Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Oil Tasting

Oil is not just something you use for cooking or seasoning; there are a huge amount of different oils available on the market and you need to know just how to compare and evaluate them by tasting them in the correct manner. If you know how to taste oil correctly, you will be guaranteed better results for your recipes, and all you need for your tasting is a small glass that is see through. Better yet, extra virgin olive oil.

Firstly, before you go straight ahead and taste the oil, you need to be able to test its aroma, and this can be done not just by smelling it, but by rubbing a small amount on your hand and really grasping the aroma. When you take time to smell the oil properly, chances are that you will be able to tell which seed, nut, or grain it has been produced from.

Only when you have taken time to smell the oil should you go ahead and taste it; and before you let the spoon go into your mouth, hold it there and breathe in again to ensure yourself that you remember the smell. Use a plastic spoon for this purpose, and when you swallow the oil, take note of how easily it slides down and how much is left stuck to your tongue. When tasting a variety of oils, make sure that in between each tasting you have a clear palate; simply eat some bread or celery, and wash it down with a glass of water. If you really don’t like tasting oil straight from the spoon, the next best way to go about your tasting session is by dipping the different oils in a cube of soft bread.

Some people prefer to use bread as a way to taste oils, but it will not give you the same effect as if you taste directly from the spoon. When you sample good quality oil, you will note that your tongue is not left with a coating, and that the rich texture will be pleasant yet not overpowering. When you taste oil that is rancid, you will be able to notice straight away, indeed often before you even lift the spoon to your mouth.

If you have the bad luck to test oil that is rancid, it will be the opposite of smooth on the palate, and its smell can often be compared to paint. If you swallow the oil, you will find your suffer from almost immediate discomfort, rather in the same way that you do when you eat food that is cooked in oil that has been burned by overheating. If you come across such a sample when tasting, take it back to the store if it was a recent purchase, or simply throw away. Taste testing oils is something that you will get used to, and you will soon be able to tell apart different types.

A good starting point for oil tasting that will get you used to the different flavors is to taste an unrefined oil, and then a refined oil that is straight from the bottle, and then lastly one that has been used for cooking and then allowed to cool. All these three types should have distinct flavors as well as smells, their characters being totally different.

Oils that have not been refined should be easy to spot, with a big presence of the raw material in question. Other oils such as nut oils should be easy to recognize, the nutty flavor staying on the palate after you have swallowed it. Taste testing oils is a great way to increase your cooking skills and knowledge, and will leave you better equipped in the kitchen.

When you are used to tasting of oils, you will not have to rely so heavily on recipes when it comes to cooking up special dishes in the kitchen. There is a large range of different oils to get to grips with, and tasting them is the best way to do this. For example, there are several different kinds of olive oil, such as smooth and extra virgin, each having its own individual flavor.

Olive oils will range in price, but you will find several enter into the same price bracket, and by learning to taste them you will be able to find the best value for money oil for your kitchen. You might also like to taste oils that are produced in different countries, but always make sure that you taste test comparable qualities of oil; there is no point comparing expensive virgin oil from Spain with a cheap French olive oil.

You may also like to compare different oils that are produced locally, or alternatively compare the different major brands. The amount of different types of olive oil available in your area may not be huge, so you could arrange a tasting where each person brings along an oil of their choice, making sure you get as many different types as is possible.

People have very marked preferences for olive oil, some prefer intense oils whilst others preferring a lighter oil. If you like olive oil, taste different varieties every year, and see just how each year the oils change; you may develop a firm favorite or you may find that your oil of choice changes every single year.

If you are not used to oil tasting, then unrefined oil may be a shock to the system, However, once you get used to this type of oil, it opens up a huge number of new possibilities for you. The more oils you taste, the more expertise you will gain, and the best oil tasters will be able to tell you a huge amount about an oil by simply tasting a little sip from a plastic spoon, such as how old it is, or if it really is extra virgin or not.

When you become an expert oil taster, you will also be able to tell which part of the tree has been used to produce the oil, and if the leaves were included or not. An expert can tell a lot about oil, but one fact that remains undisputed is that oils from certain countries will always be superior to others.

France and Italy are the main contenders for the very best oil, although Spain also comes close to the top of the list. Oil from the Provence region of France are supposed to be some of the finest and elegant oils in the land, whereas the region of Tuscany will produce fuller bodied oil, leaving Liguria to produce delicately fragranced specialties.

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