BUTTER VERSUS OLIVE OIL RECIPES
MARK BITTMAN'S ROAST CHICKEN PARTS WITH BUTTER OR OLIVE ...
This was given on the web as the simplest chicken recipe there is and perhaps the easiest as well. As if that isn't enough, you can change the flavoring every time you make it so you'll never get tired of it, either. For example, you may substitute a combination of herbs for the single herb in the ingredients. Also check the variations for other flavorings. In the comments following this recipe some responders criticized the name of this recipe as being gross, citing the "chicken parts." If you come up with a better name, I hope you'll share it with the rest of us!
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
- After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
- Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
- Variations:
- Add several cloves of garlic (20 wouldn't be too many).
- Add a cup or so of chopped onion, shallot, or leek.
- Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
- Add 2-3 lemons (oranges and limes are good, too). When the chicken is done, squeeze the hot lemon juice over it.
- Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
- Stir in a dollop of grainy French-style mustard when the chicken is done.
- Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
- Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.
Nutrition Facts : Calories 840.8, FatContent 66.4, SaturatedFatContent 17, CholesterolContent 243.8, SodiumContent 227.4, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 57.2
OLIVE OIL BÉCHAMEL RECIPE - NYT COOKING
Here, a classic French sauce, revisited. Make sure the milk is cold or at room temperature. If the liquid is too hot, the roux won’t have time to properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces to lump. The main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat.
Provided by Martha Rose Shulman
Total Time 20 minutes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.
Nutrition Facts : @context http//schema.org, Calories 168, UnsaturatedFatContent 8 grams, CarbohydrateContent 12 grams, FatContent 11 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 2 grams, SodiumContent 413 milligrams, SugarContent 8 grams
COOKING WITH OLIVE OIL VS. BUTTER: IS THERE A CHAMPION ...
How do you use butter and olive oil? Use butter when…. Butter is a primary flavor, such as pound cake, croissants, shortbread or gooey butter cake. Try something new with butter: Use olive oil when…. Try something new with olive oil:
From craftsy.com
From craftsy.com
See details
WHEN TO USE OLIVE OIL VS BUTTER | OLIVEOIL.COM
Nov 16, 2020 · Voila: clarified butter. Bottom Line — Butter vs. Olive Oil. To sum up, there is certainly space in your life for both olive oil and butter. For everyday cooking, however, we recommend reaching for olive oil. Olive oil contains more healthy compounds, less saturated fats, and has a higher smoke point for cooking.
From oliveoil.com
From oliveoil.com
See details
BUTTER TO OLIVE OIL CONVERSION CHART
Jan 27, 2016 · Substitute olive oil for butter in many recipes, including baking. Use the below chart to convert your recipes and to reduce cholesterol and saturated fat content. We get it, sometimes there is no substitute for butter - but this simple swap works more often than you might think, especially in recipes that call for softened or melted butter.
From aboutoliveoil.org
From aboutoliveoil.org
See details
BUTTER VS OLIVE OIL - RECIPES RANDY COOKS
Jun 22, 2011 · When the pasta is roughly two minutes from being done, heat the olive oil in a large sauté pan over medium high heat. When the oil is hot, stir in the garlic, thyme, red pepper flakes and about ¼ teaspoon of fresh ground black pepper. Stir constantly for about 30 seconds then add the shrimp in a single layer.
From recipesrandycooks.com
From recipesrandycooks.com
See details
CAN YOU SUBSTITUTE OLIVE OIL FOR BUTTER IN BAKING ...
Jan 25, 2021 · How to Replace Butter with Olive Oil in Baking. For successful baked goods, add slightly less olive oil than butter. When adjusting recipes, use three parts olive oil to four parts butter. In other words, if a recipe calls for ¼ cup or four tablespoons of butter, use three tablespoons of olive oil.
From marthastewart.com
From marthastewart.com
See details
BUTTER VS. OLIVE OIL IN MUFFINS, WHATS COOKING AMERICA
Kirti Royal February 17, 2017. Muffins are simple quick bread that are traditionally baked from a batter prepared from a mixture of egg, milk, and melted shortening or oil stired into sifted flour, sugar, salt, and baking powder.
From whatscookingamerica.net
From whatscookingamerica.net
WHICH IS HEALTHIER - BUTTER OR OLIVE OIL? | ANCESTRAL ...
Aug 19, 2013 · Butter has a more desirable omega-3 to omega-6 fatty acid ratio. Which Fat Is Safe To Cook With – Olive Oil or Butter? You should eat olive oil raw. Olive oil is not heat-stable. Butter is the much better option to cook with or ghee. as it has a higher smoke point. While butter is safe to heat, olive oil easily oxidizes at higher temperatures.
From ancestral-nutrition.com
From ancestral-nutrition.com
See details
BUTTER VS. OIL IN BAKING | LAND O’LAKES
Not all fats are created equal…especially when it comes to baking, it makes a difference which fat you use and when you use it in the recipe. It’s not always a straight one to one substitution, there are several things to consider when deciding to use butter or oil. Here are some suggestions and insights for baking with butter or oil.
From landolakes.com
From landolakes.com
See details
BUTTER VS OLIVE OIL - RECIPES RANDY COOKS
Jun 22, 2011 · When the pasta is roughly two minutes from being done, heat the olive oil in a large sauté pan over medium high heat. When the oil is hot, stir in the garlic, thyme, red pepper flakes and about ¼ teaspoon of fresh ground black pepper. Stir constantly for about 30 seconds then add the shrimp in a single layer.
From recipesrandycooks.com
From recipesrandycooks.com
See details
BUTTER VS OLIVE OIL: SOUS VIDE STEAK RECIPES - YOUTUBE
From m.youtube.com
See details
OLIVE OIL VS BUTTER - RESULTING BREAD COLOR | THE FRESH LOAF
Recipe: 3 cups Flour, 1 cup Instant Oatmeal, 0.25 cups chia seed, 0.25 cups flax seed, 1 teaspoon salt, 2 teaspoons yeast, 2 tablespoon honey, 1.5 teaspoons olive oil, 1.5 cups warm water. Previously, with butter, it was 2 teaspoons of butter (using what seems to be a generally accepted 3/4 of the amount of olive oil compared to butter, in ...
From thefreshloaf.com
From thefreshloaf.com
See details
SHOULD YOU COOK WITH BUTTER OR OIL? WELL, THAT DEPENDS ...
Aug 02, 2021 · Take this recipe for Cod With Scallion-Sesame Butter, which includes not one, not two, but three fats, each with a specific purpose. There’s olive oil for searing, butter for richness, and ...
From bonappetit.com
From bonappetit.com
See details
HOW TO REPLACE BUTTER WITH OLIVE OIL IN BAKING RECIPES ...
Hydration: olive oil is 100% fat, while butter is 80% fat and 20% water. bakes will be moister and greasier. Texture: olive oil is liquid at room temperature, so does not trap air when blended with sugar. bakes will be denser, with a closer crumb. Structure: olive oil has no water content to develop gluten strands.
From paleopantry.org
From paleopantry.org
See details
HOW TO REPLACE BUTTER FOR OLIVE OIL | LIVESTRONG.COM
Dec 26, 2019 · Olive oil is a healthy substitute for butter because it's lower in saturated fat. It's also surprisingly easy to substitute olive oil for butter in many recipes. Each teaspoon of olive oil, which weighs about 5 grams, is equivalent to 4.2 grams of a solid fat like butter.
From livestrong.com
From livestrong.com
See details
HOW TO BLACKEN FISH (BUTTER VS. OLIVE OIL CHALLENGE)
Jun 18, 2019 · Butter vs. Olive Oil. Although both tasted delicious, I give butter the slight edge here. It came off of the cast iron skillet easier and helped the fish stay more intact. However, if you have allergies, are watching your cholesterol, or prefer healthier fats, then using olive oil is a fine choice and tasted very similar to butter.
From saltstrong.com
From saltstrong.com
See details
WHY WE LOVE TO BAKE CAKES WITH OIL INSTEAD OF BUTTER ...
Sep 07, 2018 · Since oil is lighter than butter (1 cup of melted butter weighs about 227 grams; 1 cup of vegetable or other neutral oil weighs about 218 grams), the texture of oil cakes is lighter too. In ...
From epicurious.com
From epicurious.com
See details
BUTTER WITH OLIVE OIL AND SEA SALT | LAND O'LAKES
Land O Lakes® Butter with Olive Oil & Sea Salt is made with simple ingredients and is spreadable right out of the refrigerator. Sweet Cream, Olive Oil, Salt, Sea Salt. According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, shellfish, soy, tree nuts and wheat. Explore our all-time favorite butter-centric recipes ...
From landolakes.com
From landolakes.com
See details
MYRECIPES - SWAP BUTTER FOR OLIVE OIL IN THIS LOVELY ...
MyRecipes. 12 mins ·. Swap butter for olive oil in this lovely, light hollandaise sauce recipe. myrecipes.com. Blender Olive Oil Hollandaise Sauce Recipe | Cooking Light. 22.
From facebook.com
From facebook.com
See details
GHEE BUTTER VS OLIVE OIL - ALL INFORMATION ABOUT HEALTHY ...
Users searching ghee butter vs olive oil will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 19 Dec 2021. The above search results can partly answer users' queries, however, there will be many other problems that users are interested in.
From therecipes.info
From therecipes.info
See details
WHIPPED SHEA & OLIVE OIL BODY BUTTER - RADIANT LIFE
Instructions. Scoop shea butter into a measuring cup and add it to a double boiler over medium-low heat (if you don't have a double boiler, use the mason jar method described in this post ). Once the shea butter has melted, drizzle in the olive oil, add essential oils if desired and stir to combine.
From radiantlifecatalog.com
From radiantlifecatalog.com
See details
