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Generaly speaking, only once cold pressed oils not too finely filtered (a bit cloudy) are best for flavor and worse for keeping and high heat cooking (frying) . On the opposite, heated, heat pressed and heavily filtered (with help from some chemicals) oils can be kept an eternity, support their highest possible cooking temperature but have the less flavor. ...


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I have some suggestions for alternative emulsifiers, and a concern to express using eggs given the intended purpose of your syrup. Alternative Emulsifiers As to how "every-day" these are, it will depend on where you are in the UK. I can find these easily in the states at places like Whole Foods, Trader Joe's, etc in the bulk spice/flour aisle. Lecithin ...


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I think you will have much better luck if you just wait to get an appropriate almond extract. Aside from the difficulty of mixing an oil based flavoring, you'll run into texture issues if you do get it mixed. Generally an emulsion will be thicker than the component liquids. Further, the flavor probably won't be what you want. If you're creating a water or ...



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