Originally Posted by TRaffic Jammer
According to this guy from the Heart Association, if you heat it (olive oil) you ruin all the good things in it (not only ruin the good, but convert it too bad thing), regardless of blend/quality. I cook with canola and will drizzle with olive oil. On occasion I will toss with olive and throw in the over. Fats be damned....
True, but if kept at a low heat, below smoking point and boiling, the oil retains it's flavour. For poaching something in oil any will do, olive oil sells better on a menu and when I am smoking someone for $35 for a piece of 6oz. salmon, olive oil sells it better. And no it's not the healthiest, but it is tasty. For best results however poaching the salmon in lobster oil provides a fantastic flavour ( and another $5 to the price )and causes women to throw inhibition to the wind and beg me to take them then and there.
Actually not true at all.