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?
4,513 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
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20252,218
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20242,5545
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 13th 20243,1195
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20243,2825
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20243,1835
Other pages you may also like
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017126 K 14.1
Roasting spices
If you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in your cupboards from which to draw when preparing a dish. I'm thinking, for example, of curries, chili and couscous, all of which fill the kitchen, and sometimes far beyond...October 30th 20206,5964.9
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.October 16th 202110 K5
The two frying pans
Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.February 26th 20228,4994.7
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20243,1835
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.