Say for example, Spaghetti alle vongole. You have olive oil and white wine with clams. I'm planning to cook this with canned chopped clams like Snow's one.
I have a small bottle of EVOO, but I don't really drink wine, but have some Asian cooking wine (Taiwan michiu aka rice wine, alcohol content 15-20%, salted to avoid paying alcohol tax). I would imagine the pasta would taste different if I use less of this and a little bit of pasta water (or more clam juice) but similar texture. What about substituting "light tasting olive oil" for EVOO, or even canola oil for "olive oil". How would pasta be different in texture?
What is the use for "refined" light tasting olive oil if they are similar price as EVOO? I haven't seen too many recipe calling for this but most just call for either olive oil or EVOO.
I try not to keep too many kinds of ingredients in the house. I am aware that things would taste different but I think at the moment I can't tell the difference yet, maybe someday I will.
I have a small bottle of EVOO, but I don't really drink wine, but have some Asian cooking wine (Taiwan michiu aka rice wine, alcohol content 15-20%, salted to avoid paying alcohol tax). I would imagine the pasta would taste different if I use less of this and a little bit of pasta water (or more clam juice) but similar texture. What about substituting "light tasting olive oil" for EVOO, or even canola oil for "olive oil". How would pasta be different in texture?
What is the use for "refined" light tasting olive oil if they are similar price as EVOO? I haven't seen too many recipe calling for this but most just call for either olive oil or EVOO.
I try not to keep too many kinds of ingredients in the house. I am aware that things would taste different but I think at the moment I can't tell the difference yet, maybe someday I will.