TOTD: 8/14/08 Do you flavor your food with aromatics?

[Guest guest]

I got a tiny bottle of dill weed EO in Albany, Oregon in '79. Boy, did I

quickly learn that more than one drop would ruin a batch of spanikopita

filling, which consisted of 3 lbs of ricotta, a pound of spinach, three

eggs and a half pound each of mozzarella and parmasean cheeses. I

learned to just dip the tip of a toothpick in the bottle and swirl it

through the stuffing, and wait one minute - the entire batch was

permeated with the scent/taste of fresh dill weed.

 

When I don't have fresh cilantro on hand, out comes the toothpick. Out

of the bottle, the cilantro EO doesn't smell like cilantro, but as we

learn, dilution is key. It's yummy.

 

Mandy Aftel pioneered using jasmine grandi absolute in chocolate

ganache. I add aromatics to practically everything I cook! I spritz a

bit of orange blossom hydrosol or rose hydrosol in a glass of iced tea.

The possibilities are endless. Want osmanthus icing for the cake? Well,

what's holding you back?

 

Anybody else perfume their food - naturally? ;-)

 

-- - perfumes, aromatics, classes,

consultation

 

 

 

 

[Guest guest]

HA! I learned that same lesson you did with the thyme, with oregano

EO! Now I use it diluted in Olive Oil!

 

I too have found that if not diluted, a toothpick usually suffices.

 

I have several recipes cooking with EO's and hydrosols up on fellow

list member Kathleen's online magazine Aromatic Sage:

http://www.aromaticsage.com/food.htm

 

Speaking of that, I need to send you a new recipe article Beady Hussy

Woobey Woman!

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

, Anya <anya wrote:

>

> I got a tiny bottle of dill weed EO in Albany, Oregon in '79. Boy,

did I

> quickly learn that more than one drop would ruin a batch of spanikopita

> filling, which consisted of 3 lbs of ricotta, a pound of spinach, three

> eggs and a half pound each of mozzarella and parmasean cheeses. I

> learned to just dip the tip of a toothpick in the bottle and swirl it

> through the stuffing, and wait one minute - the entire batch was

> permeated with the scent/taste of fresh dill weed.

>

> When I don't have fresh cilantro on hand, out comes the toothpick. Out

> of the bottle, the cilantro EO doesn't smell like cilantro, but as we

> learn, dilution is key. It's yummy.

>

> Mandy Aftel pioneered using jasmine grandi absolute in chocolate

> ganache. I add aromatics to practically everything I cook! I spritz a

> bit of orange blossom hydrosol or rose hydrosol in a glass of iced tea.

> The possibilities are endless. Want osmanthus icing for the cake? Well,

> what's holding you back?

>

> Anybody else perfume their food - naturally? ;-)

>

> --

> Anya

> - perfumes, aromatics,

classes, consultation

>

 

>

 

>

[Guest guest]

Doesn't everyone?

 

I make a Spiced Apple butter and out comes the nutmeg, clove and cinnamon. 

 

When I have to do 'fine' weights I use a set of pocket scales that measur 0.05gr

- about 20 drops to the ml.

 

 

Regards

Merinda

 

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