Am I canola-ing wrong? [Spreads & Sauces]

on

Hi all,

I've been a Kitchen Hand for just over a year, and have done some basic commercial cookery training with my school. Recently, I've been inspired to make more complex dishes at home.

Last night, I made this herb spread:

  • 15g capers
  • 40g red grapes
  • 2 tbsp avocado oil
  • 1 tsp lime juice
  • 30g cashews
  • Small amount of water and a handful of spinach

It turned out really well on my white sourdough, with a light and 'green' flavour profile.

I swapped canola for avocado oil, because I've used canola for very similar spreads many times in the workplace/training, and I always find the viscosity, general feel, and light 'syrup-like' texture of canola to be overly noticeable, if not overpowering/altering the profile of other ingredients.

I usually only use a 1:4 ratio (or less) of canola to dry ingredients, but it's still noticeable with my sides.

I also taste it in certain store-bought spreads, although I spot it more than my non-culinary friends.

Am I using canola oil in the wrong amounts, or am I combining it with other ingredients incorrectly?

submitted by /u/MyHomeworkIsDueToday
[link] [comments]

from AskCulinary https://ift.tt/R95bonL

Comments

Post a Comment