Guest guest Posted April 26, 2004 Report Share Posted April 26, 2004 Has anyone followed this advice: " Another " healthier " way of frying is to stir-fry with small amounts of spring water adding a little Extra-Virgin Olive oil later on. Keeping some water in with the olive oil keeps the temperature down to 100 C (212F), which is a *non-destructive* temperature. Food will retain more nutrients and taste better using this innovative method. For best results, we recommend expeller-expressed organic Extra-Virgin Olive oil for this lower temperature method. " I am not clear at what point the oil is added. I presume that pushing the vegs around as skillet with only a small amount of water leads them to be burnt. Best wishes, Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2004 Report Share Posted April 27, 2004 , " Robin Stewart " <benfordlaw@b...> wrote: > Has anyone followed this advice: > " Another " healthier " way of frying is to stir-fry with small amounts of spring water adding a little Extra-Virgin Olive oil later on. > Keeping some water in with the olive oil keeps the temperature down to 100 C (212F), which is a *non-destructive* temperature. Food will retain more nutrients and taste better using this innovative method. > For best results, we recommend expeller-expressed organic > Extra-Virgin Olive oil for this lower temperature method. " I am not clear at what point the oil is added. I presume that pushing the vegs around as skillet with only a small amount of water leads them to be burnt. > Best wishes, > Robin I think you'll find that at the recommended temperatures ( we've found that on our gas range the very lowest setting is within the recommended range), the veggies do not burn. To the contrary this ensures that they are cooked to perfection. We use this method quite frequently, and with very good results! Also, your vegetables will retain more of their essential healing nutrients. Although the author isn't very specific regarding when to add the extra virgin olive oil, this is purely a matter of preference. I typically add it as the veggies become more tender. In this way you retain both the flavor and nourishment of the meal and need not worry about any carcinogens that are usually present in foods fried at higher temps. Best Regards, JoAnn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2004 Report Share Posted April 27, 2004 Hi, Been lurking around here with nothing to contribute until now. As posted earlier, the best is raw, but well, it kind of takes out the pleasure of living if done too often. Variety is the spice of life after all. The trick to " correct " stir frying is low to medium temperature for brief moments. The extra virgin olive oil or organic wheat germ oil should be drizzled on the veggies after the wok or frying pan has been removed from the fire or hot plate. The heat from the wok/pan is sufficient for stir frying quickly. All garnishes e.g. shallots, ground flaxseeds or sesame seeds are added at this stage. The vegetables should have a crunchy texture. For greater details of the whole process including steaming fish check out here: http://www.prostatecancerdeception.com/gentle-cooking-for-prostate- cancer.html Hope it helps. God Bless victor On Tuesday, April 27, 2004, at 06:12 AM, Robin Stewart wrote: > Has anyone followed this advice: > > " Another " healthier " way of frying is to stir-fry with small amounts > of spring water adding a little Extra-Virgin Olive oil later on. > Keeping some water in with the olive oil keeps the temperature down to > 100 > C (212F), which is a *non-destructive* temperature. Food will retain > more > nutrients and taste better using this innovative method. > For best results, we recommend expeller-expressed organic > Extra-Virgin Olive oil for this lower temperature method. " > > I am not clear at what point the oil is added. > > I presume that pushing the vegs around as skillet with only a small > amount > of water leads them to be burnt. > > Best wishes, > > > Robin > > Quote Link to comment Share on other sites More sharing options...
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