Cookwithlove

Olive oil is getting increasingly popular today due to its high monosaturated fat contend for many health reasons chiefly protective against cardiovascular and others. In cooking I was told and somethings new to me that making dressing out of it for salad is good but for hot cooking when it is heated to a certain temperature it lose it value, it's is true?

I am looking specifically for a book on all cuts, style, pattern,shape, look and colour of hot cook vegetable as a garnish say to a plate of fish/seafood, meats/poultry and others. Any recommendation? I am from Asia and I heard that it's very popular in America/europe and especially Italy to roast vegetable in the oven with a sprinkle of olive oil and seasoning . Please enlighten?

Thanks alanomoana for an idea of how foram sauce is created . Sorry for the explicit question.Don't hesitate to point my mistake. I am still a novice in fine dining but have strong passion in learning this fine art. alanomoana, you said lecithin(soy lecithin) acts as a stablizer to the sauce, can u give me an idea how is the packing like and cost and the amount to use(ratio to sauce), and it's difficult to operate the ISI whip or Prof Whip and which is the versatile of the two? Thank you. My curiosity in this foam sauce arose when i saw 2 recipes: The first is Poached Baccalao in Almond foam. Almond foam: 200ml skim milk, 40g ground almonds, salt and freshly ground pepper to taste. Bring the skim milk to a boil together with the ground almonds and season with salt and pepper. The second is Grilled ocean Thread fillet in Bouillabaisse foam. The foamy bouillabaisse sauce on the plate and piece of tread fish. The fish is burnt cross marked(I don't know how to describe it) with a meat fork. What is the idea tool to cross the fish? Can anyone kindly tell me how to upload photograph for easy explanation? Thanks you and yummy!

Poeny can you show me how you post those picture here? I hope to do the same like you to share with others. Thanks

Hi Chef, Very prompt of you. Foam sauce for seafood and fish. I never done it before n also do u need any special gadget? Voila!

I need some guidance and advice on the step taken to prepare a foam sauce?