mullo wrote:I have finally seen the light, after always using olive oil and reading the posts here I bought some Carotino oil today and cooked some burgers and wedges for tea and what a differance taste this oil has no more olive oil on the BBQ.
Thanks for the good info.
Mullo
That's funny, I also bought a bottle of carotino oil at WW the other day and tried it out on the Q220.
I really liked the viscosity of the carotino oil, it is very dense and definitely gave more lift from the grill and was great to work the chicken around with.
As for taste, it is fine by being relatively bland and flavourless so still doesn't taste good like olive oil.
I'll happily use it in future with the obvious taste exception, vegetables. The potato was horrible using carotino, the zucchini also,no way I am doing that again, but happy to use it with chicken and red meats, not giving my approval on fish until I test it,
This olive oil issue is just bewildering to me and is a glaring anomaly.
I know in subjective issues that these things can really gain traction so I'll keep an open mind and keep trying stuff.
For example about why I say it is an anomaly, look through 3 or 4 pages of google search on the piri peri recipe and you will find that all 45-60 recipes on the first 4 pages including a handful in portuguese language
ALL use olive oil. (OO=azeite in Portuguese)
The ONLY recipe I found that doesn't use olive oil is the one on this site.
If that isn't an anomaly I don't know what is. These cultures have been grilling with it for at least 6000 years.
The only other logical conclusion I can draw is that Smoky's description of flares and blackening fits EXACTLY what would happen with delicate Extra Virgin OO, which is a different beast altogether.
We just don't cook with Extra Virgin OO.
It is for dressings and vinagrettes and eating as is.
