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Cooking with Essential Oils

post #1 of 10
Thread Starter 
Rachel found sometime and sent me some basic instructions on how to cooks with Essential Oils ( from now on EO )

BTW, Rachel is a lincenced chiropractor now and she is studying on essential oils now!! :bounce:

I attach her message without any editing.

Note that she told me in the chat : "An essential oil is basically only made through steam distillation
There are some oils like rose, which aren't technically EOs but are classed as such because they are impossible to make"

"All the information that I have on cooking and
essential oils comes from my teacher, or Valerie Ann
Wormwood's book 'The Fragrant Pharmacy' (Banatm Books)
It's an excellent book for beginner aromatherapists
although her blends are too strong (so says every
aromatherapist that i know and trust) when you make up
one of her oils.

So to cooking.

Basically any herb, fruit or flower that you would
consider using in the kitchen can also be used in
essential oil form. Be careful when you buy them to
make sure that they are labelled 'pure and natural' as
otherwise they may not necessarliy be a pure essential
oil. Again be careful of the quality that you use in
food.

Any herb that you would put in a casserole (e.g.
rosemary) you can put an EO in instead. the only thing
to do is to put the drops at a time on the spoon
rather than the pot and then stir it in. use 1 drop
per half kilo of meat. Valerie Ann Wormwood suggests
that from thyme, basil, rosemary, sage, ginger, black
pepper etc, you can also use cinammon oil, clove,
lavender, nutmeg, lime, orange, mandarin - again the
only limit is your imagination (I shudder to think
what you'll come up with!!).

For marinades for barbeques, she says one drop of EO per tablespoon of cooking oil.

For chicken, she suggests using jasmine,rose (if you can get it - but for the price -I'd personally just use rose water - unless i win thelottery. . .), cumin, fennel, cardomom, ylang-ylang as
well as the ones suggested for meat.

Again the advantage is a completely diferent taste just
depending on the EOs you use.

Add 1 drop of palma rosa (poor man's rose) to rice
pudding - 1 drop per 300ml of any citrus oil to an egg
custard. 1 drop of a flower EO to 600ml of any
souffle. For crepes add 2 drops of a fruit or flower
EO to 600ml of batter. For a fruit puree add 1drop per
300ml of puree - geranium, rose, palma rosa and orange
go really well with apple.

Add 3 drops of EO per 450g of honey.

Do you need anything more?
You could also practice biblical drinking and add EO
of myrrh to wine, or rosemary EO to uplift - but then
again, that may be taking things too far!
besos
Rachel "
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #2 of 10
How about rose oil mixed with a little olive oil, thyme and marjoram for lamb?

Or mixing with butters to spread on your bread?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 10
This is fabulous.
I love ylang ylang, vanilla and mandarine oils to use as perfume, but it never ocured to me that they could be used in cooking.
I'm going off to investigate..
post #4 of 10
Hey all

I was doing a search and thought I would resurrect this thread. I am interested in the prospect of cooking with essential oils, but in looking on ebay for a place to buy whole spices, oils, etc. I notice the places that do sell essential oils are all very careful not to say that they can be used for consumption. What is the deal here, and what are some reputable sources for essential oils and, while we're at it, whole spices?
I'm a MAN, man!
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I'm a MAN, man!
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post #5 of 10
Some products sold as essential oils are synthetic, not natural. That's probably why they say not for consumption. Check for the real ones and see what they say.
post #6 of 10
Yea, you gotta make sure the oils are organic in nature. You can make alot of good dishes with essential oils. Seasoning and such, but you must make sure they are not synthetic as they could be poison.
www.myfreecookbooks.com
Free cookbooks for everything !
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www.myfreecookbooks.com
Free cookbooks for everything !
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post #7 of 10
Mrs.B...

go to www.penzeys.com for spices.

Be sure to order their catalog. It is exhaustive, informative, and has a lot of good recipes in every issue.

Don't know if they do EO's; if so they would certainly be edible.

Mike ;)

Was just in a Williams-Sonoma. They had never heard of EO's for cooking. Had some soaps that contained them.

M
travelling gourmand
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travelling gourmand
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post #8 of 10

Essential oils

Hi,
Nature actually provides us lots of clues in the form of herbals and essential oils. You can get more information from www(dot)essentialoilsonline(dot)co(dot)uk.
post #9 of 10
This is note new. There is a company in Jersey that makes oils and savories that a lot of food manufacturers use. Dry herbs and spices do not blend well or correctly in large batch production. Therefore every herb or spice is an essence or liquid as liquids blend and mix better. They can give you a taste of an oil and duplicate the taste of a Big Mac or anything else for that mattert.I went on a field trip there years ago, it was amazing.
CHEFED
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CHEFED
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post #10 of 10
That is what I do for a living.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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