Recipes — Tips

Baking The choices are endless.  Not only are you reducing saturated fats in your baked goods, the multiple choices in Olive Oil can change the flavor profile of bread, scones,cookies, pies muffins or cakes in an instant. The oil you choose, should enhance the flavor of the recipe, therefore, use only good quality extra virgin olive oil. Flavored olive oils can add interest to your baked goods. Fruity flavors for sweet treats, and herb or garlic for breads and other savory recipes. For recipes that include a vegetable oil, replace it with the same amount of olive oil. The ratio...

Poaching Poaching in olive oil, transfers heat from the olive oil to the item being cooked. Meat and fish should be totally submerged, vegetables and eggs partially, in oil on a gentle simmer about 160-180F.  You will need an instant read thermometer to guage doneness of meat. Meats, veggies, fish and eggs poached in olive oil, cook evenly, meat is very tender, and there is a lovely subtle taste of the oil's flavor. Add herbs, spices or use one of our already flavored oils, to kick up the taste and aromatics to a different level. To Poach - Pick the...

Marinating We have come a long way in our methods of marinating.  Marinades now consist of more than just vinegar. They now include ingredients like wine (or other alchohol), olive oil, yogurt, fruit juices, buttermilk and kiefer. Marinating meats, not only makes them moist and tender, it reduces the carcinogenic substances formed on foods when gilled or frying on high temperatures. Marinating times: (cutting into smaller pieces, cuts down on marinating time) Beef, Chicken, Lamb, Pork and Game: 6 hours: Fish: For thin fillets, 30 minutes, 1 hour for thicker cuts Shellfish: 20 mins How to. -Place the marinade in...

Braising Braising is a gentle, slow cooking techinque in which the food is browned first, then finished by simmering. For best results, keep the temperature low. Around 180 deg F. Let the meat cool in the liquid and is best served below the cooking temperature. This method is usually for larger cuts of meat with less liquid than stews. The best cuts for braising are: Beef: Chuck, Blade Roast, Brisket, Short Ribs, Bottom Round                                                                      Lamb: Shoulder and Shanks                                             ...