On 10/16/2010 11:59 AM, Emrys Davies wrote:
> I mostly cook curries by browning pieces of chicken breast in Extra
> Virgin Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala ,
> but I now want you to help me decide whether or not I switch to Canola
> or Olive Oil as I have been told that what I use at the moment is not
> suitable.

There's nothing wrong with cooking in extra-virgin olive oil. I do it
all the time. If you like the taste of the food when you cook it that
way, stick with it.

Serene
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