Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate the amount you use.
Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.
For clarified butter, slowly melt unsalted butter over low heat. Don’t let the butter come to a boil, and don’t stir it. This
allows the milk solids to separate from the liquid butter. Once the butter has separated into three layers–foamy milk
solids on top, clarified butter in the middle, and milk solids on the bottom–turn off the heat. Skim the foamy white solids from the top. Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan.
Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks.
Just re melt to use.
Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.
Never judge an olive oil from its color. Some may add false color to fool you.
The best way to evaluate your olive oil is to smell and taste it. If it has a flavor and aroma that initiates positive emotions, then it is good.
All olive oils come from a village, even those that are sold by companies – small or big! Buying olive oil from a respectable company, then you are sure of the quality and the truthfulness of the olive oil. Buying a container without any label, you can never be sure about its content, as no one officially bears the responsibility for it.
The so called “Salad Oil” is not olive oil, but a combination of pomace oil, seed oils and olive oil.
The research that has been carried out on the benefits of olive oil has been done with extra virgin olive oil, which is the highest category.
All olive oils (regardless of category) and all vegetable fats have no cholesterol. Plus they all have the same number of calories, regardless of how “light” or “heavy” is they taste..
When tossing a salad with basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.
Ghee butter
Ghee is the Indian word for clarified butter. It’s good for frying because it has the milk solids and salt removed which means it doesn’t scorch as quickly as butter.
French butter
Have you thought about trying a European butter? French-style butters have a higher percentage of fat than mass-produced butters. As a result the water content is lower, making the butter more flavorful (but also more expensive).
Spicier dish
Use chilli oil (given in tips and hints) instead of the ordinary oil, if you want to make the dish spicier.