| Author |
Message |
Yesitsme
Member
08-24-2004
| Sunday, December 25, 2011 - 4:51 pm 
Not only is it good for the steamer effect, but it makes clean-up easier!
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Dipo
Member
04-23-2002
| Monday, December 26, 2011 - 2:10 pm
LOL, yeah I went ahead and followed the directions and wrapped the whole thing. It turned out great, thanks.
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Teachmichigan
Member
07-22-2001
| Sunday, January 29, 2012 - 8:27 am
Is anyone else watching the live streaming of the Bocuse d'Or in the USA? It can be found HERE.
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Gumby
Member
08-14-2004
| Tuesday, January 31, 2012 - 7:32 pm
Does anyone have any idea how to re-heat fried chicken so it's crispy again? Thanks in advance.
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Costacat
Member
07-15-2000
| Tuesday, January 31, 2012 - 8:30 pm
In the oven. You could wrap it in foil and heat it up until it's almost heated all the way thru (or nuke it). Then put it on a rack such as a cookie cooling rack on a low sided pan or cookie sheet and return to oven to crisp up. The air circulation on the cookie rack will help. Dunno the temp tho, since I don't eat chicken! Maybe 350 to heat it up and then crank it up to 400 to crisp? But watch it so it doesn't burn!
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Serate
Member
08-21-2001
| Wednesday, February 01, 2012 - 12:02 pm
4 minutes a side on the NuWave oven. Doesn't heat up your kitchen, uses way less energy than the oven, and your re-heated fried chicken is crispy on the outside, hot and juicy on the inside!
But if you don't have a NuWave then use a regular oven. I personally wouldn't nuke it cuz nuked chicken usually gets tough.
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Gumby
Member
08-14-2004
| Wednesday, February 01, 2012 - 2:51 pm
Thank you both! I used the oven for about 30 minutes and it turned out fine.
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Gumby
Member
08-14-2004
| Thursday, February 16, 2012 - 7:10 pm
I've never used Olive Oil before and I have a gallon of it. Do you just substitute it for regular vegetable oil? Is it only used for certain methods of cooking? Thanks in advance.
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Teachmichigan
Member
07-22-2001
| Thursday, February 16, 2012 - 7:21 pm
I use it for almost everything. It smokes at a lower temp that vegetable oil, but for sauteeing, popcorn, salad dressing, etc. I've used it just like I would any other oil.
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Gumby
Member
08-14-2004
| Thursday, February 16, 2012 - 8:11 pm
Thanks Teach!
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Colordeagua
Member
10-24-2003
| Thursday, February 16, 2012 - 8:13 pm
Drink it? I don't do that, but I love EV olive oil. I buy quart-size bottles of Colavita. I don't cook much (don't really know how), but I manage to use it up before too long. There's only me here.
I buy (frozen) turkey roast or breast during the holidays and cook it in the crock pot. Rub olive oil over it and sprinkle with whatever seasonings before "potting" it.
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Christy358
Member
07-10-2007
| Thursday, February 16, 2012 - 8:24 pm
I would suggest not using it as oil in baking...
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Costacat
Member
07-15-2000
| Thursday, February 16, 2012 - 8:51 pm
French fries in olive oil are delish. The best fries I ever had was in Greece (with Greek olive oil, naturally!).
You can refrigerate it. If you refrigerate it, it'll solidify but will return to its liquid state once it is back to room temp. If you refrigerate it, I wouldn't use that olive oil for salad dressings.
You don't say what kind or what quality. There are many different types of olive oils. Some are considered to be "finishing oils." These are the kind that are used as a drizzle over a dish (for example a dish of pasta or risotto) and are usually quite fruity. Some are light and fruity and are great in salad dressings. Some of the cheaper or mass produced olive oils are better for cooking with (frying, sauteeing).
I have a Misto sprayer (the kind you pump yourself) filled with a good quality olive oil. I'll often roast veggies, and use the Misto to lightly spray them before roasting. I made homemade croutons last weekend and in order to keep them lighter, I used the Misto and just did a light spray.
If it's a very expensive olive oil, or a very VERY high quality, you could also go to the local Cost Plus or Pier One and buy pretty little bottles, and give olive oil as gifts. Or you could steep various herbs and other items and make flavored oils for yourself or for gifts (lemons in olive oil are great for salad dressings!).
There's a TON of stuff you can do with it.
And yes, you can use olive oil in baking (google olive oil cakes and you'll see dozens).
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Teachmichigan
Member
07-22-2001
| Friday, February 17, 2012 - 10:08 pm
I use my olive oil in baking, too. I keep a spray bottle w/some in it as well for spritzing pans, roasting peppers, etc.
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Christy358
Member
07-10-2007
| Saturday, February 18, 2012 - 12:17 am
Not wanting to argue with the real cooks here, because I am SO not one.
I made a cake from a mix that called for oil. I had no generic vegetable oil and used olive oil. It did not taste good.
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Teachmichigan
Member
07-22-2001
| Saturday, February 18, 2012 - 2:10 pm
It might be the kind of olive oil, too. We use extra virgin light - so the flavor isn't as strong. If we're doing salad dressing for company, I buy the straight up stuff, and I bet that could affect flavor in baking. 
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Nyheat
Member
08-09-2006
| Saturday, February 18, 2012 - 2:39 pm
I think of olive oil as more of a "savory" type oil, for veggies, meat, and so forth, whether baking or sauteeing. It could be used in sweeter dishes like Greek bakalava which call for a crispy-crepe like texture. But if there are olive oil cake recipes, I believe you! I could see it being used in something denser and heavier, like pound cake.
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Costacat
Member
07-15-2000
| Monday, February 20, 2012 - 7:19 am
You should NEVER substitute olive oil for canola or vegetable oil when baking. I said there are recipes for olive oil cakes. Those recipes are intended for olive oil. Please reread my post.
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Teachmichigan
Member
07-22-2001
| Monday, February 20, 2012 - 5:14 pm
I do it all the time, so "never" is a bit extreme.
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Wargod
Moderator
07-16-2001
| Tuesday, February 21, 2012 - 12:46 am
I don't bake all that often, but when I do, I use olive oil too since it's the only oil I ever have in the house.
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Landileigh
Member
07-28-2002
| Tuesday, February 21, 2012 - 2:05 am
the olive oil that most people have is not the strong "finishing oil" that you see Chefs use on TV and if you're baking with those, no wonder the baked goods didn't turn out like you think. To understand Olive Oil could take a while but here is a quickie example
First Press: usally extremely grassy, olivey, with a big bite; these oils are usually quite expensive and wouldn't be used as anything other than finishing oil(drizzled over food items)
Second Press: this is what you usually see as EVOO or Extra Virgin Olive Oil and in the $14-20 range per bottle
Third Press: Can still be called EVOO and yet has lost considerable bite and is what you see on most supermarket shelves.
Then you can get into all the Olive Oil Light/lite/ etc etc.
Only EVOO or Extra Virgin Olive Oil is just olives that have been pressed to make the oil. Those other concoctions can have canola and other oils used to "stretch" the olive oil.
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Tishala
Member
08-01-2000
| Tuesday, February 21, 2012 - 8:18 pm
Some recent studies have come out saying that most EVOO people use isn't really EVOO anyhow--it's markedly light on the "olive" part of that. This is especially true of less expensive olive oils coming out of Italy and Spain. If you want to be sure that an olive oil is in fact OLIVE (rather than some substitute), it's best to buy olive oils from CA. examiner
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Holly
Member
07-21-2001
| Thursday, March 08, 2012 - 2:30 pm
Does anyone have a good, *simple* recipe for Buffalo Chicken Wings, either fried or baked? (I don't like the sauce too hot or spicy.)
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Serate
Member
08-21-2001
| Friday, March 09, 2012 - 1:41 pm
Holly I have an easy one that I can't get to the actual recipe at the moment but if it sounds like one you'd like I will get it the next time I hobble to the kitchen.
Basically just pour melted butter and Frank's Hot sauce over the wings in a pan and bake them for an hour and a half. If Frank's is too hot you can use whatever sauce you want. That is the recipe, just not sure of the amounts but I guess you could experiment with it if you wanted to.
I have a better recipe but it requires using the NuWave Oven.
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Holly
Member
07-21-2001
| Friday, March 09, 2012 - 2:58 pm
Thanks, Serate, knew you'd have something easy enough for me, lol. I tried making some last night (fried them) but wasn't too crazy about the end results, and the frying was too stinky--yuch!. I will try the melted butter and bake that you suggested above.
I've been following your progress on the foot...what a bummer...it sounds like you took a really hard break. I hope you continue to heal well and are back to yourself before you know it.
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