Using ground turkey for a burger requires you to make some changes to your recipe and technique to account for the lower fat content of the meat. The leanness of the turkey, combined with the convection cooking method used in an air fryer, can result in a dry, hard turkey burger patty. One expert says that the ingredient you need to combat this issue is olive oil.
I cook with olive oil almost every day, whether I'm sautéing veggies, tossing pasta, or dressing salads. But I'll admit, I've always had a gripe with the giant glass bottles. No matter how careful I am, I end up with a greasy ring on the counter or slippery hands (I haven't dropped the bottle yet, but it's always one intrusive thought away). So when I heard about the new Pompeian Squeeze, a no-mess olive oil bottle from the number one olive oil brand in my house, I was immediately intrigued.
After sampling 5 Kirkland Signature olive oils from Costco, our taste tester discovered that Kirkland Signature extra virgin Siurana olive oil is better left for finishing dishes rather than cooking them. This is largely due to its higher price tag, and the fact that it has enough flavor to hold its own as a finishing oil. Martha Stewart encourages home chefs to have several olive oils stocked in their kitchens, and this bottle is a reliable option for using more sparingly.
Being bite-sized, they can be prepared in a matter of minutes. And if you've ever gotten them at a restaurant, you probably already know blistering them is the ideal way to prepare padrón peppers. Not only is it quick, but the charring brings out more of their natural smokiness, tempers the green pepper bitterness, and adds depth through browning. And to get there, all you have to do is nothing at all.
But which ones are the tastiest of them all? Sunset Magazine, devoted to the culture of the American West, shares some opinions in its recent article, " Here's Where to Sample the Best Food and Wine in the West." In it, Sunset has picked 10 tasting rooms (or appellations with good tasting options), from classic vineyards to producers of zero-proof beverages, that should delight everyone with their delectable offerings, innovative techniques and visually stimulating atmospheres.
While you can see by simply scanning Laurentiis's recipes that she's a big fan of the high-health-ranking Mediterranean diet, she has also admitted as much herself. While talking to Food & Wine, Laurentiis said, "The Mediterranean diet has gained so much worldwide recognition for a reason. It is built on the foundation of using really good, simple ingredients to make extremely flavorful dishes. That mentality has shaped everything I've done in my career in the kitchen."
If you typically reach for butter when whipping up your favorite baked goods, it might be time to switch things up. A glug of olive oil can be a transformative addition to a wide range of home-baked classics, adding moisture, richness, and a hint of fruity sharpness. In sweet treats like cakes, brownies, and cookies, olive oil can be used as a replacement for more traditional forms of fat, and it's sure to yield that same irresistibly tender texture.
Ray states that she "never make[s] a classic recipe" because mayonnaise obscures the umami-rich flavor of canned tuna. Instead, she opts to "only dress tuna with lemon juice and olive oil so you can taste the product." Whereas a creamy mayonnaise will mask the fishiness of tuna, Ray believes that olive oil and lemon juice are complementary flavors that showcase tuna's distinct flavor.
