Timeline for When would a cook reach out for a mortar and pestle rather than an electric grinder for spices and a sharp knife for herbs?
Current License: CC BY-SA 4.0
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| Apr 21 at 11:36 | comment | added | Janus Bahs Jacquet | @FuzzyChef As I understand it, aeration unambiguously does not turn olive oil bitter, though it does increase its acidity, making it slightly sourer. What can make olive oil more bitter when blending is if your oil has high levels of phenols and you’re blending a water-based emulsion. When the secoiridoid phenols found in varying measures in olive oil transfer to the water phase in the emulsion, they produce a bitter flavour. At least that’s how I understand this SeriousEats article. | |
| Apr 19 at 23:53 | comment | added | FuzzyChef | Note that the idea that blades super-oxidize olive oil is widely disputed. | |
| Apr 19 at 7:31 | history | answered | John Doe | CC BY-SA 4.0 |