Substitution For Cooking Oil

substitution for cooking oil

  • the act of putting one thing or person in the place of another: "he sent Smith in for Jones but the substitution came too late to help"

  • The action of replacing someone or something with another person or thing

  • an event in which one thing is substituted for another; "the replacement of lost blood by a transfusion of donor blood"

  • (substitute) a person or thing that takes or can take the place of another

    cooking oil
  • any of numerous vegetable oils used in cooking

  • Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).

  • Instead of coffee, Neelix pours Paris a steaming cup of cooking oil by mistake. (Waking Moments)

Scallion & bacon polenta with goat cheese and caramelized onions on a bed of salt and vinegar arugula

Scallion & bacon polenta with goat cheese and caramelized onions on a bed of salt and vinegar arugula

Scallion & Bacon Polenta with Caramelized Onions and Goat Cheese over a bed of Salt and Vinegar Arugula
Serves 4

Ingredients // Amount

Scallion & Bacon Polenta
Polenta* // 2 cups
Water // 6 cups
Bacon* // 6 rashers
Scallions, sliced thinly* // 1 bunch
Salt // ? teaspoon
Onion, julienne // 1 each
Goat Cheese* // 1 package

Salt and Vinegar Arugula
Arugula* // 1 lb
Salt // 1 teaspoon
White Vinegar // 3 tablespoons

Method of Preparation

1.Dice bacon and cook until just a bit crunchy
2.Drain fat and reserve bacon
3.Heat water in pot with salt
4.When water boils, add polenta, stirring constantly
5.When polenta comes back up to a boil, turn down to a simmer and cook for about 15-20 minutes
a.Be careful! Polenta will burp and spit while cooking and it is very easy to get a burn
6.Stir the polenta every now and then to prevent it from sticking and keep it fairly smooth
7.When the polenta is done, remove from heat and mix in bacon and scallions
8.Pour polenta into a plastic lined 8x8inch pan, cover, and put in fridge until cool to the touch
9.While the polenta is cooking, caramelize the onions and set aside to cool
10.Saute the arugula in a non-stick pan over medium high heat
11.When the arugula is almost wilted, splash in vinegar, remove from heat and plate
12.When the polenta is cooled, using a wet knife cut the polenta into triangles, squares, or whatever shape you fancy
13.In a pan over medium high heat with hot oil, crisp up the polenta triangles on all sides
a.If the polenta sticks, just have some patience and wait, it will release when it is properly browned
14.Serve over arugula and garnish with caramelized onions and crumbled goat cheese

1.Do not use the instant polenta it will not set up properly, also you can use grits
2.Bacon may be substituted by just about anything you want
3.Scallions may be substituted by just about any vegetable you want
4.Herbed goat cheese, gorgonzola, boursin, and kind of crumbly cheese may be used
5.Baby spinach or watercress can be used in place of arugula

Chinese Chicken with Black Pepper Sauce

Chinese Chicken with Black Pepper Sauce

For the Stir-Fry
1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrot (I use onion and zucchini)
cooking oil
hot steamed rice

For the Sauce
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or sake

substitution for cooking oil

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