Captain Ryan wrote:

> Hey group,
>
> I just joined because I'm on a quest to eat better, both in terms of
> health and taste. For the past 6 years I've been eating out every
> meal, which isn't terribly healthy but makes it hard to back to my
> home-eating dietary staples of cereal and peanut butter + jelly
>
> I've been checking out some recipes and today I tried to make a
> spinach, feta, parmesian, and tomato frittata with less success than I
> hoped. The tomatoes just fell apart and it was generally too gooey.
> I'm wondering if either or the following 2 factors could play a part in
> this. 1) I fried the tomatoes in corn oil because I didn't have any
> olive oil (then the egg mixture was poured on top of this) 2) My
> skillet was larger than what was called for, which I would imagine
> would make it cook FASTER if anything.

Tomatoes don't need a lot of cooking.
I generally add them last. If used in a frittata, I might blanch and
peel them before chopping, but not always. Depends on my mood and time
factors. ;-)

>
> What is the general rule of thumb for when to use what oil and what
> will happen if I use the wrong one? There's probably a link out there
> that can tell me but I unsuccessfully googled. Any help would be
> appreciated. Thanks!!
>
> Ryan
>

The type of oil is not as important as the TIME cooked for the final
texture.

Tomatoes don't need pre-cooking.

HTH?

Om