What can a familiar dish even tastier, and most importantly - useful?The answer seems simple - olive oil.
We are accustomed to the fact that olive oil is used for food in its raw form - they are seasoned salads and snacks.However, this is the perfect ingredient for any culinary use, since it emphasizes the taste of products, giving them greater palatability.Olive oil is an ideal dressing for all sorts of hot and cold dishes, whether it's soups, cooked vegetables, fish, legumes, poultry dishes and even simple bread toast.
Do not forget that only the olive oil can be heated to a temperature of 175-180 ° without splitting and loss of their unique properties.At high temperatures, roasting process is faster and less food loses nutrients.In addition, the proteins form a protective layer on the surface, it does not allow to penetrate into a large number of oil.Thus, the products do not become greasy and easily digested them with fewer calories used, and all juices and mineral salts do not leave the food.This is great news for those who want to save a figure - in fact before he met with olive oil fried foods were associated with excess calories.
Here are a few tips on how to fry food in olive oil correctly ...
ideal temperature for frying food containing a lot of water, such as vegetables - 130-145 ° C.Fast food products and semi-finished products, such as frozen vegetables, food in breadcrumbs or batter into dishes is roast at 160 ° C.180 ° C - the ideal temperature cooking, cut into pieces, or quickly frying foods such as eggs, potatoes, meatballs.
meat, marinated in olive oil before cooking becomes more juicy and tasty.Olive oil is ideal for the lubrication of meat frying on the barbecue, because it helps to preserve its natural juice.
Do not be confused when frying olive oil and sunflower oil, as the latter is not as resistant to high temperatures, and oxidized faster.To frying in olive oil products purchased crisp, do not cover the pan with a lid.
Products intended for cooking should always be dry.This will avoid splattering oil while putting some food in the pan.
When heated, olive oil increases in volume, but because it is less consumed during frying than other types of oil.For frying it is recommended to use utensils with high straight walls and a small diameter to a smaller area to put more oil.In addition, it is recommended to spread gradually products into the pan to avoid a sharp drop in temperature oil.
olive oil does not decompose unless heated to a temperature exceeding 190 ° C, and can be reused 3-4 times if after frying filter it through cheesecloth or a special cotton filter paper.
preparing several dishes of Spanish cuisine, you can appreciate the advantages of olive oil as the main ingredient.This is not surprising, because all the Spanish gastronomic culture based on the merits of this product, it can be found in both traditional recipes and the culinary avant-garde works.
But the simple recipe Spaniards will be able to give a special charm.Enhance the natural taste of autumn dishes of fried seasonal vegetables help the Spanish olive oil.
for four people need to stock up on a pumpkin, butternut medium size, peeled and cut into pieces, two red, one yellow and one green bell pepper, seeded and cut into pieces, peeled and cut eggplant.Also need two red onions, peeled and cut into rings, six untreated cloves garlic, three tablespoons Spanish olive oil Extra Virgin, salt and freshly ground black pepper, two branches Cherry Tomato eight tomatoes on each, two tablespoons of liquid honey.Squash, peppers, eggplant, onion, garlic, put on a baking sheet and top polem olive oil.Season with salt and freshly ground black pepper.Put in the oven for 25 minutes at a temperature of 200 ° C.Add the tomatoes and honey and return the pan to the oven for another 10 minutes, until the edges are not caramelized vegetables and tomatoes are tender.On the table served with bread and thick crust.A delicious and easy dish is ready.
famous Spanish chef, author of "Hispanic", a culinary blogger and host of the plurality of master classes Jorge de Ángel Moliner also presents itself in the kitchen without the Spanish olive oil.It offers easily add it in sweet dishes.To prepare
copyright sweet cakes from olive oil by Jorge Molinero take 150 mL of water, 150 ml of the Spanish olive oil, 350 grams of flour, 5g of dry yeast, brown sugar, anise seeds.Mix all ingredients with a wooden ruler and knead hands, then leave to infuse for 10 minutes.After 10-12 will form balls and roll out with a rolling pin.The balls should be put on a baking sheet, sprinkle with sugar and bake until browned tortillas.8-10 minutes, and another positive proof of the versatility of olive oil on the table.
To get real pleasure from the Spanish olive oil Extra Virgin, not necessarily reinvent the culinary masterpiece, simply combine it with a piece of normal bread.That is how come the Spanish daily, using this simple sandwich at home with the family, or during a business lunch in the restaurant.
Articles Source: kuking.ru
