Oils and Vinegars
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
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Re: Oils and Vinegars
Does anyone else use rice bran oil? Other than olive for dressings, etc, I use very little oil, and find this a good neutral general purpose one. It has a high smoke point 250°C, (though I don't do deep frying,) but the downside is that it is produced in Thailand. A 500ml bottle is £2 in Sainsburys and lasts me about 6 months, so I don't feel too guilty about that!
- Earthmaiden
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Re: Oils and Vinegars
On the subject of walnut oil, I am also a fan of walnut vinegar. The combination of the two makes a lovely dressing. It's hard to find here. IaninFrance once brought me some from his neck of the woods where it is more common. In general, I don't use huge amounts of vinegar so try not to have too many on the go.
I think that both walnut and sesame oils give a fabulous flavour to appropriate dishes and many salads.
I think that both walnut and sesame oils give a fabulous flavour to appropriate dishes and many salads.
- Stokey Sue
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Re: Oils and Vinegars
The avocado oil I’ve seen around and tasted has been far too expensive and strongly flavoured to use for frying - I just looked and the Waitrose oil is ~£18 per litre though I suspect there are cheaper ones
I have also found the taste too strong and bitter
I have also found the taste too strong and bitter
Re: Oils and Vinegars
Possibly cold pressed and unfiltered, Stokey? That is a lot. I pay about a third of that. Ive actually wondered about different qualities as I think - am pretty sure - the one I get isn't cold pressed. Sounds like the avocado equivalent of evoo. How bitter was it and did you try it before or after your taste bud stuff?
What is walnut vinegar EM?
What is walnut vinegar EM?
- Stokey Sue
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Re: Oils and Vinegars
ZeroCook wrote:Sounds like the avocado equivalent of evoo. How bitter was it and did you try it before or after your taste bud stuff?
I tried a few at markets and food fairs in 2018/9 when avocado oil was being pushed quite hard
You know how if you eat an avocado half with a spoon and you scrape the dark green layer off the skin too enthusiastically it can be slightly unpleasant? That’s how most of the oils tasted to me, and to the friend with me on one occasion
- Earthmaiden
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Re: Oils and Vinegars
ZeroCook wrote:What is walnut vinegar EM?
Possibly worth 'Googling' as there are so many brands - particularly French.
This is the only home made recipe I can find which suggests the walnuts add a subtle flavour to an established vinegar. I have only ever bought ready made and not thought much about what it is, only that I like it.
https://www.cottagesmallholder.com/waln ... cipe-3159/
Popular in parts of the USA too .. https://www.seattlemag.com/article/tili ... ut-vinegar
Re: Oils and Vinegars
The so-called avocado "spray light" mist bottle I bought I still can't get to pump out, so might try to drain it somehow, or just chuck it. However, the amount of avo oil in it is negligible so no sad loss really.
karadekoolaid explained elsewhere why nut oils weren't common in his location where such nuts are grown so the price probably reflects niche overseas markets.
karadekoolaid explained elsewhere why nut oils weren't common in his location where such nuts are grown so the price probably reflects niche overseas markets.
- karadekoolaid
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Re: Oils and Vinegars
That´s correct, Jeral. Walnuts, hazelnuts, chestnuts and almonds do not grow here; far too hot.
We used to be able to find peanuts, but alas, no longer.
A friend of mine who is an accomplished chocolatier buys macadamia nuts locally, but production is limited.
In the South East of Venezuela, there are thousands of Merey. Merey is an acid fruit, a bit like a small red pepper, and hanging on the end is a cashew nut. Cashews are indigenous to Venezuela (and Northern Brazil), but no-one over here has ever bothered to commercialise them.
As for avocados,I´ve personally tasted at least 6 different varieties, most of which are far superior to the Israeli, Mexican or Haas variety... but again, farmers with no vision, so no export.
We´ve got lovely bunches of coconuts, however.
We used to be able to find peanuts, but alas, no longer.
A friend of mine who is an accomplished chocolatier buys macadamia nuts locally, but production is limited.
In the South East of Venezuela, there are thousands of Merey. Merey is an acid fruit, a bit like a small red pepper, and hanging on the end is a cashew nut. Cashews are indigenous to Venezuela (and Northern Brazil), but no-one over here has ever bothered to commercialise them.
As for avocados,I´ve personally tasted at least 6 different varieties, most of which are far superior to the Israeli, Mexican or Haas variety... but again, farmers with no vision, so no export.
We´ve got lovely bunches of coconuts, however.
Re: Oils and Vinegars
scullion wrote:Renee wrote:I like that idea Scullion. How much do you use of each?
Thanks so much for your reply Scullion. I shall probably make it today.
- Stokey Sue
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Re: Oils and Vinegars
I wondered about Venezuelan cashews, I know they grow in Guyana and there’s at least some trade. Cashew nut butter is fashionable, and delicious
- karadekoolaid
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Re: Oils and Vinegars
Cashews suffer the consequences of most agricultural products here; typical of a petrol-based economy. Businesses don´t consider agriculture to be economically viable, and government does nothing to encourage it.
I know someone who makes nut "cheeses", however - I even went to a tasting once. Really excellent.
I know someone who makes nut "cheeses", however - I even went to a tasting once. Really excellent.
Re: Oils and Vinegars
Just found this as I was sure we'd discussed topping up chillis in a bottle of chilli oil!
I guess this won't be possible any more after this board closes? Which is why it was suggested to keep important threads? The trouble is, you don't know what questions you're going to have in advance <scratching head smiley>
I guess this won't be possible any more after this board closes? Which is why it was suggested to keep important threads? The trouble is, you don't know what questions you're going to have in advance <scratching head smiley>
ZeroCook wrote:.
Why not? But as the original chili had infused into the original oil you might not get the full effect you liked so much unless it's one of those bottles full of chilies in which case, definitely. If not, or in any case, add some more dried chilis at hand or nice excuse to buy something you haven't tried. Or similar if your bottle says what they were. Warm the oil first for best results. Italian dried pepperoncini are wonderful and flavourful, as are chile de arbol and Sichuan chili.
- this sort of thing ...
https://www.italyum.com/specials/91-hot-chilli-oil.html
and this ...pepperoncini
https://tinyurl.com/1pudqaov
Might have to grow some !
- Stokey Sue
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Re: Oils and Vinegars
The other thing about topping up commercially bottled flavoured oils is that I think they are generally started off with heat which as well as killing off the mould spores must get the extraction start, so if you put in more room temperature oil it won't have a lot to do
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