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
A dish of Mexican cuisine. Burrito tortillas with spicy filling are very popular. There are a variety of fillings. I made it today with grilled Turkey breast, beans, corn, chili peppers and vegetables, of course I’ll put cheese. A great snack for a picnic. Grilled Turkey breast fillet is perfect for cooking them. You can make tortillas at home, and in nature just warm up on the grill or grill pan. The Burrito is also suitable for lunch, dinner or as a snack.
I will say right away that I will stuff the peppers in an unusual way. I stuff them with a filling of ground Turkey and vegetables with rice, add olives. Peppers can be prepared at home and take with you on a picnic, or take semi-finished products and bake them in nature in foil in coals. It’s up to you. They are good and hot and cold.
