2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the many cooking styles that exist around the world, there are almost none that do not depend on different types of vegetable fats and vinegar, flavored with local spices. Basic knowledge of which flavors with which types of oil and vinegar are best combined, we can get from international cuisine. Flavored oil and vinegar are prepared easily and quickly, as well as various types of mustard, sweet and salty essences, flavored honey and sugar.
The special oil
Cooking oil is made from different types of seeds, fruits and nuts, which are pressed to release fat. Vegetable fat usually smells of the raw material from which it is made, so the appropriate type of oil should be used in each recipe.
Depending on your budget, olive oil can be used for frying in a little fat to give a specific flavor to fresh olives.
Mixed with less aromatic fats such as peanut oil, grape seed or sunflower, it is ideal for salads.
The so-called malt vinegar is used for canning. Wine and apple cider vinegar are not as sour and are more suitable for salad dressings. For centuries, brave chefs have used all sorts of mixtures of spices to obtain their own flavors and tastes. In this regard, natural honey and refined sugar are suitable for making desserts because they absorb the soft aromas of spices.
Aromatic oil
There are many types of oil on the market. Each has a specific flavor and gives you the opportunity to create your own style in cooking.
1. Olive oil - fruity, often olive taste. Probably the most sought after and established oil. Ideal for pasta and toppings;
2. Walnut oil - with a rich earthy taste. It is best used in special salad dressings;
3. Peanut oil - light and with a neutral taste. Suitable for frying in mayonnaise;
4. Saffron oil - delicate taste and light texture.
Spicy oil
Put 5 hot peppers in a bottle or jar, pour 250 ml of olive oil or peanut oil and leave to soak for 2-3 weeks. This oil is used to season spicy dishes.
Green oil
To make oil with green spices, put the spices in a jar or bottle, pour oil and leave to soak for 3-4 weeks.
1. Olive oil with garlic, rosemary and bay leaf. Put it in Mediterranean dishes and in a barbecue;
2. Peanut or sunflower oil with sage, thyme and winter savory. Ideal for white grilled meats;
3. Saffron oil with fennel stalk, garlic and thyme. Add it to fish and seafood.
Oil with black pepper
Heat 3 tbsp. peanut or saffron oil in a small pan, put 1 tbsp. black peppercorns and fry lightly for 3-4 minutes, enough to release the aroma. Pour it into a bottle or jar, add 1 clove of garlic, lightly pricked, add 175 ml of oil and leave for 2-3 weeks. For a color alternative, mix black, green and pink peppercorns. This oil gives a great taste to roasted meats and marinades.
Aromatic vinegar
You can keep the fresh smell of green spices even in the simplest vinegar. Such vinegar is ideal for seasoning salads in winter.
The types of vinegar that can be flavored are red and white wine vinegar, apple, malt and wormwood.
Vinegar with green spices
An interesting result is obtained if you manage to flavor the vinegar with home-grown green spices, which are fresher than those bought in supermarkets. Aromatic wormwood, basil, fennel, rosemary, thyme, oregano, marjoram and bay leaf are suitable for white wine vinegar.
Sweet aromas
Make something exceptional out of ordinary puddings and desserts by flavoring them with sweet essences.
Almond essence
The almond flavor can be extracted by letting lightly toasted almonds soak in almond oil. This essence is used for cakes and desserts.
Toast 25 g of blanched almonds on a moderate grill. Put them in a small bottle or jar and pour 75 ml of almond oil. Leave for 3-4 days.
Coffee essence
Dissolve 5 tbsp. nescafe in 2 tbsp. boiling water. Cool and pour into a jar with a screw cap or in a small bottle. Used immediately.
Vanilla sugar
Grind in a food processor 2 vanilla pods together with 100 g of powdered sugar. Pour into a jar.
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