Stop cooking with extra virgin olive oil; it is not some ‘better’ version of olive oil.
Extra Virgin has an extremely low smoke point, so cooking with it often leads to burnt food and a smoky kitchen. It is intended for dressing and garnishing. Regular olive oil has a much higher smoke point and is meant for cooking. They are not the same.
-ajcranst
2
1.
Deanne 3 year s ago
For mashed potatoes we use a 'passe-vitte' (French) or in Dutch 'draaizeef'. Don't know the English name, if there is one. Even better than doing it by hand (well, the thing works by hand and it takes a lot of time, but boy, it's way better).
I'm Belgian. We are part of the French kitchen.
I'm Belgian. We are part of the French kitchen.
2
2.
Nap 3 year s ago
Quote: Deanne
draaizeef
called a "Food Mill" in United States
0
3.
Mc 3 year s ago
#16 or cut the onions under your kitchen fan
2
4.
Prue 3 year s ago
Mc,
Or sharpen your knives.
Or sharpen your knives.
2
5.
Birdie 3 year s ago
#17 depends on what you are going to do with the meat. I don't like to let a steak rest because I want it on my plate, hot and leaking into my mashed potatoes. No juice is lost, it's just redistributed.
I'm Belgian. We are part of the French kitchen.
called a "Food Mill" in United States
Or sharpen your knives.