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Christian InTech Articles - Cooking TIps
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Barbecue For You
In may just be in human nature to barbecue. Well, we have been doing it as far back as time can denote. In the Stone Age, man hunted for food and cooked it over an open flame. And while we still cook over flame today, there are actually two...
Cooking Tips
You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf.
Sound Familiar? Well...
Gourmet Sauces, Rubs and Marinades - Give Your BBQ a Gourmet Kick
Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Barbecue sauces are used to add flavor and sweeten the...
How to Cook without Water
At simplyKitchenware.com , we are often asked about the problem of cooking without water. Nobody likes the smell of burning food, and the most obvious response to the pan drying out is simply to add more water. However, this is not always the best...
Shopping for Ingredients for a Well Stocked Kitchen
You've read your recipe. Now it's time to go shopping for all
the ingredients to create your culinary masterpiece.
Make a list of what you need. Do you have any ingredients in
stock? Do you have enough for your recipe? Are the...
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Olive oil, Extra Virgin or Pure
Olives and olive oil have a long history. It has been suggested that olives and olive oil have been around as long a 6000 years. The Bible even references olive branches in the story of Noah’s Ark. It is unknown as to when people started to eat olives and their oil but its origins of use suggest that initially it was used in lamps as fuel as well as for cooking.
There are two main types of olive oils, extra virgin olive oil and olive oil. The term extra virgin denotes oil that contains less than 1% acidity and has no treatment using heat or chemicals. Extra virgin also signifies the oil is from the “first press” or “cold press”. The tastes can range from a domestic mild or slightly rustic flavor to a peppery classic from Tuscany.
Olive oil is often labeled as “pure olive oil”; this oil is refined with chemicals and steam. The oil is then blended with a higher quality oil to give an improved flavor and aroma. Often times this less expensive choice is used in recipes and for sautéing. If you desire a purer flavor stick with the extra virgin varieties.
Surprisingly
enough olive oil lends itself well to chocolate. The high cocoa butter content in chocolate allows it to blend easily with oil and the olive oil flavor recedes nicely to the background. By using olive oil in place of dairy it becomes easy to create rich and creamy non-dairy chocolate deserts.
When purchasing olive oil bring home the bottle and replace the lid with a pouring-spout stopper designed for use with liquor bottles. This will allow for spill proof pouring and more control over the stream of oil.
The oil should always be stored in a cool dark location and used within a years’ time. This distinctive choice in oil can turn rancid if left on the shelf too long.
About the Author
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
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