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COOKING OLIVE OIL BAD. COOKING OLIVE
Cooking olive oil bad. Infrared cooking oven. Cooking steak in oven
Cooking Olive Oil Bad
- An oil pressed from ripe olives, used in cooking, medicines, soap, etc
- oil from olives
- Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps.
- A monounsaturated fat pressed from tree-ripened olives. Olive oils are graded according to their acidity. "Extra virgin" is about 1% acid and is considered the finest. The other grades are "superfine," "fine," and "pure" or "virgin."
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- badly: with great intensity (`bad' is a nonstandard variant for `badly'); "the injury hurt badly"; "the buildings were badly shaken"; "it hurts bad"; "we need water bad"
- Badly
- having undesirable or negative qualities; "a bad report card"; "his sloppy appearance made a bad impression"; "a bad little boy"; "clothes in bad shape"; "a bad cut"; "bad luck"; "the news was very bad"; "the reviews were bad"; "the pay is bad"; "it was a bad light for reading"; "the movie was a
- that which is below standard or expectations as of ethics or decency; "take the bad with the good"
Mom's giant prawns
My Mom is a great cook - she is the one who inspired me to cook and be creative in the kitchen! This beautiful dish was prepared by her :-}
This scrumptious dish of giant prawns just melted in your mouth. Having feasted on a copious Easter brunch earlier in the day, this was the perfect dinnerl - light and bursting with incredible flavours!
She used large prawns [5 to 6 per lb (454 g) - with shell on but heads removed]. Shell the prawns. In a large, heavy bottomed frying pan, gently sautee some finely chopped French shallot and sliced green onions [scallions] in lots of butter and a little olive oil. Meanwhile, very lightly dredge the prawns in flour mixed with dried dill, sea salt and a generous amount of freshly ground pepper. Over med-high heat, add prawns and sautee until golden - be very careful not to overcook [there is nothing worse than overdone seafood!]. Immediately remove to hot plates and deglaze pan with a little lemon juice, then add some white wine and a few tablespoonfulls of creme fraiche [or whipping cream if you can't find creme fraiche], stirring continuously with a wooden spoon. Taste and correct seasoning. Spoon on and around prawns.
TipsYou only need a little sauce, but you want it really bursting with flavour! The idea here is to work very fast. The pan must be very hot, the lemon juice will evaporate very quickly and the wine will reduce quickly as well. Once the cream is added and the mixture is hot it's ready. So make sure your plates are hot and have your vegetables and rice/potatoes or whatever you wish ready to serve. The seafood won't wait!!!
Blue Menu omega oil
Honestly, I can't tell the difference between good oil or bad oil. I drizzled this on some roasted asparagus. And it seems this blend of flaxseed oil, grapeseed oil and extra virgin olive oil tasted OK, as far as I could tell, so thumbs up.
Note: Flaxseed oil has a low smoking point, so this omega oil may not be well-suited for cooking.
Taste: ??
Would purchase: Sure
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Post je objavljen 10.11.2011. u 06:24 sati.