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10.11.2011., četvrtak

GRAPESEED COOKING OIL. COOKING OIL


GRAPESEED COOKING OIL. OUTLANDS COOKING TRAINER.



Grapeseed Cooking Oil





grapeseed cooking oil






    cooking oil
  • any of numerous vegetable oils used in cooking

  • Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).

  • Instead of coffee, Neelix pours Paris a steaming cup of cooking oil by mistake. (Waking Moments)





    grapeseed
  • Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil pressed from the seeds of various varieties of Vitis vinifera grapes, an abundant by-product of winemaking.

  • A light, very easily absorbed oil rich source of linoleic acid (Omega 6). Pressed from the seeds of grapes, look for pressed organic only, this is one of the most powerful antioxidants around with bioflavinoids superior to most because of their water solubility­ making them much more absorbable

  • This oil is an ecologically sound product, making good use of the seeds of grapes after the wine is pressed. Grapeseed Oil is high in Vitamin E and Omega 6 fatty acids. This oil is very rich in vitamins and minerals, including natural chlorophyll and valuable antioxidants.











DSC03053.JPG




DSC03053.JPG





Into the pan. The idea is to sear the steaks. We'll be having them medium rare tonight, which means "red with a warm center." So we put a flash cook on the outside of the steak (like you've seen with tuna appetizers), let it cook for a few minutes, and serve. Again this is CLARIFIED BUTTER, as regular butter will burn and taste awful, as well as stink up the house. If you want to get a little more flavor out of the pan, you can add grapeseed oil. Clarified butter is not big on flavor, but it tastes better than vegetable oils. Grapeseed oil can take the heat a lot better than olive oil, and has a pleasant nutty flavor which will equate to a subtle "toasted" flavor to the steaks.











Rolled Lamb Shoulder with Beet Mash and a Watercress Salad




Rolled Lamb Shoulder with Beet Mash and a Watercress Salad





Nathan Branch ©2011

A rolled lamb shoulder, made from a recipe from the River Cottage Meat book by Hugh Fearnley-Whittingstall.

Ingredients: free-range lamb shoulder, garlic, capers, Italian parsley, rosemary, anchovies, chef's mustard, lemon, anchovy oil, grapeseed oil.

Beet mash: beets, potatoes, marscapone, salt, pepper, fresh chives, grated pecorino cheese.

Watercress salad: watercress, baby spinach, orange, sunflower seeds, cashews, dried dates and a hand-made mustard-honey dressing with Aftelier litsea-cubeba essential oil.









grapeseed cooking oil







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