The blog of cooking-ez.com

Preservative oil, an asset for taste


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?
3,551 5/5 based on 14 reviews
Grade this page:

Last modified on: June 5th 2024

Keywords for this post:SauceOilTaste recoveryEconomicalFatStorage
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
The right size of zucchini
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 20241,0425
The (small) miracle of béchamel sauce
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 20241,7055
Pastry doughs
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 20242,2904.4
A few tips on homemade ice cream
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 20242,1945
The different cooking modes
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
July 24th 20242,6224.7
Other pages you may also like
Steam for baking bread
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 16th 2021137K4.5
Artichoke stalks
Artichoke stalks
When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.
October 25th 201648K4.3
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
November 6th 2012106K 14.0
Preserving egg yolks
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
June 18th 20243,6175
A few tips for effective kneading at home
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 2021270K 23.7
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page