Take Up Smoking - Your Food Will Love It
For example, while extra virgin olive oil is perfect for salads, it makes no sense to use it for high-temperature cooking.
Not only that, the store's own brand of extra virgin olive oil will be just as good for several dollars more.
Look, I love olive oil as much as the next person and I use it extensively in my cooking. There are alternatives however and very good reasons to use some of them. But let's stick to olive oil for a second or two.
How many times have you seen this statement in a recipe; "Use the best olive oil you can afford."
Well, I'm here to let you know that this is horse crap. The quality of olive oil is not determined by its price or its fancy packaging. This is determined by its smell and what you propose to use it for.
For example, while extra virgin olive oil is perfect for salads, it makes no sense to use it for high-temperature cooking. When heated beyond a certain point it loses its flavor and most of its properties, though not its nutritional value. You can also use home-brand oil from the store you are buying from.
Not only that, the store's own brand of extra virgin olive oil will be just as good for several dollars more. I never buy anything else, and I have yet to meet anyone who can tell the difference. Simply don't allow them to see the jug.
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Add flavor
I mentioned earlier that with high-temperature cooking, such as frying, olive oil quickly loses its flavor. Fortunately, not all fats are created equal and the best way to overcome this problem is to mix olive oil with something else.
You can use sesame oil for example, or add a knob of butter that will not burn because, although oil reaches its smoking point at a higher temperature than animal fat, the total cooking temperature is increased by the butter. will decrease.
This isn't always a problem and I often use butter instead of oil in most cooking. But I use clarified butter or "ghee", which is the Asian form of clarified butter and is usually sold in tins.
Clarified butter is butter that has had the milk solids removed so that it can be heated to a high temperature without burning. It's much better for you than full-fat options.
You can make it yourself by boiling regular butter, skimming off the solids that rise to the surface, and then skimming off the rest. But I can't imagine for the life of me why you would want to do that when you can buy a tin of it that will last forever in the fridge.
The best thing about using ghee is that it retains its flavor no matter what temperature you cook it at, without affecting the rest of the ingredients.
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Will not done
Despite what recipes may tell you, olive oil is worse than useless when used in egg contact sauces. This makes their taste bitter.
For things like mayonnaise and hollandaise sauce, I always use grape seed oil. I find it gives a light, clean finish, and perfect results every time. Corn oil and canola, which is called rapeseed oil in the UK, are much oilier and I find them too bland.
In fact, I never cook with any of them. Even my deep-fat fry is done with olive oil. Which brings me to another point.
In cooking, fats and oils are mainly used for deep or shallow frying. In both cases, with a few exceptions such as omelets, the resulting food should be crisp and fat-free. The main reason this doesn't happen is because the fat didn't get heated enough before the food was added.
Don't let this happen to you. Then take it off the heat for a minute before adding the food. Do the same with your wok and make sure you think about adding the tiniest morsel before your deep-fat fryer reaches full temperature.
If you're having trouble finding the right temperature, put a small piece of fresh bread in the fat and see what it does. It should burn instantly and become crisp within seconds.
Remember that not all fats are created equal. Refined oils like sunflower, peanut, and corn are best for frying because they reach a smoke point of 450°F, while olive oil — which I use for general cooking — hits 410°F. Is.
To give you some idea of the difference in cooking temperature, regular butter has a smoke point of about 300 degrees Fahrenheit.
One more point. Don't try to cook a lot at once. If you do this, you'll find that the temperature will drop quickly, the food will become watery, and you'll end up broiling your chicken instead of roasting it or whatever.
It's best to cook a small amount at a time, allowing the oil to reheat between each batch. Do this, and you'll avoid the limp vegetables and sticky chips (French fries) that many home cooks eat.
Despite what recipes may tell you, olive oil is worse than useless when used in egg contact sauces. For things like mayonnaise and hollandaise sauce, I always use grape seed oil. In cooking, fats and oils are mainly used for deep or shallow frying. Refined oils like sunflower, peanut, and corn are best for frying because they reach a smoke point of 450°F, while olive oil — which I use for general cooking — hits 410°F. One more point.
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FAQ
What is the best way to smoke food?
There are two methods of smoking food: hot smoking and cold smoking. For most beginners, hot smoking is the way to go because it's safer, faster, and easier. With cold smoking, the temperature remains below 100F (usually between 68 and 86F) for a long period. Lower temperatures mean that the meat does not cook during the smoking process.
Why do some people smoke more than others?
For people who smoke, it is not as easy to avoid cigarettes because it is unhealthy and expensive. Some people are more likely to smoke cigarettes than others, and often factors beyond our control can make all the difference. For many people, that first puff paves the way for a long-lasting addiction. Smoking is the biggest preventable cause of cancer.
Should you smoke if you are a smoker?
It's best not to smoke at all, but following tips for smokers to stay healthy, such as eating a diet rich in antioxidants and flavonoids, can help reduce the harm.
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