1,561 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Preservative oil, an asset for taste

When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next.

In that case, why not use the preserved oil from the tuna or tomatoes?

8,133 5/5 (14 reviews)

Keywords for this post:Sauce Oil Taste recovery Economical Fat Storage

Last modified on: June 5^th 2024

For this post: Comment Follow Ask me a question Send to a friend

Preservative oil, an asset for taste

It's not easy, or rather it's not something you think about very much, but it's a shame to throw away the oil used to preserve tuna or tomatoes, because it's naturally perfumed with whatever's been preserved in it.
And this taste, these aromas, will then be transmitted to your future preparations.

To take the example of the tuna in oil and the vinaigrette sauce for the salad, you proceed as usual for your salad, but when you add the tuna you collect the oil in a bowl or small jar.
Add vinegar, mustard, salt and pepper, mix well and your tuna-flavoured dressing is ready.

vinaigrette au thon

Just about anything that can be preserved in oil (fish, vegetables, cheese, etc.) can be used in this way, not just in a sauce, but as a cooking fat, for example.
Grill tomatoes in a little rosemary oil with cubes of feta cheese, for example, and you'll be amazed at the results.

feta huile et romarinn

So far, we've only talked about oil, but this applies to virtually all preservative fats.
In the same spirit, another example: roast potatoes in a little rillettes fat, and enjoy the resulting taste, in addition to the crispness of the roasted potatoes.

To sum up: don't necessarily throw away the fat used to preserve your food - it can often be used to accompany a recipe, or in cooking.

Lasts posts

A tablet holder

Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.
March 14^th 20264235

Pre-calibrated pastry dough

When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...
March 9^th 20268315

Butter vs. grease

We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?
December 1^st 20252,9285

Getting out of the fridge early

Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?
November 24^th 20251,8835

Who's making the croissants?

When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23^th 20251,711

See all posts Random post RSS feeds

Other pages you may also like

Steam for baking bread

What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
June 16^th 2021149 K4.5

Sugar syrups

In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
January 17^th 202313 K4.8

The little trap of thick cream

When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13^th 20248,3195

The power of sayings and beliefs in the kitchen

One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...
February 6^th 201153 K4.4

Good fridge management

We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
April 19^th 201130 K4.4