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Cooking Techniques: Sautéing, Deep- Frying, and
Baking
 To
Italian chefs, mothers and home cooks, extra-virgin olive oil is a magical,
all-purpose ingredient. It can be used for every cooking need, from sautéing
meat to marinating; from brushing roasts or fish before grilling to
deep-frying and baking.
Every dish in Italy feels the invigorating touch of extra-virgin olive oil.
In fact, Italians use it above all other fats both for cooking, including
baking, and for drizzling raw onto finished dishes. The result is a healthy,
fresh taste of Mediterranean cuisine in every bite.
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Raw
When olive oil is raw, all its distinct sensory characteristics are
heightened because it is unaltered by the heat. The oil retains its aroma
and original flavor while adding body and depth to food by balancing its
acidity level. Raw olive oil is tasty not only when drizzled over fresh
salads or toasted bread, but also when it is the final touch to
already-sauced pastas or creamy soups. To obtain best results with raw olive
oil, buy the highest-quality oil possible.
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Sautéing
The French word "sauté" comes from the verb "sauter," or "to jump." This
refers to the constant stirring that keeps the food in motion, almost
jumping, so that it will not burn but rather cook evenly outside without
overcooking inside. Sautéing food in olive oil imbues the ingredients with
the oil's lovely aroma and flavor. At the same time, sugars caramelize,
moisture is drawn out, and the food's texture changes drastically. Foods to
be sautéed should be cut into relatively small pieces or thin slices (a
small steak rather than a roast), so they can cook quickly but don't
overcrowd the pan. To sauté, pour the olive oil cold into the pan and bring
up the temperature. When the oil is heated through, add the food item. Stir,
toss or turn as it cooks for a few minutes, making sure it doesn't burn.
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Deep-Frying
The role of extra-virgin olive oil in deep frying is a bit ambiguous. Some
studies say that it is the healthiest choice, while others say that because
it has a lower smoke point than other fats (it smokes at 250° as compared to
410° for peanut oil), it is not safe. The debate remains academic, because
the high cost of extra-virgin olive oil makes it an undesirable choice for
deep-frying. In fact, to fry properly with olive oil, at least 3 to 4 cups
are needed to fill the pot so that food can float around and acquire a
golden color and a delectable crisp texture. We advocate the use of regular,
virgin olive oil or canola oil for deep-frying; you should save the
extra-virgin for other uses which allow its true flavor to shine through.
Deep-Frying Tips:
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Always use a fresh, unused batch of oil
for frying. Oil that has been previously used contains residues and is
unhealthy.
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Do not batter or bread the food until
just before placing it in the oil. If you bread the food too soon before
frying, liquids in the food may make the coating gummy.
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Baking
Italians have long been using extra-virgin olive oil in their desserts, not
only because it adds a delectable flavor and a desirable dimension, but
because it is definitely healthier than using butter. Classic Tuscan cuisine
uses extra-virgin olive oil in the preparation of delicious desserts like
schiacciata con l'uva (flatbread with grapes) and castagnaccio, a chestnut
flour
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