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?
In that case, why not use the preserved oil from the tuna or tomatoes?
3,994 5/5 (14 reviews)
Keywords for this post:SauceOilTaste recoveryEconomicalFatStorageLast modified on: June 5th 2024
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.
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.
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.
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.
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.
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
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20243,1405
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.September 9th 20243,4815
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.August 27th 20243,9414
Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.August 16th 20244,0164.4
A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.August 11th 20244,0595
Other pages you may also like
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021272 K 23.7
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.May 23th 201927 K4.1
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...April 16th 202127 K4.5
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...March 6th 201371 K4.0
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...November 2nd 201933 K4.5
Post a comment or question
Follow this page (as 3 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.