Frying wth olive oil

I use gallons of the stuff, never anything else. I even fry eggs in Olive Oil

I have used olive oil for years now mind you I never deep fry but all my stir fries and eggs etc are cooked in olive oil
Just out of curiosity what is there to report in the thread ?

My diabetic nurse recommended not frying with Olive oil - its perfectly fine cold, but heating changes it to a 'bad fat' apparently. She recommended rapeseed oil.

Which I didn't like.

Then I watched Trust me I'm a Doctor and in their test it turns out that the best was lard !

Back to the old ways then?

I have been thoroughly confused about what oil is best for frying - I used to use sunflower oil - have now settled on rapeseed oil and it is fine. At least until I read that it is bad for me and I change again.

Not quite the same but I happily stored potatoes in the fridge
- it meant they lasted longer, but now find out it does something dreadful to them? Oh dear, has that done something dreadful to me?

Bluebelle I think there was a link to an advertisement from a person not previously known on the site.

I also keep spuds in the fridge, still here to tell the tale so far lol

Lakeland sell a good potato bag made of thick brown cotton, breathable but dark–exactly the conditions spuds need to stop them going green or chitting too soon. You could keep the bag in your fridge or, if you live in a cool climate like me, in your washhouse (posh people call it a utility room, I believe).

Overthehill, I am with you on the goose fat,it doesn't taste of anything special like they say.

I also keep my potatoes in the fridge, I was sick of them going soft or chitting and having to throw them away. I have tried the Lakeland bags too but didn't find they helped either. There is nowhere cold enough to keep them in my house sadly so I will stick with the fridge for now.

These days you follow the advice out there but is it always correct?

It's not about the taste but about the fact that potatoes roasted in a coating of it don't absorb the fat as much as happens if you roast them in vegetable oils. This is because animal fats like goose fat (lard, beef fat, etc) are stable to higher temperatures than vegetable fats.

So the thing that tastes better and has a better texture is the potato. The goose fat is just the ennabler. The taste of goose fat is not the issue.

Yes, I do.......used to live in Spain and all the Spanish do as well!

I use lard to fry things and olive oil in salads and on tomatoes and peppers when I roast them in the oven.

I don't know why we were told to stop using lard, probably when all those lies were told about margarine lowering cholestrol. I now use butter and even use that to pre fry rice for risotto.
in Germany everybody has a cellar so the potatoes are there together with the onions.