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 before braising; 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 using desserts, risottos or drizzling raw onto finished dishes. The result is a healthy, fresh taste of Mediterranean cuisine in every bite.

Raw
When olive oil is raw, all its distinct organoleptic (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.

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 brown nor burn will be cooked 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 small pieces or thin slices, so they can cook quickly but don’t overcrowd the pan. To sauté, pour the olive oil cold into the pan, with the addition of some chopped garlic if you like, and bring the temperature up. When the oil is heated, add the food; stir, toss or turn as it cooks for a few minutes, making sure it doesn’t burn.

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 both olive and 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 2 to 3 cups are needed to fill the pan 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:

• Always use a fresh, unused batch of oil for frying. Oil that has been previously used contains residues and is unhealthy.
• 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.