1,567 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?

8,293 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 20261,0955

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 20261,0965

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 20253,1585

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 20252,0805

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 20251,906

See all posts Random post RSS feeds

Other pages you may also like

Salt and yeast

Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
March 15^th 201975 K4.3

Raising (or leavening) agents

When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
June 16^th 202158 K4.8

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 2^nd 201939 K4.5

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 16^th 202139 K4.5

The gelling agent in a cream

If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
June 18^th 202215 K4.9