Coffee flavoured olive oil?
7 years ago
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- 7 years ago
- 7 years ago
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Olives in oil with garlic - safety
Comments (30)I have a different questions that relates to the safety questions here. I have a jar of artichoke hearts in the fridge, a big jar from Costco. I've had it for months. It contains both oil and vinegar, and the oil sits in a pretty thick layer on top of the artichokes and brine. Should I be worried about safety, because the oil is creating an anaerobic environment underneath? I've been eating these sporadically in uncooked pasta sauce with no ill effect. Now I want to bake them inside some turnovers to bring to the ALS fundraising walk in my city. Of course I don't want to put strangers at risk, especially not sick strangers. Should I throw out the artichokes and stop buying big jars? If I buy new artichokes, can I assume a newly opened commercial jar is safe, or should I forget the artichokes for this potentially immune-compromised population? Melissa...See MoreExtra light olive oil
Comments (8)While not being one of the great cooks on this forum, this is my 2 cents. Have bought olive oil while experimenting with new brands that was just not up to par . . . .so I just use them like any other oil. Have added butter or another ( canola, vegetable,to alter it a bit), works for me. However the better cooks on this forum will probably have better ideas! Red...See MoreOlive oil
Comments (14)oklamoni....yep ! This is a quote I pulled off the net. "Research has shown that most pure olive oils have "smoking points" (at that point the chemical structure of fats and oils is changed when heated beyond the smoking point) ranging from 250 to 468 degrees Fahrenheit. Basically, the oil can burn and ruin what you are cooking. As for Searing, Sautéing and Sweating, olive oils are perfect for these types of cooking "...See MoreLOOKING for: Parmesan Infused Olive Oil
Comments (3)I didn't do a thorough search, but I found a post at Chow Hound where someone said the restaurant they worked at would fill a large jar with parmesan cheese rind and then pour over a good oil. Cover and let steep for a couple days. Here is a recipe that I found at abc.net.au: Parmesan Oil Degree of difficulty: Low Preparation time:5 minutes Cooking time: 8 hours You need: 500gm left-over parmesan rinds 3 cups canola oil (vegetable oil, or a blend of canola & olive oil*) Method: Place parmesan rinds and oil in a heavy-based pot over very low heat for about 8 hours. Allow to cool. Strain through a fine sieve (muslin cloth), pour into a sterilised jar and seal. *the olive oil has a stronger, fruity flavour that might overpower the flavour of the infused oil...See More- 7 years ago
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