Gordan Ladd's Kitchen
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Using Essential Oils in Cooking for Complexity of Flavor The availability of essential oils for cooking indeed opens up an entirely new avenue for recipe development. Ever had ambitions of beating grandma’s signature strawberry jam? No need to modify recipes here. Add a drop of lavender oil. Done. The jam will end up with an entirely new aroma that will surely make grandma jealous.
Gordan Ladd's Kitchen
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Purity of Flavor
Essential oils are in every essence the purest aromas and flavors of nature made available for use in a highly concentrated extract. It’s that distinct flavor from an individual plant, herb, or spice stripped out of all its impurities. It’s getting that sweet citrus smell of orange without the bitterness from the pulp. Think of cooking with essential oils like something to the effect of using high-dosage flavor steroids sans the harmful side effects.
Convenience of Cooking with Essential Oils
Even the best chefs working on the task of recipe and menu development stress over one undeniable consideration – the availability of ingredients which are affected by several factors. So would that explain why chefs are so grumpy? Perhaps. A. Local availability Fancy to make some banana bread to go with your coffee? Simple. There are a lot of good recipes online. But, they all call for fresh bananas! Not available on the market! A drop of the banana essence in your trusted pound cake recipe will certainly work like magic. B. Seasonal produce
Gordan Ladd's Kitchen
- where the real kitchen conversations start here - https://gordanladdskitchen.com Contact Us: https://gordanladdskitchen.com/contact Twitter: @gordankitchen Google+: +Gordanladdskitchen What if while browsing through some cooking website, you stumble upon a recipe for Orange-Scented Quinoa, and oranges are out of season? Go ahead, grab that little bottle of orange oil and save yourself from the hassle of looking for that zester that only shows up during the orange season. C. More economical. Ever tried to bake lemon pie? Most recipes call for let’s say a quarter cup of lemon juice and two heaping tablespoons of zest. The only way to come up with that much zest would also mean a couple of lemons ending up in the compost bin. So why not opt for a lemon oil instead? Makes sense right? D. Rare ingredients. No Biryani or Paella would come close to the authentic without saffron threads. The problem is, these minute strands come rare, costly and lose potency over time. Good news is, they are available in highly-concentrated oil form. E. Antimicrobial properties. Perhaps not much concern for someone interested in cooking with essential oils, the use of these oils as an effective substitute for conventional antibiotics has grown popularity in certain segments of the food industry. It's foreseen value in food preservation is now seriously ventured into by those in the packaging industry. It's organic origin also makes it an entirely sensible improvement from the use of chemicals in the livestock and agriculture sectors.
Gordan Ladd's Kitchen
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Gordan Ladd’s Kitchen
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Gordan Ladd's Kitchen
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