Essential oils are, by definition, highly concentrated in aromas.
Used in diffusion and wellness for their scents and active ingredients, some essential oils can perfectly enhance your cooking recipes… if you use them sparingly.
Essential oils are more Essences, volatile concentrate plant extracts than “oils”.
Used in your recipes they will reveal themselves surprisingly by awakening your “taste-trough-smell-buds”, in your nasal cavities.
As powerful in aromas as they are in active molecules, essential oils in cooking are to be used with great parsimony.
Before you start: How to use essential oils in your recipes?
1. Essential oils do not dissolve in water or any water-based supports.
In cooking recipes as for body care, NEVER ADD essential oils DIRECTLY to your dish. ALWAYS DILUTE YOUR ESSENTIAL OIL IN AN APPROPRIATE SUPPORT, before incorporating into your recipe.
FOR GOOD DILUTIONS SUPPORTS IN YOUR COOKING YOU CAN USE:
Oily supports: vegetable oils*, egg yolk, cold sauces, savory sauces, dough for pastries, muffins and cake, batter (pancakes or waffles), “Thick” milk, cream cheese, whipping cream, yoghurt, or
Sweet supports: honey, syrup, custard, jam, vegetable glycerin, melted chocolate, fruits sauces
Alcohol and vinegar: Vinegar, Spirits, Wine…
* you can also experiment with vegetable oils that have their own aromas (Olive of course, Avocado, Black cumin, Coconut, Macadamia, Hemp seed…)
2. As a rule, USE TRULY LITTLE.
Dilute 1 DROP OF ESSENTIAL OIL in 4 TABLESPOONS of diluting base.
But in most cases a drop, is already too much. And adding less than a drop of essential oils is tricky to measure. So, some experienced chefs dip a toothpick in the essential oil and use the toothpick to stir into their recipe.
So, the best and safer way, is to PREPARE YOUR AROMATIZED BASE BEFOREHAND:
Start with 1 Drop of Essential Oil per 4 Tablespoons of dilution support.
-If the mix is too strong for your liking, add 1 teaspoon at a time of your chosen support.
-If the mix is not strong enough (depending on support and taste), use the toothpick technique to add some aromas. of 2 drops of essential oils per 100gr is the maximum recommended.
Even better, prepare your aromatized base at least day earlier and to let the essential oils infuse, diffuse, and fully develop their aroma. Your aromatized base will then be ready to be used in your preparation when you need and without bad surprises and disastrous results for your meal.
Example: Dilute 1 drop the essential oil of your choice in 3 tablespoons of honey. Use this aromatized honey when needed, to flavor your yogurt, cheeses, hot drinks or mix into your pastry and cake bases. Or add 4 drops of Rosemary essential oil in a 250g jar of honey and use on fruit salads.
3.DO NOT HEAT OR BOIL ESSENTIAL OILS.
They are volatile essences and cooking will alter their taste and lessen their aromas. Essential oils are preferably added at low-temperature stages of the preparation, or at the end of the recipe, as a final touch