Andy wrote:
> "Kent" > wrote:
>
>
>>"M. JL Esq." > wrote in message
...
>>
>>>Kent wrote:
>>>
>>>>"M. JL Esq." > wrote in message
...
>>>>
>>>>
>>>>>Kent wrote:
>>>>>
>>>>>
>>>>>>This works better a butter based roux because there isn't the 18%
>>>>>>water component that there is in butter. Your sauce is smoother and
>>>>>>glistens more than with traditional butter-based roux. And it's
>>>>>>healthier.
>>>>>
>>>>>But what does it taste like?
>>>>>
>>>>>Olive oil has a very distinct and pronounced flavour.
>>>>>--
>>>>>JL
>>>>>
>>>>>
>>>>Extra virgin olive doesn't add any taste.
>>>
>>>That may be your experience but its not mine.
>>>
>>>Even the finest EVOO has a distinct flavour imo.
>>>--
>>>JL
>>>
>>>
>>
>>The roux[1 TB EVOO, with 1TB flour] added to one cup of stock doesn't
>>do anything. Buttered roux adds a little richness, not much else. The
>>finest EVOO has more flavor than the cheap EVOO and you wouldn't use
>>it. You can use any oil you want. Canola is OK.
>>
>>Kent
>
>
>
> Why do folks use a flavored oil like EVOO for a roux? I use safflower
> oil (neutral flavored) so a roux doesn't get overrun by olive flavor.
>
> Would you use EVOO in pancake batter? I wouldn't.
>
> EVOO is OK in salad oil and vinegar dressing or saut�d spinach, maybe,
> but NOT saut�d onions, etc.. EVOO is not the end all/be all to every
> dish on Earth requiring oil as the FoodTV cooks would like you to think.
>
> Safflower oil is nutritionally on a par with EVOO.
>
> Andy

I once made popcorn with olive oil because i had no other oil on hand
and i had forgot one can pop corn in a pan with no oil.

But the olive oil popped corn was inedible, i threw it away, though to
be fair, i might have burnt the olive oil.

On the other hand, i have never found an olive oil i like the taste of.
--
JL