I'm interested in finding a reliable source for shipping olive oil from Italy (or other Mediteranean regions known for their high quality olive oil) directly to my house in San Francisco. Ideally I'm ...
A NY Times article says it's a waste: After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils. But How to Cook ...
The cake recipe is calling for a vegetable oil. I have refined sunflower oil, and refined soyabean oil. Do they qualify for flavourless oils? I haven't noticed any taste in any oil by now! Taste buds ...
The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other dishes. I have created many soups and I ...
I was recently in an organic market and sampled some of the finest olive oil I've ever tasted. I bought a bottle, and I'm now looking for ways to maximize my enjoyment of it. I'm familiar with ...
I have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primary flavour component (e.g. a veloute ...
Background I have some cod liver oil to take a supplement, but the taste is sufficiently unpleasant that I am not sure how to finish the bottle off. In the past, I have found emulsified cod liver oil ...
I prefer extra-virgin olive oils with fruit and grassy notes, rather than the peppery back-of-the-throat flavors that some folks enjoy. Are there particular olive varietals that are more likely to be ...