keevie Evoo itu punya tingkat kepanasan yang cukup cepat (terlalu panas), jadi kalo dipake menumis malah akan cepat menguap, lagipula harganya mahal, boros banget.
Baca-baca tentang olive oil disini deh http://www.oliveoilsource.com/page/heating-olive-oil
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.
wrote:
Jadi, ketika extra virgin dibuat untuk memasak, lemak baiknya berubah menjadi lemak jahat (trans-fatty acid), dampak jangka panjangnya ya bisa kolesterol, cancer, obesitas, dsb..
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