Three alternatives to olive oil for your summer dishes
This week, Yves Camdeborde takes us out of our comfort zone by offering us three oils to change the essential olive oil. At the key? A taste journey that will awaken our taste buds and our recipes traditional. Advice that the chef gave on Laurent Mariotte’s cooking show, The table of the good living.
Travel to Asia with sesame oil
“The first oil I want to tell you about is sesame oil”, explains Yves Camdeborde. “Sesame oil, because of its taste, is reminiscent of Asia. I have fun playing between Asia and the Mediterranean basin by adding basil to my oil.” A mixture that can be found ready to use in the trade or that you can choose to make yourself. “For that, you take 50 centilitres of sesame oil which you heat to 60 ° C. Above all, you must not go above this temperature because otherwise the oil will transform and lose its subtlety.”
This is also why sesame oil is not recommended for cooking. It occurs especially at the time of seasoning. “Finally, I spill my oil on a bunch of basil, it will steep. I cover it and let it cool. Once it’s cold, I transfer it to a small bottle and leave it in the refrigerator. afterwards, I use it to spice up the carpaccio of meat or fish, anything that is meat or fish tartare, even vegetables. Immediately, our palate strolls between Asia and the Mediterranean. “
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Coconut oil for tropical cuisine
The second oil is coconut based. An oil not widely used in France but easily found in organic grocery stores. “Be careful, coconut oil is very strong in taste and does not go with everything. I recommend using it with fish to give it a very simple exotic note. I also give you a recipe that I make for my children. Take cabbage leaves that you cut into small pieces. Salt, pepper and add paprika and a tablespoon of coconut oil. Mix everything. Place the seasoned leaves on a baking sheet and bake at 120 ° C for at least 45 minutes. At the end you get cabbage crisps. “
The trick? Open the oven every ten minutes during cooking to remove moisture and allow the crisps to get crisp.
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“Rapeseed oil is my favorite,” says Yves Camdeborde. “And for good reason, above all it is an oil good for health because it is full of omega 3. Once again I twist it by heating it to 62 ° C and I pour it on 60 grams of chopped ginger, lemon zest. I let cool and I keep it in a small bottle in the refrigerator for 15 days. “
An oil that is perfectly suited to subtly enhance chocolate-based desserts. “I also like to use this oil to taste it. In a baguette, I put a little oil (instead of butter) with squares of chocolate. A delight.”