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A Good Chef Needs Oil
 

A Good Chef Needs Oil



We went out to the market today, as we were down to only 7 kinds of oil. Now, we are happily restocked. From left:

 

garlic infused olive oil - used mostly with chicken dishes

peanut oil - used for stirfry and for pan frying char siu pork

orange olive oil - good with duck

black truffle oil - this one is new, but I fully intend to put it with mushrooms and butter and bacon

pumpkin oil - good for salads and bubble 'n' squeal

olive oil, extra virgin - we decant ours into this bottle, and the oil is brought back from florence by my parents-in-law whenever they go. The bottle was the first gift the man who became my husband ever bought me. Our first christmas together, I got a bottle of Bulleit bourbon and a stuffed elephant made from vintage German carpet. His name is Jasper.

walnut oil - bought for salads, but I have yet to find a niche for this one

basil olive oil - great with pasta and pesto, pine nuts and chicken

rosemary olive oil - decanted into one of the last IBC creme soda bottle from our wedding, this is husband's favourite and is used on everything that doesn't go on to have Turkish or Morrocan spices in it.

white truffle oil - my special favourite. best used on white onion and cider soup and pheasant risotto

sesame oil - used for all manner of noodles. really good with pak choi

 

 

The rosemary, orange and basil oil are all made by a company called Stratta, owned and run by a long time friend of my parents family. He also provides us with the truffle oils and wins Gold and Platinum Taste Awards for his oils and vinegars.

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Recommended Comments

Walnut oil is excellent for roasting small potatoes. Grind some pepper over them before putting in the oven. Shake occasionally and add sea salt during the last ten minutes of roasting. Simple and delicious!

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I like your assortment of oil my collections isn't as neat as that but I'm pretty sure I have the same amount and enough of a selection.

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