The smoke point for good quality EVOO is around 200o C, which is more than hot enough for frying. The interesting thing is that the cheap oil you are recommending has a lower smoke point than EVOO. …Do you know what really matters in the end? It’s how the food you cook tastes. There is no more powerful agent for good flavor than genuine EVOO.
Tag Archives: Marcella Hazan’s Musings
Marcella and Victor Hazan on NPR
Recently Linda Wertheimer interviewed Victor and Marcella Hazan at their home on Longboat Key for NPR’s Morning Edition series the Long View.
The Intersection of Culinary Cultures
And so, although our backgrounds were religiously and in many other ways diverse, there were moments at table where they coincided.
What makes us Human?
Language and cooking – home cooking that is – are vehicles for consciousness, the thing that makes us human
Gallura Restaurant in Olbia Sardinia
How to describe the flavor of Rita’s food? Intense, yet subtle; penetrating, yet gentle; surprising, yet comforting; fragrant, aromatic, surging from deeper sources of savor than anyone else seems to have tapped.
Italian Meatball Recipe and the results of a meat taste test
The verdict was positive. The meat had a rich flavor and a firm texture that spoke of the place where it was raised: much like a wine, its terror.
Ode to the Peach
There is nothing edible from the earth, the sea, or the sky that tastes so wonderful to me as a fully ripe, soft, sweet, and yes, messy fruit
Recipe for Grouper Salmoriglio and a Review of Andrea’s Restaurant in Sarasota
Andrea oversees his kingdom with pride. He visits each table at least once during dinner, wanting to know the diners’ thoughts on his creations and eagerly explaining how he prepared an item. He is in his element if he discovers that a wine connoisseur is in the house. A native of Piedmont, home to some of the most prestigious wines in Italy, Andrea has a magnificent cellar and an impressive collection of Barolos. He literally leaps from the kitchen to assist patrons in choosing the wine that will flawlessly pair with their food.
THE FLAVOR OF SARDINIA
We had our first taste of Sardinia some years ago at the Rialto food market in Venice, and it had the quality of revelation. Daniela, whose vegetable stall is our favorite, offered each of us a small, round, deep red tomato, about 1½ inches in diameter, its top dimpled and marked by splotches of vivid malachite green. “These are from Sardinia” she said. “Pop one into your mouth as though it were a cherry.”
Boiled Meats
Victor and I had a most succulent dinner today, but anyone who would ask what I cooked would be dismayed by the answer: boiled beef. Why does the word boiled […]
