Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 Just about everything regarding the use of eo's says they should not be ingested unless under some proper supervision. However, I've seen recipes here, I just came across an essential oil cookbook, some recipes suggesting adding a drop or two to a pitcher of water for flavoring. I know eo's are used by big companys for flavorings and I believe what is being added to their foods has been researched but should individuals be using them in cooking if they are cautious about amounts and frequency? Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 I don't think so. I was splashing them about all over the food and in the food at the request of yl host/ess who asked me to cook for 40. I did this twice, once was fun, second time was a real bummer as I was really ill already. Having hemochromatosis I was not very well and they picked up high metal contents. What surprised all was the levels went down again after a period which means it was not the illness. I can only put it down to ingesting frankincense, myrrh and a host of oils in various quantities in various foods from salads to desserts. Sauces for lamb and other meats, fish and poultry. Vegan dishes, you name it. At that time I was under the spell and believed it really did have the OK of the FDA and our own similar standards authority. I guess it is up to the individual if after being fully disclosed of the fact that no one really knows for sure. what would James Randi say do you think? LOL Leslie - susan Thursday, July 26, 2007 1:50 PM Cooking with essential oils? Just about everything regarding the use of eo's says they should not be ingested unless under some proper supervision. However, I've seen recipes here, I just came across an essential oil cookbook, some recipes suggesting adding a drop or two to a pitcher of water for flavoring. I know eo's are used by big companys for flavorings and I believe what is being added to their foods has been researched but should individuals be using them in cooking if they are cautious about amounts and frequency? Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 Probably the same as what most others say about YL and their crazy practices. Anyway, how much were you using, how often and over what period of time? I don't use eo's in food and tend to use them cautiously everywhere else. Susan , <zentub wrote: > > I don't think so. > I was splashing them about all over the food and in the food at the request of yl host/ess who asked me to cook for 40. > > I did this twice, once was fun, second time was a real bummer as I was really ill already. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 Hi Susan, I've used quality EO's in some of my cooking .. but only EO's that are know as being food ingredients and that are listed as GRAS for ingestion ... and I only use a drop or two in any given recipe, otherwise the flavor will be overpowering and the food will come out tasting like crapola! *lol* Check out my archived articles on Aromatic Sage to see how I do it: http://www.aromaticsage.com Click on the Food Recipes link. *Smile* Chris (list mom, enjoying ANOTHER rainy day in Sugar Land's wettest summer on record) http://www.alittleolfactory.com susan wrote: > Just about everything regarding the use of eo's says they should not > be ingested unless under some proper supervision. However, I've seen > recipes here, I just came across an essential oil cookbook, some > recipes suggesting adding a drop or two to a pitcher of water for > flavoring. I know eo's are used by big companys for flavorings and I > believe what is being added to their foods has been researched but > should individuals be using them in cooking if they are cautious about > amounts and frequency? Susan > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 True eh, it doesn't take much and one drop too much will ruin one portion as it will 50. LOL - Christine Ziegler Friday, July 27, 2007 7:52 AM Re: Cooking with essential oils? Hi Susan, I've used quality EO's in some of my cooking .. but only EO's that are know as being food ingredients and that are listed as GRAS for ingestion .. and I only use a drop or two in any given recipe, otherwise the flavor will be overpowering and the food will come out tasting like crapola! *lol* Check out my archived articles on Aromatic Sage to see how I do it: http://www.aromaticsage.com Click on the Food Recipes link. *Smile* Chris (list mom, enjoying ANOTHER rainy day in Sugar Land's wettest summer on record) http://www.alittleolfactory.com susan wrote: > Just about everything regarding the use of eo's says they should not > be ingested unless under some proper supervision. However, I've seen > recipes here, I just came across an essential oil cookbook, some > recipes suggesting adding a drop or two to a pitcher of water for > flavoring. I know eo's are used by big companys for flavorings and I > believe what is being added to their foods has been researched but > should individuals be using them in cooking if they are cautious about > amounts and frequency? Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Like Chris, I use EO's that are known food ingredients (lime, oregano, marjoram, etc.) in very small quantities. I make an olive oil with about 1/2 cup olive oil and a few drops each of oregano, marjoram, basil, and tarragon. It's yummy and a little goes a long way! Salads, bread dip. . . . --Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 A few drops each! LOL I use a wooden or metal skewer like for testing cakes and just touch the top of the bottle with the skewer. A toothpick or pin would do. That is enough to strongly flavour any dressing. One drop of oregano oil in enough dressing for 40 people was too much, that was when I decided to use the same method I do for colouring icings and such. Of course there are those with supertastebuds and those with next to none, so I expect the quantities would differ. I think the flavour is totally different though when saturation. LOL - Sue Mogle Saturday, July 28, 2007 3:27 AM Re: Cooking with essential oils? Like Chris, I use EO's that are known food ingredients (lime, oregano, marjoram, etc.) in very small quantities. I make an olive oil with about 1/2 cup olive oil and a few drops each of oregano, marjoram, basil, and tarragon. It's yummy and a little goes a long way! Salads, bread dip. . . . --Sue Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.