Ask Behr anything food related thread

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#1,527
#1,527
Shut up!! That sounds amazing! I've already printed it out! :)

Now, why are you telling me this when it's 28º outside and impossible to grill? haha

Two sticks of butter and a cup of wine. Good grief.
 
#1,528
#1,528
Saute some scallops and/or shrimp in olive oil instead of grilling them.

I told you it wasn't healthy, but damn....it's worth it! And, it's so rich and has so much flavor, a little goes a long way. I mean, it's not like you are gonna drink a cup of it.
 
#1,529
#1,529
One night this week, even though I'm currently trying to eat better (cause I refuse to lose a bet), I'm making this. I'll let you know how it turns out!
 
#1,531
#1,531
For an extra twist, after you perfected the other one, add about 2 oz of dark rum (Capt. Morgan or Myers) in with that last 1/2 stick of butter. :)
 
#1,535
#1,535
Both can be wrapped in a damp paper towel and put in the fridge for at least a week. The KLL can be frozen if need be.
 
#1,536
#1,536
OK. If it isn't available fresh (I have two places I'm going to check), is there a dried option? And if so, is it worth it?

Which brings me to another question for you that I just remembered! What are staples in your pantry, seasoning wise.
 
#1,537
#1,537
I've never seen either in a dried form.....would never try if I did. Those need to be fresh, no substitutions. It would be like using water instead of buttermilk in your biscuits.

Seasonings.

Garlic powder
White pepper
Crushed red pepper
Whole peppercorn
Sea Salt
Rosemary (for back up)

Obviously I have more, but those are staples that I freak out when I get low on.
 
#1,538
#1,538
Cool. I have all of those.

Are there any fresh herbs you are never without? And are there herbs you would never use in dried form? (I do keep dried basil and dill, just because I can't buy in a small enough quantity to use before it goes bad and I don't grow my own.)
 
#1,539
#1,539
I never run out of fresh garlic. Never. I try not to run out of fresh rosemary, but do often because I use so much of it. I use it mostly on roasted potatoes, that's why I keep it in a dried form also. Fresh is always best but dried will work on those.

Fresh Basil is one I try to always have on hand, but that's one that I grow my own. You should look into that, you can get a plant at publix for $2 and if you don't use it often, it will last a looooong time. It's one of the easiest to grow and maintain. Smells good in the kitchen too.

Not herbs or spices, but I hate running low on Sriracha, smoked Gouda cheese, Fresh Parmesan cheese, Olive Oil (2 kinds), real butter, red peppers, onions, tomatoes and pasta. FWIW

Probably left something out but those came to me without even thinking about it.
 
#1,540
#1,540
Which two kinds of olive oil? I only have extra virgin, but it's the only oil I use. I have a bottle of canola oil in the cabinet, but I couldn't tell you the last time I used it.
 
#1,543
#1,543
vollygirl said:
Which two kinds of olive oil? I only have extra virgin, but it's the only oil I use. I have a bottle of canola oil in the cabinet, but I couldn't tell you the last time I used it.
Click to expand...

I use a cheap extra virgin with a high heat resistance for cooking and frying. I use a more expensive extra virgin for non-cooking. Both Extra Virgin Olive Oil.

TEX_VOLFAN said:
I have a question behr. I noticed the other day you said frying stuff in anything is bad. True?
Click to expand...

I don't remember saying that Tex. I might have said that deep frying is not as healthy as frying in a pan with olive oil or grape seed oil. :dunno:
 
#1,544
#1,544
Behr1213 said:
I use a cheap extra virgin with a high heat resistance for cooking and frying. I use a more expensive extra virgin for non-cooking. Both Extra Virgin Olive Oil.



I don't remember saying that Tex. I might have said that deep frying is not as healthy as frying in a pan with olive oil or grape seed oil. :dunno:
Click to expand...

Can you deep fry in Olive oil or any other healthy oil. Peanut oil maybe?
 
#1,545
#1,545
Peanut oil is your best bet. A lot of restaurants used peanut oil/soybean blend for a long time, but then the "peanut" allergy epidemic hit and they all switched. Olive Oil is like wine when it comes to how many there are, what region the olives came from, how they were pressed etc. I researched olive oil quit extensively a few years ago and just lost interest after I learned what was important to me.

To answer your question, no. There isn't a straight olive oil that has a "smoke point" that is over 250-275 degrees that I know of.
 
#1,546
#1,546
You can fry in a skillet using olive oil combined with another oil. But it isn't really worth it, imo.
 
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