Sentences with phrase «oil heats so»

Because peanut oil heats so high, it is very easy to overcook your shallots.

Not exact matches

Yet so prone are we to care most about what is near at hand, the fear of atomic destruction is probably less keen in most minds than is the energy crisis which means less oil and gasoline available, less fuel for heating, and an abrupt change in American life - styles.

Maria, the owner's cute daughter, brings us a jar of home made, wonderfully hot peperoncini in olive oil, so we can add more heat.

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

Recipe looks simple and really tasty but I would swap olive oil for coconut oil so it's not being heated and altered.

Then fry in a small amount of oil until slightly golden, then reduce the heat, cover with BBQ sauce and simmer until the sauce has fully reduced, so the tofu is fully coated and quite sticky.

Some bacon is very lean so if there are any bare patches in your pan, add canola oil to cover and heat for a minute.

Heat up a heavy bottomed pan or dutch oven (I used a cast iron frying pan) with the oil on medium high heat — on my electric stove this was at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to heatHeat up a heavy bottomed pan or dutch oven (I used a cast iron frying pan) with the oil on medium high heat — on my electric stove this was at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to heatheat — on my electric stove this was at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to heatheat up.

Heat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high hHeat the butter or oil in a small skillet (8 - inch works, so does 9 - inch — if you make this in a 10 - inch, I'd double the recipe, just my professional opinion) over medium to medium - high heatheat.

In a large sauté pan or wok, heat the peanut (or other) oil over high heat for 1 - 2 minutes so that it's hot but not smoking.

Fry with a little olive oil on a medium low heat so that the fat renders out slowly and it browns evenly.

The first fry is to blanch only so heat your oil to 300 degree F oil.

Coconut oil tolerates high heat so I'm guessing that would work.

Stir the broccoli around so all of it gets a bit of oil on it and sautee for 3 - 4 minutes over a medium heat.

After 3 minutes (or so) using a slotted spoon, scoop the broccoli out of the water, shake off any excess water and put it in the frying pan with the heated oil and chili flakes.

I slightly heated the oil so it became liquidy.

by itself, it's not an impractical purchase green tomatoes are Summer, and as such, should be sampled at least once but we were in the midst of a heat wave and i don't know about you, turning on the stove to dodge oil splatters to fry up these little beasts is So Impractical

Roasted carrots is my other big fave — I coat them with olive oil and salt and just a smidge of honey or agave nectar, and then blast them with heat so they're kind of blackened on the outside, and softer in the middle.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

This oil has not been extensively heating or filtered, so it still retains the scent and flavor of coconut.

As you are waiting for the fries to finish, heat your oil to about 375 degrees, so it will be ready to go when the fries are done.

heat some coconut oil in a pan — I cooked the chicken breast on the health grill so I could go vegetarian

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Hi Tiffany — avocado oil has a fairly high smoke point and is very heat stable, so frying for 1 - 2 minutes is definitely okay.

First, you sautee garlic and sun - dried tomatoes in the olive oil that comes from the jar with sun - dried tomatoes — you do it on high heat so that tomatoes get nicely charred.

Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins — it will cook very quickly so keep an eye on it.

Simply, cut the washed tomatoes into large chunks, drizzle some grape seed oil onto a small pot, and cook the tomatoes with the seasoning on medium heat, stirring occasionally so they don't burn.

Olive oil, for example, that is unrefined, uses olives that have been pressed to extract the oil, but the oil itself hasn't been filtered, heated, treated with chemicals, and so on.

For real southern fried chicken just heat a cup or so of Crisco shortening (not oil) in 12» skillet until hot but not smoking, dredge (roll) each chicken piece in flour and carefully place in hot shortening.

Coconut oil is extremely stable so it is great to use when higher heat is necessary.

In a pan heat 2 tablespoons of extra virgin olive oil, brown the coriander powder (if you do not like strong flavours, pound the coriander coarsely, let it season the hot oil, and then remove it, so you will only have its delicate aroma).

The flavor is so light that it works perfectly for a stir fry and it holds up to higher heat than olive oil.

You want the oil to be at 350 degrees F, so if it continues to rise, turn down the heat a bit underneath.

Once the batter has been left to do its thing for 10 mins, heat a tbsp or so of coconut oil in a nonstick pan and spoon a couple of tbsp of pancake mixture into the pan.

in a big pot, heat up the oil and saute the diced onion until softened, you're not looking to caramelize it though so be careful.

NOTE: when you add the fries the temperature will drop so you want to increase the heat to ensure the oil stays at a consistent temperature of 300 °F.

Heat a wok until hot, add the vegetable oil to a depth of 3 - inches and heat to 360 degrees F. Add one of the noodle bunches and using a round, heat proof bowl or can, press down on the noodles so that they press up along the sides of the wok to form a bHeat a wok until hot, add the vegetable oil to a depth of 3 - inches and heat to 360 degrees F. Add one of the noodle bunches and using a round, heat proof bowl or can, press down on the noodles so that they press up along the sides of the wok to form a bheat to 360 degrees F. Add one of the noodle bunches and using a round, heat proof bowl or can, press down on the noodles so that they press up along the sides of the wok to form a bheat proof bowl or can, press down on the noodles so that they press up along the sides of the wok to form a bowl.

In a large saucepan over medium - high heat, sauté fennel and onion in olive oil for five or so minutes.

To soften the tortillas, pour the oil in a pan to a depth of about a 1 / 4 - inch and heat until hot enough so that a drop of water in the oil will sputter.

Expeller pressed oils just mean no hexane used in processing so don't be fooled by them as they still are heated, then put under extreme pressure to release the oil.

Also, the better an olive oil tastes the fresher it is, the more nutrients it has which protects it when cooking, so the more heat it can handle.

Wash the asparagus stalks and cut them into 1 inch (2.5 cm) oblique pieces, heat up the dessertspoon of oil in the frying pan, and gently sauté them for 5 minutes, keeping them on the move so that they don't burn.

Vegetables are almost always roasted at a blistering high heat with only olive oil, salt and pepper, so that's not a lot of work.

I then mix 1 - 2 T of peanut or almond butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of sesame oil, and a T or so of warm water and turn off the heat and stir that mixture in and it is so amazing and everyone is happy.

4 If you want to have it cold, you can just leave it as it is, but if you prefer it warm, I would put 1 tablespoon of olive oil in a pan and leave it at medium heat for 10», is amazing how the flavour changes, so delicious.

So I sliced the little loafs thin, brushed the slices with olive oil and roasted until lightly browned then turned down the heat and let them stay until crunchy.

Put the olive oil in a small saucepan, add the olive mixture, and stir over low heat, until the garlic is aromatic, a minute or so.

In the meantime, add some olive oil to a sauté pan and turn the heat up to medium or so.

Try to mix with a fork if you can, or if you must use your hands, stick the dough into the freezer for a couple of minutes so that your hands don't heat it enough to melt the oil and mix very quickly.

So, as soon as rice begins to cook, heat oil in a large skillet over medium - high heat.