[問題] 關於橄欖油的使用溫度
看到一些油品的介紹後,
知道橄欖油不適合太高溫的烹調,
之前做菜都是用橄欖油,
但想到偶爾會做一些燉煮的料理,
像是咖哩.蕃茄蔬菜牛肉湯
或者義大利燉飯等,
會先把洋蔥肉類用橄欖油炒香,
之後再用鑄鐵鍋把其他料燉軟
(有時候會燉比較久 30-40分)
請問這樣適合嗎?
因為我不知道這樣鍋內是不是溫度已經太高,產生不好的物質了 ？
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