4 ms·

I think voice would be a better method of navigation in the kitchen. I don't want to touch my tablet at all when cooking, and I'd love to keep my hands free to

I think voice would be a better method of navigation in the kitchen. I don't want to touch my tablet at all when cooking, and I'd love to keep my hands free to do other things. I'd rather say "pause" or "continue" or "go back a step" than try swiping when I've got things going. Chef hangout is pretty much what you described. It's a live video lesson using Google Hangout. I haven't done it but hear good things. Also I think a lot of what you want is just being taught the basics. Many of those you can pick up just from a video or in some of the simpler cases even a text description. Your oil (preferably canola if you're cooking with it, olive has too low of a smoke point and is better suited for other uses) looks a certain way (sorta shimmery) when it's ready. Once you know that it's pretty much the same for every recipe. Some a chef would have to be present for. I don't think you can tell by sight when the alcohol has evaporated when cooking with wine, you just have to smell. You can't tell by sight when meat is done or a bean you're blanching is crisp-tender, you have to touch it or bite it. For that reason I don't think online instruction will ever totally negate offline the way it can in many disciplines. But it definitely can do a lot better than it is.

lattepiu 14y ago
Olive oil is actually excellent for frying. Extra virgin olive oil has a smoking point of 405 deg. F, which is similar to canola.
- mattmaroon 14y ago
  Um, no. There's a lot of misinformation on oil smoke points on the net unfortunately. Going way off topic here for HN, but see http://whatscookingamerica.net/Q-A/SmokePointOil.htm http://whatscookingamerica.net/Q-A/SmokePointOil.htm for an accurate chart. It's ~320F for EVOO vs ~400F for canola. That makes a noticeable difference in the kitchen. Using olive oil you'll find yourself overheating more often. It's also more expensive, and imparts a flavor, which you typically don't want in your oil when sauteing or pan frying. If you want that flavor, pour a little high quality olive oil on at the end. I do that with something like a pan seared halibut, it's heavenly. Thomas Keller mentions in his books (I believe both Ad Hoc and Bouchon) that he uses canola for sauteing and pan frying for exactly those reasons. (Grapeseed oil is great, he mentions, but very expensive. Peanut oil is typically used for deep frying.) He's probably the most technical of the chefs with numerous Michelin-starred restaurants so I'm inclined to take his advice.
  - msg 14y ago
    From the same chart: Extra Light (Olive Oil) - 468°F Maybe that's what GP was referring to. I would put the oils with higher smoke points in the chart closer to exotic territory (avocado, ghee, rice bran, tea seed). I buy my Extra Light OO in jugs at Costco. Short takeaway: I use EVOO for dressing/cold applications, Extra Light for frying.
    - mattmaroon 14y ago
      Extra light olive oil is garbage. One should not use it for anything. It is "a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing." Do yourself a favor and buy jugs of canola instead. (Really you should buy small batches, as oil does degrade over time, but it's arguably worth the cost tradeoff.)
  - arisey 14y ago
    I use Grapeseed oil for stir fry and like the fact that it produces no smoke at all. I get from trade joe in a small bottle. Do you know anyplace that I can buy in larger size? Thanks.
    - mattmaroon 14y ago
      Grapeseed oil is expensive. It's a better oil than canola, especially for something like mayo. I believe it goes rancid though (just like canola) after a time so you should continue to buy in small sizes.
- btilly 14y ago
  If it is labeled "extra virgin olive oil" you really don't know what kind of oil it is. Particularly if it has Italy anywhere near the name. Yes, in theory it should be extra virgin olive oil. In theory there are people who inspect it. But if they raise doubt about the authenticity of a clearly subpar product, they get sued in a stacked court system. So everyone cheats and nobody calls them on it. See http://articles.latimes.com/2010/aug/05/business/la-fi-olive-oil-lawsuit-20100805 http://articles.latimes.com/2010/aug/05/business/la-fi-olive... for an example of a lawsuit that was filed over this in the USA. (Because you really can't sue about it in Italy.)

lattepiu 14y ago

Olive oil is actually excellent for frying. Extra virgin olive oil has a smoking point of 405 deg. F, which is similar to canola.

mattmaroon 14y ago
Um, no. There's a lot of misinformation on oil smoke points on the net unfortunately. Going way off topic here for HN, but see http://whatscookingamerica.net/Q-A/SmokePointOil.htm http://whatscookingamerica.net/Q-A/SmokePointOil.htm for an accurate chart. It's ~320F for EVOO vs ~400F for canola. That makes a noticeable difference in the kitchen. Using olive oil you'll find yourself overheating more often. It's also more expensive, and imparts a flavor, which you typically don't want in your oil when sauteing or pan frying. If you want that flavor, pour a little high quality olive oil on at the end. I do that with something like a pan seared halibut, it's heavenly. Thomas Keller mentions in his books (I believe both Ad Hoc and Bouchon) that he uses canola for sauteing and pan frying for exactly those reasons. (Grapeseed oil is great, he mentions, but very expensive. Peanut oil is typically used for deep frying.) He's probably the most technical of the chefs with numerous Michelin-starred restaurants so I'm inclined to take his advice.
- msg 14y ago
  From the same chart: Extra Light (Olive Oil) - 468°F Maybe that's what GP was referring to. I would put the oils with higher smoke points in the chart closer to exotic territory (avocado, ghee, rice bran, tea seed). I buy my Extra Light OO in jugs at Costco. Short takeaway: I use EVOO for dressing/cold applications, Extra Light for frying.
  - mattmaroon 14y ago
    Extra light olive oil is garbage. One should not use it for anything. It is "a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing." Do yourself a favor and buy jugs of canola instead. (Really you should buy small batches, as oil does degrade over time, but it's arguably worth the cost tradeoff.)
- arisey 14y ago
  I use Grapeseed oil for stir fry and like the fact that it produces no smoke at all. I get from trade joe in a small bottle. Do you know anyplace that I can buy in larger size? Thanks.
  - mattmaroon 14y ago
    Grapeseed oil is expensive. It's a better oil than canola, especially for something like mayo. I believe it goes rancid though (just like canola) after a time so you should continue to buy in small sizes.
btilly 14y ago
If it is labeled "extra virgin olive oil" you really don't know what kind of oil it is. Particularly if it has Italy anywhere near the name. Yes, in theory it should be extra virgin olive oil. In theory there are people who inspect it. But if they raise doubt about the authenticity of a clearly subpar product, they get sued in a stacked court system. So everyone cheats and nobody calls them on it. See http://articles.latimes.com/2010/aug/05/business/la-fi-olive-oil-lawsuit-20100805 http://articles.latimes.com/2010/aug/05/business/la-fi-olive... for an example of a lawsuit that was filed over this in the USA. (Because you really can't sue about it in Italy.)