Are Expensive Oils and Vinegars Worth the Money?
Why Price can Equal Quality for Luxury Gourmet Ingredients
Sep 15, 2009
Gourmet ingredients are becoming more accessible both with the advent of online shopping, a greater choice of food items in supermarkets, and delicatessens offering wider ranges of storecupboard ingredients. Shopping for a particular recipe can be expensive, and the attraction of unusual ingredients or attractive packaging can result in spending a great deal on items which may or may not be worth the money.
The prices of many oils and vinegars can vary greatly and with so many products available it can be daunting to know if price reflects quality and whether it really is worth that extra investment. Individual taste aside, there are several key items which are worth paying a little extra for and which tend to also last quite a long time.
Olive Oil
Extra virgin olive oil is the oil obtained from the first pressing of the olives and is one item worth investing a little more money in, and the younger the oil the better. Look for a greenish colour and an opaque bottle and you will find a peppery oil which enhances the flavour of vinaigrettes or enjoy simply drizzled over meat, vegetables or pasta.
A good oil can also be used as a replacement for butter on bread. It is important to remember that extra virgin olive oil is not suitable for cooking as even a low heat can cause it to burn.
Virgin olive oil or bottles labelled simply olive oil are perfectly acceptable for cooking and although there are health benefits and they have a distinct flavour, the benefit of a very expensive cooking oil is less obvious than where it is used to appreciate the flavour itself.
Balsamic Vinegar
Good quality, aged balsamic vinegar tastes almost sweet, has a thicker texture and only requires a small amount to enhance the flavour of a dish either as it is or even during the cooking process. The better quality aeceto balsamico is a protected name in the European Union and is aged before bottling:. traditionale balsamic vinegar is aged for twelve years and the vecchio for twenty five.
The condimenti balsamico is far less expensive but does not have a protected name and may or may not have been aged.
It is definitely worth spending a little extra for the traditionale as only a small amount is required to have an impact on the flavour of a dish.
Flavoured Oils and Vinegars
Whilst many of these are full of flavour, and come in many attractive bottles and packaging, there are a significant number which simply offer convenience, rather than the quality of the oil or vinegar itself.
There are however, one or two which are worth spending a little extra on such as truffle oil. This can be a less costly way to infuse and enhance food with the much sought after truffle flavour and works well with egg, cheese and meat dishes. Chilli oils can also be useful, particulalry if infused with a type of chilli not readily available.
Home-made flavoured oils and vinegars are easily produced, although the FDA guidelines currently recommend all home-made infused oils to be refridgerated and used within 1 to 3 weeks, depending on the ingredient.
Vanilla Extract
There is a world of difference in taste between vanilla essence, often found in supermarkets near food colouring, and vanilla extract which is stronger in flavour with a denser darker colour. Vanilla extract uses alcohol to extract the flavour from the vanilla orchid and there is little comparison in flavour to the essence or flavouring which may even be artificial. The Madagascar vanilla in particular can be expensive, due to the labour intensive nature of its production, but it is well worth spending extra as again, a little will go a long way.
Summary
There is a wide range of oils, vinegars and cooking ingredients which vary greatly in price and in quality. Spending a little extra on one or two key ingredients is a good investment, results in a better quality flavour and can end up being more economical in the long term as a little will go a long way.
 |
 |
