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.
Olive Oil for Frying
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
In this recipe, I just tried to connect East with West, and strudel with baklava. I really wanted to cook some oriental sweet based on bulgur (just when I was cooking it earlier – it seemed to me that this porridge has a very “confectionery” taste, and some sweet pastries are asking for it!).
If you, like me, are losing weight, but you like to eat delicious, then pay attention to this recipe with a minimum of products with a high glycemic index (such as potatoes, carrots, etc.). The most important thing in cooking this dish is not to overdo the cabbage – let it remain a little crispy, and soy sauce will gently emphasize the taste and the sweetness of young cabbage will bring an oriental touch to the aroma of the finished dish.
Traditional German dessert. The easy-to-prepare dough covers an amazing cherry and blueberry filling. Juicy, fragrant roll. Despite the fact that there are a lot of fillings, the roll turns out to be quite strong. When slicing, it does not crumble and does not flow. Tasty.
Everyone is used to the fact that a strudel is necessarily a baked roll. I want to convince you of this. Perhaps in the original it is, but not in this case. I suggest you try a very tasty and hearty dish consisting of strudel with cheese and potatoes.
The recipe, I’m sure, is not new, but it is delicious enough to be repeated. Great for a New Year’s table. Be sure to try to cook this strudel – you will like it.
At the same time, everything is simple not only in use, but also in preparation. All ingredients are available and are often in our refrigerator. This salad can be eaten for dinner without a twinge of conscience.
If you like fish, you will definitely like this roll. Tender, juicy, spicy filling in a thin dough. In addition, the pie is not burdened with calories. Perfect for a picnic snack.
