Finishing Oils?

Mike_G__6130

Hey CS Community- I'm a huge fan!

Just watched Grant's live feed of the fish and broth dish and at the end he finished it with walnut oil. I've heard a little about finishing oils but haven't found a good source that explains it well. Specifically I want to understand what they can be used in, how to use them, how to know what flavor oils will go with what, and how to know a cheap oil from a good one.

Does anyone have any good reading/videos on this or would anyone be willing to give a brief explanation?

Thanks!!!

Mike

Martin_411586

I'll start with the quality of the oil. These kinds of oils usually adhere to the SISO principle of cooking:

Shit In, Shit Out (meaning simply that inferior quality will never taste as good as the good stuff, no matter what you do with it and how heavily you process it).

For instance: https://en.wikipedia.org/wiki/Olive_pomace_oil This oil will never taste as good as oil from first pressing. And that's reflected in the price. Good, tasty and aromatic oil simply isn't cheap. But it's worth it.

What they go with? There is no list.

Simply buy and taste them. Then proceed to combine them with everything you can think of and build yourself a taste-memory. What worked and what didn't? Be willing to make something taste less good so you know it doesn't go with that particular other ingredient(s). On a practical note: I usually take a scoop out of the pot and mix a drop of something in. That way you haven't ruined the meal if it doesn't combine well.

Good luck and have fun