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Category Archives: Cooking Oils

What Cooking Oil Should I Use?

23 Monday Jan 2017

Posted by Bob and Robin in Classic Cuisines, Classics, Cooking Oils, Cooking Styles, What's For Dinner?

≈ 1 Comment

Tags

cooking oils


captains-shack_2Such an interesting and important topic. From About.com in this mornings email, “Just a decade ago it seemed like the only kind of oil available to the home cook was either vegetable or olive oil. Today it seems there’s no end to your options. Sesame, peanut, coconut, red palm, avocado… the list goes on! Here is an easy guide to everything you need to know about cooking oils, from smoke points to storage and more!” And the link to the ongoing article is Cooking Oils 101. And a brief snippet,

This is the first post on a series about plant-derived cooking oils here on About.com’s Produce Channel. We’ll be looking at numerous types of cooking oil in-depth: how they’re made, their uses, their health benefits and risks, and other particular information sensitive to the oil in question.
First, we’ll be doing a two-part breakdown of the numerous oils available on the market, their primary cooking uses, and their smoke points.
Just a decade ago it seemed like the only kind of oil available to the home cook was either vegetable oil or olive oil? Today it seems there’s no end to your options. Sesame, peanut, coconut, red palm, avocado… the list goes on!
But what differentiates each oil from the others? There’s numerous factors to consider.
The smoke point is one major consideration. The more refined an oil is the fewer impurities and the higher heat the oil can withstand before it begins to smoke, lose nutritional value, go bitter in flavor, and eventually catch fire if heated further…
Another consideration is the flavor of the oil. Some oils contain a rather neutral taste such as vegetable oil, while others such as sesame oil remain punchy and strong in flavor…The important thing to realize is moderation. Only use just as much as you need, which in most cases, be it stir-fry or salad dressing, is only a few tablespoons at most. (Deep-frying, naturally, is a unique situation and the unhealthiest option.)

cooking-oils-labels

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Char-Broil Grill Maiden “Voyage” – Spatchcock Chicken

03 Sunday Apr 2016

Posted by Bob and Robin in BBQ Chicken, BBQ Veggies, Captain's Shack, Char-Broil Grill, Cooking Oils, Corn Sprouts, Dinner At The Captains Shack, Dinner For Robin, Grilled Vegetables, Grillin' and Chillin', Grilling, Idaho Chicken, Idaho Potatoes, Idaho Vegetables, Local Markets, Photos By: Bob Young, Potatoes, Roasted Vegetables, Salad, Spatchcock, Vegetables, What's For Dinner?, Wine and Food

≈ 3 Comments

Tags

chicken, Corn Sprouts, grilled chicken, Spatchcock


3April2016_1_New-CharBroil-Grill_BSU-CoverI have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]

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The new grill by Char-Broil An American Gourmet Deluxe

The new grill by Char-Broil An American Gourmet Deluxe

The spatchcock chicken. The pepper is a combination of black, pink and green that I ground. Great flavors.

The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.

Grilling

Grilling

The plated dinner. Grilled Potato with Sour Cream Green Salad with Tomato, Green Onion and Corn Shoots Green Peas Spatchcock Grilled Chicken

The plated dinner.

Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken

A good wine from Downton Abbey

A good wine from Downton Abbey

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Olive Oil Tasting

28 Tuesday Apr 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Baguette, Baguette, Bread, Cooking Oils, Gaston's Bakery, Olive Oil, Party Time, Photos By: Bob Young, Special Events, Trader Joe's, What's For Dinner?, What's This Tasting?

≈ Leave a comment

Tags

evoo, olive oil


Robin-Bob-In-Kitchen_Looking-RightThere are wine tastings; there are salt tastings; there are pepper tastings and yes, there are olive oil tastings. If you ever get the opportunity to do a “comparative tasting” of some product, do it!
From Trader Joe’s, they do carry some good products and some hard to find products, there are some helpful hints for Tasting Olive Oil, or a Guide to Extra Virgin Olive Oil. Yes I know, this article is mostly about their olive oils, but the basics – tasting, cooking with or storing – are in this link. Here is some brief information on olive oil, these happen to be from Trader Joe’s. And sorry if this sounds like an ad for Trader Joe’s, it is not! It is good information, though.

Hippocrates called olive oil “the great therapeutic.” Homer called it “liquid gold.” For some, that’s reason enough to slap on a high price tag and call it a day. [We]seek out Extra Virgin Olive Oils from experienced producers in the world’s best growing regions — Spain, Italy, Greece, California… Then our tasting panel examines them from every angle: body, fruitiness, bitterness, pungency…

If you would like to organize and have your own olive oil tasting, here are some helpful hints for – Hosting and Olive Oil Tasting, and be sure to read and copy the section called Prep Your Tasters. Some things you might need, beside a variety of olive oils, are Tasting Sheets, [PDF], paper bags, permanent Marker, wine glasses, small bowls, spoons, pens, Granny Smith apples, sliced, sparkling mineral water, chilled and maybe baguette, warmed and sliced. Those are all suggestions from Trader Joe’s. Read the articles in the links and get more ideas for hosting your own olive oil tasting, or other kinds of tastings. Thanks to Robin for finding this link and sharing it. Cheers!

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Rolled Chicken Breasts

17 Friday Apr 2015

Posted by Bob and Robin in Asparagus, Avocado, Boise Farmers Market, Buy Idaho, Captain's Shack, Cheese, Chicken, Classic Sauces, Coconut Oil, Cooking Oils, Cucumber, Dinner For Robin, Dinner With Robin, Eggs, Greens, Ham, Ham and Cheese, Housemade Hollandaise Sauce, Local Harvests, Local Markets, Oils, Photos By: Bob Young, Spinach, Sriracha Chili Sauce, What's For Dinner?

≈ Leave a comment

Tags

black forest ham, coconut oil, Cucumber Salad, Hollandaise Sauce, spinach, swiss cheese


Stuffed and Rolled Chicken Breasts spinach, black forest ham and swiss cheese Avocado and Cucumber Salad Steamed Asparagus with Housemade Hollandaise Sauce

Stuffed and Rolled Chicken
spinach, black forest ham and swiss cheese

Avocado and Cucumber Salad

Steamed Asparagus
housemade hollandaise sauce

2012 Schloss Vollrads Estate Qualitatswein Rheingau Riesling

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Cooking Oils and Their Use; Food Truck Locations

21 Tuesday Oct 2014

Posted by Bob and Robin in Captain's Shack, Cooking Oils, Oils, Report By Robin, Special Information, What's For Dinner?

≈ Leave a comment

Tags

cooking oils, grapeseed oil


03Sept2014_1c_Wine-MeetUp_Flatbread_Robin_GoodRobin came across the good graphic on the different cooking oils and their basic uses. This is a good reference graphic if you want to keep it. Originally, the information came from World Market, Butlersguild.com, Martha Stewart, EmilyPost.com and Pinterest. Just one note: I have used the grapeseed oil, but you must remember that it will go “bad” – rancid – very quickly. Enjoy the graphic information!

wk_31_cooking_oil_chart

And as a side note, if you are in Boise and want to know where the Food Trucks are today, check this link out Boise Food Truck Locations. But if you are out of the area and want to know where they are in your town or city, just Look Here.

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750 West Idaho Street Boise, ID 83702 (208) 344-8424

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