Comments on: Delicious, Defective Cured Olive Oil http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Renata http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-5292 Mon, 21 Jun 2010 21:15:26 +0000 http://www.cookingissues.com/?p=3783#comment-5292 So is that why Hershey’s tastes like there is puke in it? (I’m not the only one who has made this observation.) Not growing up in the US, I was perplexed as to why people here love it so much.

I have just “discovered” this blog and I’m intrigued with all the gadgets you use: centrifuge, sep funnel, etc. Do you have a post or category that showcase these things?

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By: davearnold http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3587 Wed, 07 Apr 2010 11:16:53 +0000 http://www.cookingissues.com/?p=3783#comment-3587 Hey Auldo,
It is definitly seasoned but I don’t think it is salty. It is an interesting question.

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By: Joe McPhee http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3573 Mon, 05 Apr 2010 19:12:17 +0000 http://www.cookingissues.com/?p=3783#comment-3573 This is quite interesting. I know that much of the chocolate we get here in the US (at least the macro, Hershey’s stuff) has butyric acid added to it, which is the foul smelling stuff when butter goes rancid as well… so this isn’t the first time I’ve heard of a connection between North American tastes and food spoilage. Cool experiment, and I agree on the use of the sep funnel. Don’t see enough of that in the kitchen. They’re a bitch to clean though.

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By: Auldo http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3559 Sat, 03 Apr 2010 11:02:59 +0000 http://www.cookingissues.com/?p=3783#comment-3559 Maybe a silly question, but does the oil tast in any way ‘seasoned’ from the brine.

I still remember I gave an instructor a near heart attack when I put salt in my French dressing after adding the oil instead of with the vinegar at the beginning, so I know oil and salt are not best friends. But then again many of the stuff drilled in my head turns out to be complete nonsense.

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By: davearnold http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3557 Fri, 02 Apr 2010 17:44:37 +0000 http://www.cookingissues.com/?p=3783#comment-3557 Hilarious. You should hurry and get kingfusty@gmail.com (if it isn’t already taken).

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By: John Paul Khoury http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3555 Fri, 02 Apr 2010 07:37:33 +0000 http://www.cookingissues.com/?p=3783#comment-3555 I grew up on it! I actually trained in Davis and became a taster at one time for the COOC because I could pick up fusty oil in minute degrees but I actually liked the flavor. I was King Fusty and was worried something was wrong with me because I enjoyed oil that tasted like fermented olives.

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By: davearnold http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3551 Fri, 02 Apr 2010 00:03:47 +0000 http://www.cookingissues.com/?p=3783#comment-3551 Hey Seth,
Yeah, it separates by density. What makes it so great id the steep angle and the neck just before the stopcock that lets you get a good clean break between the oil and the water. You can get one at chemglass or ace glass out of NJ.

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By: Chuck http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3543 Wed, 31 Mar 2010 20:57:35 +0000 http://www.cookingissues.com/?p=3783#comment-3543 Ha! I’ve been meaning to get a separatory funnel for the kitchen for years, but I’ve been too lazy. Thanks for the reminder. :)

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By: Seth Caro http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3542 Wed, 31 Mar 2010 20:42:04 +0000 http://www.cookingissues.com/?p=3783#comment-3542 Does that funnel just separate by density, somehow? Where can I get one…and stop making me buy stuff!!!

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By: davearnold http://www.cookingissues.com/2010/03/30/delicious-defective-cured-olive-oil/#comment-3539 Wed, 31 Mar 2010 18:09:20 +0000 http://www.cookingissues.com/?p=3783#comment-3539 Hi Kenneth T,
I just use soap and water. i bought one with a teflon stopcock so I wouldn’t have to worry about greasing the joint. You do have to loosen the stopcock before you put it away or the teflon will extrude and ruin itself.

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