adding an oil with a higher smoke point (like ghee or tallow) may provide temporary protection against the temperature, but given enough time, the olive oil will still oxidize.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 28, 2013
at 11:21 PM

Heck, I've got burgers pan-frying in a mixture of bacon grease and olive oil. The leftover pan drippings (with beef fat) will make some awesome eggs tomorrow. :)

C6032b723b12cf0073ec6d22c5f4e7ae

on May 28, 2013
at 07:54 PM

Clarified butter (ghee) remains stable at higher temperatures, so I wonder if it would make a difference. Not sure, however.

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4 Answers

1
4781cf8ae1bfcb558dfb056af17bea94

(4359)

on May 28, 2013
at 05:15 PM

No. Butter burns at about the same temperature as olive oil.

C6648ab69e5a1560c7585fe3ba7108fb

(880)

on May 30, 2013
at 04:01 PM

In addition, adding an oil with a higher smoke point (like ghee or tallow) may provide temporary protection against the temperature, but given enough time, the olive oil will still oxidize.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 28, 2013
at 11:20 PM

Olive oil handles heat quite well. Better than folks give it credit for. And in the grand scheme of things, there's a lot of paleo optimization that should come before worrying about the temperature you cook at with olive oil…

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 28, 2013
at 11:21 PM

Heck, I've got burgers pan-frying in a mixture of bacon grease and olive oil. The leftover pan drippings (with beef fat) will make some awesome eggs tomorrow. :)

0
68655ec9711d207d69a63ebf96b37573

on May 28, 2013
at 09:07 PM

I wouldn't have thought so, as olive oil fats will oxidise before saturated fats as more of them are unsaturated. However, apparently combining two different fats will "average" the smokepoint so you could be right?

However, adding olive oil to butter is done to prevent the milk solids from burning. Think about how fractional distillation works. If you heat a mixture of water and alcohol, the alcohol will boil off first and the mixture will stay at ~79C while it does. Once the alcohol boils of then the temperature will rise and the water will boil.

I guess this is how it protects the milk solids in butter from burning - temperature stays lower until the olive oil is vapourised (or olive oil fats could be oxidised preferentially to milk proteins, I guess)

0
32652cb696b75182cb121009ee4edea3

(5802)

on May 28, 2013
at 06:17 PM

I remember Julia Child saying that you add olive oil to the butter to keep the butter from browning too fast.

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