Pete7
Well-known member
Not with a freshly baked baguette on board it doesn't.Why is this thread still going? Butter keeps for a month+ in the bilge of a boat in the UK.
Not with a freshly baked baguette on board it doesn't.Why is this thread still going? Butter keeps for a month+ in the bilge of a boat in the UK.
Olive oil can be used in low temperature cooking. There is a fair bit of highly oxidisable omega 6 oils in it, which are far more harmful than is generally appreciated. Rapeseed oil is far worse and should really not be eaten in anything, including mayonnaise, especially not fried with. Butter is fine and does not raise harmful cholesterol levels. That it does is now known to be bad advice. Clarified butter or dripping is better still as it doesn’t burn easily.Olive oil has too low a smoke point for frying, and this, in the long term will be carcinogenic. Much better to use rapeseed oil.
I should add that raw olive oil has positive health benefits and is fine for salads etc., and why not dip crispy bread in it, rather than spreading cholesterol-inducing butter.
Do I believe 'so-called' research, a life-time of general use or an unknown 'Spirit' on a boating forum?Olive oil has too low a smoke point for frying, and this, in the long term will be carcinogenic. Much better to use rapeseed oil.
I should add that raw olive oil has positive health benefits and is fine for salads etc., and why not dip crispy bread in it, rather than spreading cholesterol-inducing butter.
Based on personal experience: Pack butter into an old/clean jam jar, to about 1/2" from the top, fill to the brim with a very strong salt water solution, screw on the lid and store upright in the bilge. We did that in the Med & Tropics, with butter staying good for >12 months...Butter shouldn't go off (meaning oxidisation) if properly sealed and though the little catering pats of butter are only foil-wrapped, I imagine they wouldn't go off any time soon.....
I know from experience that olive oli begins to smoke long before I want to put the food on the pan. I also know that a salad tastes better with the addition of a decent olive oil rather than a tasteless cooking oil.Do I believe 'so-called' research, a life-time of general use or an unknown 'Spirit' on a boating forum?
I am certainly not getting into a debate about cooking with olive oil as I only know what I like and I prefer it to the alternatives.
Please don't take this personally, it is not an insult to your knowledge, but there is contradictory evidence to your opinion.
Such as:
Is Olive Oil a Good Cooking Oil? A Critical Look