Rosemary Infused Groundnut or Sunflower oil

[Allison McKenzie]

Hi there, I am about to make up a batch of Rosemary Infused (and later chilli and garlic infused) oil.

The recipes on the Internet all say use olive oil. But I want to cook with my rosemary oil and i want to cook hot in the pan and roast (without smoking out too much)

So, do you think it will work out ok with sunflower or groundnut oil instead?

I am thinking the rosemary will dominate the flavour of the oil just fine. But have you tried this at home?

 

[TeeDee]

Go for it and try. The cost of the ingredients means its worth experimenting with.

 

[Allison McKenzie]

I was worried about spanking 250ml of veggie oil on a fools errand at a time of national crisis. That was why I was asking. But I will try tomorrow.

 

[Robson Valley]

The best of ingredients will yield the best of results. Good herbs and good olive oil.

Sure, if you want to cook above the smoke-point, that will probably hydrolyze (lyophilize?) the Rosemary contribution
and the entire effect will be lost. Use the rosemary oil at the very end to hold the aromatics.

 

[Allison McKenzie]

I actually wanted roast veg and yorkies most of all. My sunflower oil is quite good, got it at sainsbury. My rosemary is just from a plant.

 

[Toddy]

Sunflower oil's fine. So is simple rapeseed (veg oil).
Olive oil is lovely with it, drizzled over salad, or pasta or even spuds, but for oven roasting the other two are very good.

M

 

[Robson Valley]

I used to stir up Italian Mixed Herb seasoning into olive oil, stand for 6 months and use as a dressing.
The singluar use of a herb like rosemary ought to be refreshing.

I can buy quite a variety of oil-seed crops here. Greek Kalamata olive oil, Mazola corn oil, Unico Canola oil, Safflower oil,
Walnut and grape-seed oils are in my cupboard. Most olive oils are adulterated with cheap canola.
Very simple gas chromatography reveals that. Apparently, the cleanest ones come from Chile and Australia.

I've been told that both Chile and Australia export their olive oils to Canada.
In the biggest of big grocery store in big cities, I have yet to find any of that.
Next time(?) you're in a big grocery store in Britain, have a look at the variety.

 

[Allison McKenzie]

You would have a melt down at sainsbury,better not mention Waitrose. They have awesome expensive oils. Olive oil comes from Spain and Italy here. And it is nice. Kalamarti from Greece and it is super nice.

 

[Robson Valley]

Oil and vinegar shops are financial disasters for me. I just "need a few" for taste tests.

There's a disease killing olive orchards in Italy at the moment. Greece and Spain are next. No cure.
So far, our import prices haven't risen very much. Laid in 2 x 3 liter Iliada kalamata oil, just in case!

 

[Allison McKenzie]

Gosh, don't say that. I love walking amongst the olive trees (and jamie will be screwed). Another little pleasure at risk. Anyway, I am making with sunflower oil. Will do it this afternoon when my bottle is dry.

 

[plastic-ninja]

I actually wanted roast veg and yorkies most of all. My sunflower oil is quite good, got it at sainsbury. My rosemary is just from a plant.

Although for Yorkshire Puddings you really need lard.
Although I'm reliably informed that rendered back fat from a roadkill badger works just as well. Not tried it myself though!
S

 

[Allison McKenzie]

Allison = veggie. Lard is the soul of a dead pig. It is a shame as it is lovely.

This whole plan is about making my veggie cooking so nice that i can ween my man away from meat. It is kinda working, he is down to 2 bits a week. Yorkies are his favourite, so making him see them as a meat replacement is a great aim. I want them for more than roast dinner.

 

[Toddy]

Son1's girlfriend is Italian, her Grandpa sends her litres of his own home grown olive oil.
No adulteration in that
Allison's right, we do get a wide variety of really good olive oils here, but we also get everything from walnut to hazel, macademia to passionfruit (it's lovely in a salad ), as well as the UK produced ones.

 

[TeeDee]

Allison = veggie. Lard is the soul of a dead pig. It is a shame as it is lovely.

This whole plan is about making my veggie cooking so nice that i can ween my man away from meat. It is kinda working, he is down to 2 bits a week. Yorkies are his favourite, so making him see them as a meat replacement is a great aim. I want them for more than roast dinner.

Just asking really - Is that what HE wants?

 

[plastic-ninja]

Allison = veggie. Lard is the soul of a dead pig. It is a shame as it is lovely.

This whole plan is about making my veggie cooking so nice that i can ween my man away from meat. It is kinda working, he is down to 2 bits a week. Yorkies are his favourite, so making him see them as a meat replacement is a great aim. I want them for more than roast dinner.

Originally they were not part of the roast dinner as they are now as I'm sure you know. My Gran used to serve a roasting-tin sized Yorkie before the roast with gravy as a filler to make the meat go further and often after the main course too with jam or syrup as an equally filling dessert. They are very good with fruits in syrup and ice cream!
S

 

[Allison McKenzie]

We have talked about it a lot and he agrees that it is a shame that an animal has to die so he can have nice food. He is also super into low carbon, and veggie is a lower carbon lifestyle. So, yes, he is basically on board. (it has taken 5 years of living together to get this far)

The hardest things will be stock, pancetta and chorizo as these add so much flavour in small quantities and the carbon argument falls down for them. And a few grams of pig isn't much soul. Not sure how to play these.

 

[Allison McKenzie]

Originally they were not part of the roast dinner as they are now as I'm sure you know. My Gran used to serve a roasting-tin sized Yorkie before the roast with gravy as a filler to make the meat go further and often after the main course too with jam or syrup as an equally filling dessert. They are very good with fruits in syrup and ice cream!
S

My gran did that too. Miss you gran.

 

[plastic-ninja]

We have talked about it a lot and he agrees that it is a shame that an animal has to die so he can have nice food. He is also super into low carbon, and veggie is a lower carbon lifestyle. So, yes, he is basically on board. (it has taken 5 years of living together to get this far)

The hardest things will be stock, pancetta and chorizo as these add so much flavour in small quantities and the carbon argument falls down for them. And a few grams of pig isn't much soul. Not sure how to play these.

The pig is the one animal that's difficult to rail against as it is not only delicious ( for us omnivores of course ) but is so phenomenally useful and has very little waste. It's definitely the one I'd miss most if I had to stop cooking with meat.
I've been married to a vegetarian for 35 years now. It's probably too late for either of us to have a sudden conversion!
S

 

[plastic-ninja]

Just remembered that one of our local street food vendors was making Yorkie Wraps before the Zombie Apocalypse struck.
A fairly flat Yorkie wrapped around various fillings. They were very good also very very filling!

 

[Allison McKenzie]

Just remembered that one of our local street food vendors was making Yorkie Wraps before the Zombie Apocalypse struck.
A fairly flat Yorkie wrapped around various fillings. They were very good also very very filling!

Sounds like a plan. I was going to make cherry tomato and mushroom toad in the hole with the big yorky tin. And serve it with roast sweet potatoes, carrots and parsnips and some dipping mint and cucumber greek yogurt.