They cook
slowly in a little oil, which gives them a slight crust and succulent interior.
Not exact matches
It is possible, and I have a post about that here: http://theviewfromthegreatisland.blogspot.com/2012/03/minimal-monday-hearts-of-lettuce-with.html It just takes a
little more time because you have to
slowly drizzle
in the
oil as the machine runs.
I actually like the
little crunchy pieces of coconut
oil, but for those trying to hide the texture, the trick is to melt the coconut
oil until it is just barely melted an add
slowly as the smoothie is already being blended so it emulsifies
in and doesn't clump.
Heat a
little olive
oil in a frying pan and
slowly fry the shallots and garlic for 5 - 10 minutes, until soft and tender, then remove and set aside.
Slowly add
in olive
oil a
little at a time while the food processor is running to thin out the pesto.
I thin sliced several small yellow onions, season them with a pinch or two of salt and let them
slowly render for an eternity
in a skillet with a
little oil over medium - low heat.
For the slaw:
In blender, process mustard, vinegar, orange juice and toasted sesame seeds until smooth;
slowly add canola
oil a
little at a time until well emulsified.
One of the compartments has a
little hole at the bottom — so I can just pour my
oil in there and it'll
slowly stream
in, saving minutes of labour that I can then spend having a glass of wine or petting the cat.
Put the peppers
in a large frying pan with a
little olive
oil, season, cover and cook
slowly for about 15 mins, until softened.
I've found you can
in fact use pure coconut
oil, no olive
oil needed at all, as long as you start mixing really
slowly,
in very short
little bursts of about 1 second each, giving it time to settle before the next one.
Crack
in some pepper, then
slowly whisk
in the olive
oil, drizzling
little by
little until the dressing becomes smooth and thick.