[CH] About olive oil et al...
Gerardo Ametxazurra (ametxa@arrakis.es)
Fri, 30 Jan 1998 04:01:29 +0200
I recall reading that peanut oil can cook at a
higher heat than other oils
without burning. Therefore, it was good to use
when cooking with the
high heat of woks and stir frying.
(...)
OIL Smoking Point
Peanut 440°
Olive 375°
(more text here!)...
Peanut oil is the oil of choice for deep frying, and
stir fry in my opinion.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Olive oil smokes earlier, but last longer...! (and
tastes better!)
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Well, fellow CH... I don't know enough about chiles
to argue with you.
Actually, I enjoy learning learning from all you
write (one way or
another). But there's one thing I do know about, and
that's olive oil. The
country I live in is the biggest grower,
manufacturer and producer of
olive oil (yes, more than Italy). Actually, the main
quantity of Italian olive
oil exports is made of Spanish olive oil. Internal
business of the
European Union...
I guess that what you get abroad (I mean US, no
offense meant to
other CH...) is two standard olive oil kinds. A
blonde one, suitable for
cooking, and a green one, suitable for salads. The
green one is
supposed to be a 'tastier' one. Now I understand all
the fuss about oil
substracting flavor from chiles. I mean, a 'heavy'
oil can kill almost
anything... There are many other ways!
But I guess the philosophy has many other points of
view. In countries
where Habs and other scarcely are seen, we manage
with Jalapeņos,
Chipotles and Cayennes. And, of course, local
peppers. In Spain,
mainly 'Guindillas".
So what we usually do is flavor our oil with
peppers. And I manage to
have different flavored oils for different
seasonings.
There's other things about oil besides it's
'strenght'. There's texture
too.
So, and wishing to share some of my preferences with
anyone who's
willing to try something different, or at least
something used by another
CH, this is one of my favorite oils:
1 cup of Cayenne peppers (dry)
1/4 litre Olive oil
3-4 garlic cloves (unpeeled)
When oil is hot enough, lightly fry garlic cloves.
When golden, add Cayennes.
When almost black, let simmer (low fire) for about
10 minutes.
Let it cool down.
Put all this in a bottle, add another 1/4 litre
uncooked olive oil.
Let it rest for about a week.
I use this when I get home late and have strictly
the force to make some
plain pasta (spaghetti, linguini, whatever...). Some
chopped fresh
parsley, chopped garlic and a generous dash of this
oil do wonders...
I guess that if I had Habs, things would be even
better!
G.