Tantriqu -> RE: Profile Help: How to Attract a Dominant Woman (3/20/2010 10:58:25 AM)
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Just bought a fresh tilapia and banana leaves from the Chinese market and was looking for a good side dish to go with the fish packets, so thanks for the recipe: Empress Potatoes from a moghul, perhaps? [;)] So in exchange, here's a tip: I don't bake or fry with olive oil since its smoking point [i.e., point at which heat causes it to decompose] is lower than vegetable oils [olives are fruit!] and which is likely the denaturing/coagulation you've experienced. Very highly refined olive oil has a higher smoking point, but the unrefined flavourful extra-virgin type we love for flavour smokes at quite low temperatures. If I want the flavour of olive oil, I add it after cooking, or mix it 50:50 with a high-smoking point oil [here in Canada we use sunflower oil] if the temperature is below 175'C/350'F: over that, I'd only use straight sunflower. It's the same with butter: cutting it with sunflower oil not only decreases the amount you use, but the mixture has a higher smoking point similar to ghee. Now I'm going to have my favourite Spanish lunch: crusty bread scraped with garlic and tomato and dipped in lovely cloudy extra-virgin olive oil... Bon appetit `a tous!
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