Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site mtxinu.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!hplabs!hao!seismo!umcp-cs!gymble!lll-crg!dual!unisoft!mtxinu!ed
From: ed@mtxinu.UUCP (Ed Gould)
Newsgroups: net.cooks
Subject: Re: Olive Oil/Wok question
Message-ID: <339@mtxinu.UUCP>
Date: Fri, 12-Apr-85 12:59:12 EST
Article-I.D.: mtxinu.339
Posted: Fri Apr 12 12:59:12 1985
Date-Received: Thu, 18-Apr-85 03:17:54 EST
References: <5109@cbscc.UUCP>
Organization: mt Xinu, Berkeley, CA
Lines: 18

> 
> A small recipe booklet that came with my wok does not recommend using
> olive oil in the wok.  Does any know why?
> -- 
> Corinna Owens

Olive oil burns at a relatively low temperature.  Since much wok
cooking is done at rather high temperatures, olive oil is not suitable.
Peanut oil is generally regarded as best, but other vegetable oils
(like soy and corn) work too.

If you want the flavor of olive oil, I suppose that you could use it
as a garnish, much like sesame oil is used in many Chinese recipes -
a little bit tossed in just before removing from the heat.

-- 
Ed Gould		    mt Xinu, 739 Allston Way, Berkeley, CA  94710  USA
{ucbvax,decvax}!mtxinu!ed   +1 415 644 0146