"Dee Dee" > schrieb im Newsbeitrag
...
>
> "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.
>>
> Mario Batali uses Extra-virgin almost exclusively. I do the same.

Mario Who ?
Wait - a "raised in Seattle, learned cooking in London" - <shudder>
Ah, at least he did three years of training in Northern Italy.
We just own a house there...

> 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!
>
I've never used a thermometer. Those gimmicks seem to be an USAn thing.

Cheers,

Michael Kuettner