How in the world do you use oils? Vinegars?

j_wilson2012
j_wilson2012 Posts: 293
in Food and Nutrition
I am new to fresh cooking. I have previously (and by nature; I grew up in a big family) prepared about 4 meals at one time, and reheated them in the microwave. I would make a bunch of pasta (Mac/cheese) and other stuff, so that I won't ahve to cook every time I want a meal. Now, for the first time in my life, I am going WITHOUT a microwave, to discourage overindulging.
Now that I am learning how to cook like a pro (or there, there-abouts haha), I want to figure out how to use oils and vinegars effectively. I wouldn't dare try the wines yet, so we can save that for another day, but I have been using EV olive oil in the skillet. I read, and have figured out, that it has a low burn point, so if the heat gets too high, it will burn whatever it is cooking. Being that I am on a diet, I am scared to use Veggie oil, or peanut oil for light frying, as I do not want heavy fat intake. I dont think I will go near the corn oil. I have some Balsamic Viniagriete in the pantry.
My question is, How do I use the oils to the point where the meals (meats, veggies) taste good? I dont want to just throw some butter in the pan. I want to give my meat some flavor (out of the gutter, now!) without turning it into a butterball. any ideas? Any and all will be encourage, and I will write them down and try them. I am not just talking about the frying pan, either. Thank you!

Replies

  • MaraDiaz
    MaraDiaz Posts: 4,604 Member
    If I'm using basalmic vinegar to cook something like scrambled eggs, I just throw some in the pan with or without a little olive oil and maybe some minced garlic and other spices. I also like using it in the crock pot, with or without some soy sauce, too, it makes just about everything taste good. I admit when I go crazy on the spices, it makes the pan annoying to clean, though, and you do have to watch the temperature a bit more.

    Crock pots, by the way, are really easy and useful. Even I have a hard time messing up, and I can't cook worth a darn.
  • urbansmamma
    urbansmamma Posts: 202 Member
    If I'm cooking veggies I love to start with a pinch of whole cumin seeds and toast them in a nonstick pan. Then in a separate nonstick pan heat up a tsp of coconut oil (high burn point) on medium heat, then add onions and garlic cook for 1-2 mins. Then add diced tomatoes, bell peppers, zucchini and corn add 1/2 cup good quality salsa (I make my own, but store bought works too). Cook until they have a slight crunch and top with cilantro. ** cumin seeds are optional but they add a burst of flavor that wakes up your senses.

    For italian flair do the same as above minus the cumin seeds, substitute the salsa for marinara sauce and top with fresh basil italian basil or parsley. The magic is your spices and preferably fresh herbs. I love using fresh ginger, cilantro, basil, cummin seeds, corriander seeds, dill and rosemary. You an totally cook healthy AND delicious with little or no oil. It's about training your mind into believing that. I thought Paul Deen cooking was the only way food could taste good I was sooooo wrong!!

    I use all sorts of vinegars for salads (red wine, balsamic, rice vinegar). I also recommend salsa, hummus and tahini mixed with vinegar as an AMAZING salad dressing!! Or you could use the veggie recipes above and toss them on salad greens for a warm salad.

    Congrats on ditching the microwave. Avoiding processed foods is a HUGE accomplishment!
  • lessfatmatt
    lessfatmatt Posts: 27 Member
    I have been using EV olive oil in the skillet. I read, and have figured out, that it has a low burn point, so if the heat gets too high, it will burn whatever it is cooking. Being that I am on a diet, I am scared to use Veggie oil, or peanut oil for light frying, as I do not want heavy fat intake. I dont think I will go near the corn oil.

    Keep in mind that olive oil has just as much fat in it as any other oil. This is the case regardless of whether it's described as extra virgin, "extra light", or whatever - these terms don't have anything to do with the fat content, they just describe flavour and colour differences. Olive oil has got arguable health benefits in other ways, but you aren't saving any fat or calories by using olive oil instead of other vegetable oils. For frying, you're probably better off just using another oil with a higher burn point.

Categories