"Michael Kuettner" > wrote in message
...
>
>>
>> Sure! Then which olive oil quality! Extra, virgin or plain? I only use
>> extra virgin olive oil.
>>
> Don't !
> "Extra vergine" should be used for salad dressings and mayo.
> "Plain" is for frying.
> Extra vergine has a too low smoking-point to be useful for frying.
>
>> I was fussy about olive oil in the beginning. Food TV chefs telling me it
>> should be green, so I would only buy clear glass bottles of it so I could
>> tell what the color was. Then later learned that green wasn't solely
>> "according to Hoyle."
>>
> Green ? The best ones are honey-coloured.
>
> Ciao,
>
> Michael Kuettner


Mario Batali uses Extra-virgin almost exclusively. I do the same.
I have my trusty infrared thermometer to tell me what temperature my fry-pan
is. It always gets hot enough to fry hotter than I need to. And I fry hot!

OT, but related: One thing I've started doing is when I'm preparing a meal,
is if I walk out of the room, I put on a timer. It reminds me that
something is a-cooking.


--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."