Oil Recipes & Techniques

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How to Use Tapioca Maltodextrin

One of the easiest modernist/molecular gastronomy techniques to learn is powdering fats.  The key ingredient is tapioca maltodextrin, a special food starch that absorbs fat incredibly well. Maltodextrin traps fats inside its granules.  When consumed, it dissolves on the tongue,
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Eaten all your jam?  Don’t wash that jar yet!  You’ve got the makings of a delicious vinaigrette. Consider this a technique rather than a hard recipe, you can easily scale it up to make more as long as the proportions
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Here we’ve paired one of our favorite extra virgin olive oils with truffle salt to take buttered popcorn in an upscale yet healthier direction. If you want to make it even more complex, fry some sage leaves and crumble them
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Fresh Chive Oil

This easy, beautiful and flavorful herb oil brings as much color to dishes as it does flavor.  Use it to brighten the appearance and flavor profile of any chive-friendly dish (especially seafood). Ingredients: 1/2 bunch Fresh Chives 1/2 cup Extra
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Making a Vinaigrette – The Nuts & Bolts

This post contains vinaigrette making basic instructions followed by a wasabi vinaigrette recipe and a list of other vinaigrette flavor variations to try. How to Make a Basic Vinaigrette: The classic ratio of a vinaigrette is 1 part vinegar to 3
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How to Make Mayonnaise/Aioli by Hand

Making aioli & mayonnaise by hand provides similar results to making aioli/mayo in a food processor.It requires more elbow grease and a little more time, but you have finer control, don’t run the risk of the machine running hot and breaking
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Infused Herb Oil

Herb oils are a beautiful, tasty, and incredibly easy condiment or garnish.  Here’s an explanation of the basic technique. How to Make Herb Oils: Ingredients: 1 cup olive oil Fresh herbs (for example, a ½ bunch of fresh flat leaf parsley) 1 tbsp
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How to Make Your Own Chili Oil

  One easy way to do it is to simply put a few of your favorite chilies into a bottle of oil and wait a couple weeks, but a quicker way to make chili oil is like this: Chili Oil
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Preserved Lemon Vinaigrette

While the Marx Foods blog already has a post describing how to make a basic vinaigrette, the technique is slightly different if using preserved lemons.  Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor
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Basic Oil-Based Meat Marinade

More of a technique than a recipe, here’s the method we use for marinating red meat in oil. This recipe works particularly well for Kobe beef, grassfed beef, and beef-like game meats like bison, ostrich meat and kangaroo meat.  Pretty
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Make Your Own Tapenade

Similar to a vinaigrette in terms of its flavor profile, tapenade is a condiment that people often buy jarred, but it’s very easy to make tapenade from scratch at home.  It’s a great way to add the punch of olives
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Roasted Beet Oil

This beet oil adds intense color as well as additional flavor to finished dishes and salad dressings. Ingredients: 1 small Red Beet ¾ cup Fine Extra Virgin Olive Oil Directions: 1. Preheat your oven to 350. 2. Wash the beet
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