Best Food Recipes 2023 Step by Step with Pictures
Olive oil of the highest category (extra virgin) is essentially freshly squeezed olive juice, which professionals call first–pressed oil. This oil is obtained by cold pressing the fruits and separating the excess liquid in a centrifuge. Fresh olive is a capricious product, and within a day after harvesting it begins to oxidize, lose its shape, taste and aroma, so olives are turned into oil as close as possible to the place of collection and never transport fruits over long distances. This means that the first-pressed oil retains the unique aroma of olives of the region where it was made. Notes of flowers and fruits, artichokes and fresh grass.
Such a bright personality requires careful handling: extra virgin olive oil works best in its natural form at room temperature in salads, appetizers, sauces and even in cold desserts. Many manufacturers enrich its notes with additional flavors – basil, lemon zest, garlic, dried tomatoes and truffle. So the oil turns into a ready-made refined dressing. It is enough to dip a piece of ciabatta in olive oil with the aroma of noble white truffle to feel a powerful polyphony of flavors.
Many home cooks are sure that frying and stewing in extra virgin olive oil is not right. From the heat, fragile natural flavors are destroyed, the oil changes texture and color, and the piquant bitterness turns into outright bitterness. But this is only partially true. In fact, the so–called “smoking point” (that is, the temperature limit after which all of the above irreversible processes begin to occur in the oil) even in first-pressed oil is quite high – up to 180 ° C, depending on the acidity of the product. In other words, if the dish is slowly languishing or baked in the oven with gentle heating, extra virgin oil releases all its flavor and transmits it to the products, which is exclusively beneficial for fish, meat or vegetables. This is the secret, for example, of the Provencal ratatouille – only mixed vegetables cooked in “virgin” olive oil turn into a luxurious, fragrant southern sun whole.
But if we are talking about high temperatures – deep-frying or frying in a hot frying pan, then the temperature shock will kill all living things. For these purposes, it is logical to use refined olive oil: it is sold both in pure form and mixed with a small amount of extra virgin (usually in a percentage ratio of 80:20). This oil is a workhorse in the kitchen, it is more affordable and absolutely universal, suitable for salad dressings and frying in a frying pan. Due to the high density, olive oil practically does not penetrate into the product during frying. And this is good news for those who want to eat a ruddy steak and observe the principles of a healthy diet: after frying, it is easy to remove excess olive oil with a paper towel.
It is worth considering that due to the high density, olive oil practically does not penetrate into the product during frying. The only thing to avoid is deep–frying and a hot frying pan
Almost every day the first course is on our table. Italian soups are very much to our liking, they are always delicious, hearty, with an abundance of vegetables and can quite replace a whole lunch. This recipe is very simple, but it will take some time to cook everything right.
Hello everyone! I want to share with you a very simple and delicious recipe. Casserole, can replace a side dish for meat, game, fish, or maybe as an independent dish. The casserole is very satisfying with a crispy crust and soft inside.
Spicy potatoes with fried wild mushrooms and onions, baked in the oven under the crust of a mixture of breadcrumbs and cheese. Potatoes with mushrooms from the oven are many people’s favorite dish. Try this option as well. Now autumn is the season for a variety of wild mushroom dishes, hearty, fragrant and delicious.
I share a recipe for a very tasty chicken liver salad with an amazing dressing of mustard and orange juice. It is extremely simple to prepare, but it turns out incredibly delicious!
There are a lot of kohlrabi salads on the site, but I did not find a combination with a pear. And this is soooo delicious, try it!
Today I want to share with you a recipe for dried tomatoes, which are prepared literally in 30 minutes. You will not need an oven, and you will not have to dry them for a long time. As soon as I found out about this recipe, now I cook only in this way.
I suggest preparing a salad with an interesting combination of avocado, dates and sweet and sour tomatoes. Lemon-honey dressing and pine nuts will perfectly complement the taste! I took the recipe from a cookbook and halved the number of products.
Light healthy low-calorie salad with vegetables and grapefruit. Salad is not only suitable for a diet, but also just to have a snack and refresh yourself on hot days.
This wonderful omelet will win your hearts! It is prepared for one or two and there is a full guarantee that the omelet will appeal to you.
A simple, quick recipe for cooking salmon with vegetables in the oven. Very tasty dish.