Pasta Sauce - olive oils, olive oil

Click here for more information We try to use olive oil for as many purposes as possible because of the health benefits. The best olive oils are first pressed/cold pressed because there is less processing involved and the oil has higher levels of the good stuff, plus it is generally of a lighter nature with a less pungent taste.



The latter is particularly important when you are cooking for picky little kids. And it's one of the reasons we use Bertolli's extra-light. This extra-light oil is nearly tasteless. HOW TASTELESS? I use it all the time in cake recipes. It absolutely makes no difference to the taste.



Pam T

Olive oil is a key part of my kitchen supplies. We cook with it, use it in salads, and use it in many recipes. Normally, I prefer extra virgin olive oil. Healthy for one; it has some taste to it.



However, there is also a role for extra light olive oil. For one thing, its lack of taste makes it palatable for people who may find extra virgin olive oil not to be to their taste. Second (and this is a bit exotic), this is one of the approaches to the so-called "Shangri-la" Diet. I tried that diet once, and lost about 10 pounds--and have kept most of that off since then (A long story, but the Atkins diet helped me shed 20 pounds, much of which came back--I tried Shangri-la to retain some of the gains from Atkins--and it worked!).



Anyhow, while I prefer Extra virgin olive oil (and I do like the Bertolli brand), this Extra light has a useful role to play.

I don t know what to think about this oil right now. The oil in the last 2 bottles I bought is cloudy. The first one was slightly cloudy but it didn't bother me The second one is more cloudy. The cloudiness is constant It is not a question of temperature. I have kept several bottles of oil in the same location for yrs and I have never seen this happened Smell and taste don t seem to be affected. What is the reason?

The Bertolli Extra Light Olive Oil, Super Value Size, 51-Ounce Bottle is a nice product. There are definitely some considerations though.



First of all, make sure you are getting the proper oil for your needs and recipes. I only got this light olive oil because it was called for by a recipe I had to make a lot of. Nine times out of ten I very much prefer the Bertolli Extra Virgin Olive Oil, Super Value Size, 51-Ounce Bottle. This light one doesn't have nearly as much flavor, especially for salads or simple recipes where you are really tasting the oil.



Also, keep in mind that olive oil is generally more healthy than other oils.



The other thing to keep in mind is the price. This is one of those products where it really pays to subscribe. It's on the expensive side anyway, but subscribing makes it more bearable.



This is a staple that gets used quickly, so even though it's a nice sized bottle don't be afraid to subscribe!



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Pasta Sauce - olive oils, olive oil

Countertop Microwave Ovens - microwave, convection

Click here for more information Given the tremendous functionality, and especially for the price, I cannot in good conscience give this oven less than 5 full stars. However, that is definitely not to imply that it is perfect. Nothing is, and this is no exception. So, while others here have done a fine job of highlighting the positive aspects (which is in fact why I bought one, too), I will try to provide a more balanced perspective. First, though, a quick re-cap of those highlights. Yes, this oven really does do the job of three: a conventional microwave, a convection unit, and a toaster oven. In fact, that does not do it justice because it does even more than that. You cannot, for example, grill a burger in any of those types, but you can in this. Especially for a small kitchen, this is phenomenally useful. In just a couple of weeks, I've already become reliant on its non-microwave functions for a variety of things, from roast chicken to frozen French fries, both of which come out better than in my conventional oven and in much less than half the time. And cleanup has not been an issue.



Still, there are flaws. Others have noted the wobbly turntable and difficult to read LCD display, and this is true - but I think there are more serious ones. I'll start with build quality since that was the first one I encountered. I've unfortunately had a chance to explore this in-depth, thanks to a broken fan assembly in mine. This was not shipping damage, either, but a manufacturing defect. In checking out the problem, I was able to examine things on the inside, it was clear that the unit is built to a very tight price point. There is an abundance of crimped sheet metal, a minimum number of screws, and cheap plastic snap-ins securing (barely) too many of the vital components. I'll also note that Consumer Reports has been reporting failure rates for Sharp built-in microwaves (the only variety they track reliability in) many times that of the other brands. That said, this unit replaced a Sharp countertop microwave which was still going strong at 13 years. Another weak point - this time of the design - is the ratio of exterior to interior space. In other words, the cavity is quite small for the amount of space the oven takes up, even compared to other convection units. In fact, my counter can just barely accommodate its depth. This is likely partially the result of its `economical' design. Also related to that, no doubt, is the omission of a doneness sensor, which I would expect on any microwave at this price, convection or not. This sensor is what allows a microwave to automatically reheat dishes, and shut off when it detects, through the amount of steam given off, that a dish is done heating. Instead, we are given reheat presets, which are never adequate (unless maybe you weigh your food first and configure it just right on the plate).



However, not all the preset programs are useless. In fact, much to my surprise, some are invaluable. I expected that all the co-called `Compu-` settings were simple time presets, but this is not the case. Many of these are fairly complex cooking routines, sometimes involving all three methods in various sequences. For example, the Compu-Roast 1 program will cook a darn good roast chicken automatically, using microwave, convection, and even the upper grill for browning near the end. The hamburger Compu-Grill program works similarly well, though I believe with just the 2 grills. (It is not always possible to tell what cooking mode is being used). These programs make it simple for even a mediocre cook like myself to begin using the oven instantly and with good results. And it prevents it from becoming merely an overpriced microwave (like my mother's KitchenAid has: it has convection and an upper grill, too, but no programs, so they remain unused after 2 years). Nonetheless, the presence of such helpful programs does not preclude it having a doneness sensor which is virtually a standard feature these days. Ideally, it would also have a linear power supply like the Panasonics do, allowing truly low-power microwaving, rather than simply cycling full power on and off to simulate low power operation. But not many other manufacturers do this, and that may be expecting too much. Finally, beware that this oven will draw more current than a comparably-sized microwave-only unit: up to 13 amps. This can tax a typical 15 amp household circuit if anything else is plugged in. Add a toaster, for example, and you will trip a breaker (I have).



To summarize, while the build quality is a concern, very few ovens I am aware of offer as much functionality to bake, roast, microwave and grill - and fewer still offer preset programs making all that flexibility readily accessible. None do it for so low a price. In fact, of the few other countertop convection microwaves I could find, nearly all were over three hundred dollars actual selling price. That makes this unique oven a bargain in several ways.

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Countertop Microwave Ovens - microwave, convection