Sea Food (Shrimp with A Basic Sauce)

atishmohan said:
Tunnai laage sai itna time mai la sakoon soon in saudyan mai ;).. koye dish 5-10 min mai tayar ho ja tai thik sai..baaki main itni khubaat karaniya koni.. Main to roti bani banayi tha laya karonn bhai...banaya koni karta..kaade tu ni karta sai ye kaam roti banan aale :rock :rock
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Fer kyun panne bhande hai ...lugaiya ka kam lugaiya pe e chod de.
 
akshaymalik84 said:
Fer kyun panne bhande hai ...lugaiya ka kam lugaiya pe e chod de.
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Yu indejeet rasoi mai badd rehya itne din ka ;).. makka mai bhi thoda mota likh dyon intai inspire hokai ;)..Jatland pai logg bera na ke ke chepain sain..to munnai bhi kimme ho chep diya to galat kar diya :rock :rock
 
atishmohan said:
Prawn caesar



Ingredients (serves 4)
  • 2 baby cos lettuces, outer leaves discarded, roughly torn
  • 500g cooked prawns, peeled, de-veined, tails intact
  • 4 rashers rindless bacon, cooked, chopped
  • 2 cups toasted croutons
  • 1/4 cup grated parmesan, plus extra to serve
  • 1/2 cup (125ml) good-quality seafood cocktail sauce
  • 2 tbs lemon juice
  • 3 tbs (1/4 cup) creme fraiche
  • 2 hard-boiled eggs, peeled, coarsely grated
Method
  1. Place the lettuce in a bowl with the prawns, bacon, croutons and parmesan.
  2. Mix the seafood sauce with the lemon juice, creme fraiche and 2 tablespoons of warm water, then season with salt and pepper.
  3. Add half the dressing to the salad and toss to combine.
  4. Pile salad into serving bowls, drizzle with the remaining dressing and garnish with egg and extra parmesan.
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Rashers? kindly explain as I am not familiar with it. Also, the recipe for the sauce?

I think I shall omit the bacon (not a big fan).
 
urmiladuhan said:
Rashers? kindly explain as I am not familiar with it. Also, the recipe for the sauce?

I think I shall omit the bacon (not a big fan).
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Pehlya aap munnai Olive oil aala karan batao.. kaunsa olive oil use kara..pherr mai aapnai iska link de doonga :)

Regards
 
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atishmohan said:
Pehlya aap munnai Olive oil aala karan batao.. kaunsa olive oil use kara..pherr mai aapnai iska link de doonga :)

Regards
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Just use whatever olive oil is available with you and whichever one you prefer.

As I said, I am not a big fan of sea food - so I won't be making it. Don't bother with the link.
 
urmiladuhan said:
Just use whatever olive oil is available with you and whichever one you prefer.

As I said, I am not a big fan of sea food - so I won't be making it. Don't bother with the link.
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Wrong Urmila ji. You can't use Olive oil in salad dressing. Extra-Virgin olive oil is used for salad dressing. In you recipe too, Extra Virgin Olive Oil will be used not the Olive Oil.


Olive oil is meant for cooking purposes only.
 
atishmohan said:
Wrong Urmila ji. You can't use Olive oil in salad dressing. Extra-Virgin olive oil is used for salad dressing. In you recipe too, Extra Virgin Olive Oil will be used not the Olive Oil.


Olive oil is meant for cooking purposes only.
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It's not that one "can't" use (at least it won't be harmful) , however, it is not recommended. I have heard this too. :)
 
Arvindc said:
It's not that one "can't" use (at least it won't be harmful) , however, it is not recommended. I have heard this too. :)
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It is harmful if you use Extra Virgin Olive Oil for cooking purposes. Standard Olive oil is used for cooking purposes.
 
कोए साग/सिब्जी, चाट/पकोड़ी, गुलगुले/सुहाली, सिरसम के तेल में भी बन सके से के ?? :p

यु ओलिव कोणी समझ में आमता ! :confused:
 
atishmohan said:
It is harmful if you use Extra Virgin Olive Oil for cooking purposes. Standard Olive oil is used for cooking purposes.
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Not exactly! Any oil is harmful if it reaches it's smoking point. It's just that Extra Virgin Olive Oil has low smoking point.

From: http://www.internationaloliveoil.org/estaticos/view/87-mediterranean-diet-pyramid
"Olive oil" and "Virgin olive oil" are used throughout the Mediterranean. The former is normally used for cooking. The latter, which is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components.
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From: http://www.whfoods.com/genpage.php?tname=george&dbid=56
Is it OK to cook with extra-virgin olive oil?

One of the main things to consider when evaluating whether it is OK to heat extra-virgin olive oil (or any other oil for that matter) is the smoke point of the oil. The smoke point is the temperature at which visible gaseous vapor from the heating of oil becomes evident. It is traditionally used as a marker for when decomposition of oil begins to take place. Since decomposition incurs chemical changes that may not only result in reduced flavor and nutritional value but also the generation of harmful cancer causing compounds (oxygen radicals) that are harmful to your health, it is important to not heat oil past its smoke point. Inhaling the vapors can also be damaging.


Oils and their smoke point

The smoke point is a natural property of unrefined oils, reflecting their chemical composition. When oil is refined, the process increases the oil's smoke point; in fact, raising the smoke point is one of the reasons why the refining process is used. To get a better idea of how refining increases the smoke point of oil, look at Table 1 that shows several examples.
Table 1
Canola oil, unrefined
Canola oil, semirefined
Canola oil, refined
Safflower oil, unrefined
Safflower oil, semirefined
Safflower oil, refined
Soy oil, unrefined
Soy oil, semirefined
Soy oil, refined
Sunflower oil, unrefined
Sunflower oil, semirefined
Sunflower oil, refined high-oleic

[TD="align: center"]225°F[/TD]

[TD="align: center"]350°F[/TD]

[TD="align: center"]400°F[/TD]

[TD="align: center"]225°F[/TD]

[TD="align: center"]320°F[/TD]

[TD="align: center"]450°F[/TD]

[TD="align: center"]320°F[/TD]

[TD="align: center"]350°F[/TD]

[TD="align: center"]450°F[/TD]

[TD="align: center"]225°F[/TD]

[TD="align: center"]450°F[/TD]

[TD="align: center"]450°F[/TD]


Olive oil and its smoke point

Before I discuss the specifics of the smoke point of olive oil, I want to clarify some terms used to define olive oils since these terms are often a source of confusion for many people:

  • Extra-virgin: derived from the first pressing of the olives (has the most delicate flavor).
  • Fine virgin: created from the second pressing of the olives.
  • Refined oil: unlike extra-virgin and fine virgin olive oils, which only use mechanical means to press the oil, refined oil is created by using chemicals to extract the oil from the olives.
  • Pure oil: a bit of a misnomer, it indicates oil that is a blend of refined and virgin olive oils.
Now, unlike the information presented in Table 1, the information on olive oil smoke points is, unfortunately, not very clear or consistent since different companies list different smoke points for their olive oil products; this variability most likely reflects differences in degree of processing. Generally, the smoke point of olive oil ranges from 220-437°F. Most commercial producers list their pure olive smoke points in the range of 425-450°F while "light" olive oil products (which have undergone more processing) are listed at 468°F. Manufacturers of extra virgin oil list their smoke points in a range that starts "just under 200°F" and that extends all the way up to 406°F. Again, the variability here is great, and most likely reflects differences in the degree of processing.

Practical tips

In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300°F/148°C range. For these reasons, I don't recommend cooking with extra virgin olive oil.
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I had researched about olive oil, mainly for it's following benefit: ( One percent of world population gets RHEUMATOID ARTHRITIS)

From: http://www.internationaloliveoil.org/estaticos/view/94-olive-oil-and-the-immune-system

OLIVE OIL AND RHEUMATOID ARTHRITIS Rheumatoid arthritis is a chronic inflammatory immune disease of unknown causes that affects the joints. Genes, infective factors, hormones and diet have been suggested as possible associates in its onset. Although some studies had suggested that olive oil could help to alleviate its symptoms they did not provide confirmation of such a protective effect. Now, the results of a recently published study suggest that regular consumption of olive oil may reduce the risk of developing rheumatoid arthritis. According to the authors of the study, the people on diets containing high levels of olive oil had less risk of suffering this disease. The study found that the people who consumed less olive oil had 2.5 times more possibility of developing rheumatoid arthritis than those who consumed it more frequently. Although the mechanism involved is not yet clear, antioxidants are suspected to exert a beneficial effect.
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