Originally Posted by
notsosmart
I'm in my early 30's, and have been enjoying broccoli for years now, after first having somewhat of an aversion like the OP. It is stupidly easy to prepare, always available, and cheap.
Got a question for you LapLap (if you see this thread after all these months): why do you smoke the olive oil?
I'm curious about your reasoning. If you tried that in my kitchen, I'd send you off tout de suite.
You'd have to ask
Heston Blumenthal, I
think he knows what he's doing
.
Good quality olive oil has a relatively low burning point, it starts smoking at a lower temperature than, say, refined groundnut or canola/rapeseed oil. As this dish cooks very quickly and requires a reasonably hot pan, it's natural for the olive oil to smoke. Heston suggests you look out for this as it's a visual guide to when the pan IS hot enough.
Doesn't smoke that much though.
I can't imagine how anyone can regularly cook with olive oil and never have it get to a smoking point
