2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the most common misconceptions is that olive oil is only suitable for cooking in a cold kitchen. Contrary to the notion that fat is the number one enemy of human health due to the existence of olive oil, this is not the case.
Olive oil has the ability to reduce the accumulation of fat in the liver. Therefore, as with all its other benefits, it occupies an authoritative place in the healthy and dietary nutrition of modern man.
Olive oil is much more suitable than other fats for cooking, frying and stewing. But when used for baking and frying, there are a few features that must be observed.
First of all, it should not be heated to boiling point, as this would change its chemical composition and is a prerequisite for decomposition. Olive oil is extremely rich in antioxidants, bioactive components, phenols, which have a number of proven health benefits.
However, the high processing temperature leads to their decomposition and loss of efficiency. In addition, substances harmful to the body are formed.
When cooking with olive oil, you should know that not older than half a year from the date of manufacture should not be heated, as it will spray a lot. This is due to the particles of the flesh, which have not yet settled. For this reason, young olive oil has a stronger taste than mature olive oil.
Cold pressed olive oil should not be used for cooking. It is only suitable for raw consumption - best for flavoring salads. For cooking there is a specially developed olive oil, which retains its taste during heat treatment. In reality, it does not have the same qualities of cold pressing, but it is definitely healthier than oil.
When used for canning, virtually any olive oil is suitable. And almost any product can be canned in it, most often practiced with vegetables, cheese and fruits.
The most important condition is that the food product is completely covered and pre-boiled or dried in order to extract the water from it and to avoid the possible formation of mold.
When olive oil is added to a salad, it is best to do so at the end. This way the ingredients combine best. When heating olive oil, you can add a little crushed garlic and fresh aromatic herbs.
It is a common belief that when preparing pasta, it is good to add 1-2 tablespoons of olive oil. That way, when cooked, they won't stick. We tend to disagree 100% with the statement, because the fat still remains on top of the water. The truth is that you need to stir regularly, especially in the beginning if you want the paste not to stick.
Olive oil, in combination with garlic, pepper, rosemary and thyme, is extremely suitable for marinating meat. Adding 1-2 tablespoons of olive oil to the pizza dough will make it extremely elastic.
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