I imagine myself breaking out the cast iron getting it hot with some EVO. Throwing some tofu chopped into cubes and seasoning in a bowl, mixing it up, browning it on the cast iron. Then maybe throwing a can of beans 9n the cast iron because I like to make a mess.
Usually I’ll follow this up with something fattier to reseason the skillet cuz tofu is so lean and EVO only does so much for the cast iron, in my experience.
Then wrapping it up in the lettuce leaf. Maybe Parmesan cheese or feta for mine.
This is something that is repeated a lot, but it is simply not true. No, you shouldn’t use it for high heat cooking. However you can definitely sweat onions and do other low-mid temp cooking. If your oil doesn’t smoke when it hits the pan, then you’re fine. I cook with EVO every day.
Regular olive oil is good for cooking. EVOO goes bitter and should be used for finishing. Not saying you can’t, just saying it’s wasteful and worse-tasting than the alternative.
Agree to disagree. I cook with EVOO all the time, and it does not taste bitter to me (and I regular cook with avocado oil, so I have a comparison point). It’s not “wasteful” if you buy a Costco sized bottle of their cheaper stuff. Yeah, don’t use your artisinal EVOO to fry something up. Kirkland brand EVOO is perfectly fine for frying and finishing, dressings, etc.
We make a turkey meatloaf (and by we I mean my wife, this one is hers) that is fantastic, we haven’t looked back. And we eat ground beef and red meat still, maybe once a week or every two, but the moistness of ground turkey just works so well in a meatloaf, because it doesn’t dry it.
Less red meat. Take care of your cornhole.
If it’s seasoned, turkey meat can make a good substitute. But not for burgers and the like.
I imagine myself breaking out the cast iron getting it hot with some EVO. Throwing some tofu chopped into cubes and seasoning in a bowl, mixing it up, browning it on the cast iron. Then maybe throwing a can of beans 9n the cast iron because I like to make a mess.
Usually I’ll follow this up with something fattier to reseason the skillet cuz tofu is so lean and EVO only does so much for the cast iron, in my experience.
Then wrapping it up in the lettuce leaf. Maybe Parmesan cheese or feta for mine.
EVO has a low smoke point that makes it less optimal for cooking. It’s an excellent drizzle or dipping oil. Cooling, not so much.
This is something that is repeated a lot, but it is simply not true. No, you shouldn’t use it for high heat cooking. However you can definitely sweat onions and do other low-mid temp cooking. If your oil doesn’t smoke when it hits the pan, then you’re fine. I cook with EVO every day.
Regular olive oil is good for cooking. EVOO goes bitter and should be used for finishing. Not saying you can’t, just saying it’s wasteful and worse-tasting than the alternative.
Agree to disagree. I cook with EVOO all the time, and it does not taste bitter to me (and I regular cook with avocado oil, so I have a comparison point). It’s not “wasteful” if you buy a Costco sized bottle of their cheaper stuff. Yeah, don’t use your artisinal EVOO to fry something up. Kirkland brand EVOO is perfectly fine for frying and finishing, dressings, etc.
What would you recommend for this recipe using tofu?
Avocado oil? Thats my go to when frying stuff.
I use avocado oil for tofu because I like the crispy, crunchy feel. Avo can go high heat without any bitterness.
Use EVO for seasoning. For cooking I use sunflower oil (cheaper and has almost no taste)
But turkey meat is gross.
I’ll eat beans and rice all day though lol
We make a turkey meatloaf (and by we I mean my wife, this one is hers) that is fantastic, we haven’t looked back. And we eat ground beef and red meat still, maybe once a week or every two, but the moistness of ground turkey just works so well in a meatloaf, because it doesn’t dry it.