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When I began my "Pot herbs" post the other day, I hadn't intended to make anything. But, I like the idea of this being a preliminary cookery lesson.
So I'm going to backtrack and discuss oils in a little more detail. Then tomorrow, I'm going to start the choose your own adventure of three different recipes working from the same basic start.
The best way to understand the difference in taste is to scramble an egg or fry a small piece of peeled potato (because the peel's flavor might overwhelm the oil's, that's why) in the oil, butter, or other fat you intend to use.
( Vegetable and Nut Oils: )
( Infused Oils: )
( Butter and butterlike objects: )
( Schmaltzes: )
( Lards: )
Many Belgian recipes use multiple types of fat. Mixing olive oil with butter gives a higher smoke point than butter alone.
So, in your pan you have a fat and chopped onion. You may also have carrots, but they were optional.
Part of me says I should lead us through several variations on a potato side dish. But I could also make waterzooie or puttanesca sauce or curried cabbage (among other things) from this base.
So I'm going to backtrack and discuss oils in a little more detail. Then tomorrow, I'm going to start the choose your own adventure of three different recipes working from the same basic start.
The best way to understand the difference in taste is to scramble an egg or fry a small piece of peeled potato (because the peel's flavor might overwhelm the oil's, that's why) in the oil, butter, or other fat you intend to use.
( Vegetable and Nut Oils: )
( Infused Oils: )
( Butter and butterlike objects: )
( Schmaltzes: )
( Lards: )
Many Belgian recipes use multiple types of fat. Mixing olive oil with butter gives a higher smoke point than butter alone.
So, in your pan you have a fat and chopped onion. You may also have carrots, but they were optional.
Part of me says I should lead us through several variations on a potato side dish. But I could also make waterzooie or puttanesca sauce or curried cabbage (among other things) from this base.
