Why does restaurant food often taste better than home cooking? Aside from skill, the answer is often in the fat. Using NAOUAL Extra Virgin Olive Oil is an ingredient in itself.
Why does restaurant food often taste better than home cooking?
Aside from skill, the answer is often in the fat. While many home cooks reach for "neutral" oils (like sunflower or corn oil) because they don't want to alter the taste of their food, chefs know a secret: Fat is flavor.
Using a neutral oil is a missed opportunity. Using NAOUAL Extra Virgin Olive Oil is an ingredient in itself.
1. The Science of "Fat-Soluble" Flavor
Many flavors in spices, herbs, and vegetables are "fat-soluble." This means they need fat to be unlocked. When you sauté garlic, onions, or peppers in NAOUAL, the oil doesn't just cook them; it absorbs their essence and carries it through the entire dish.
Try this: Sauté your curry paste or tomato paste in NAOUAL for 2 minutes before adding liquids. The difference in intensity will shock you.
2. The Maillard Reaction (Browning)
You know that delicious golden-brown crust on a seared steak or roasted cauliflower? That's the Maillard reaction. Olive oil is exceptional at promoting this browning because it conducts heat evenly.
The Result: Vegetables that are caramelized and sweet, not steamed and soggy.
3. It's Not Just for Low Heat
Let's dispel the fear. You can fry with NAOUAL. In Tunisia, we fry our Brik (a crispy pastry), our fish, and our peppers in olive oil. The result is a lighter, less greasy mouthfeel compared to heavy vegetable oils. Because NAOUAL is rich in antioxidants, it stays stable in the pan, keeping your food tasting fresh, not "oily."
Stop cooking with "neutral." Start cooking with flavor.