{"id":369,"date":"2022-01-09T14:02:50","date_gmt":"2022-01-09T13:02:50","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=369"},"modified":"2022-01-09T14:02:52","modified_gmt":"2022-01-09T13:02:52","slug":"hvad-er-der-nu-galt-med-olivenolie-og-groft-salt","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/hvad-er-der-nu-galt-med-olivenolie-og-groft-salt\/","title":{"rendered":"What's wrong with olive oil and coarse salt?"},"content":{"rendered":"

Are olive oil and coarse salt always the best choices? Hardly!<\/p><\/blockquote>\n\n\n\n

What's wrong with olive oil and coarse salt?<\/p>\n\n\n\n

Nothing! Nothing at all.<\/p>\n\n\n\n

Nevertheless, these are a few ingredients I often notice when looking at recipes. For some, olive oil (often with the addition of \u2018good\u2019) and coarse salt are simply consistently \u2018\u2019commanded\u2018\u2019. I have a feeling that it's more habit than thoughtfulness.<\/p>\n\n\n\n

Sometimes it makes sense. But often it doesn't. For example, if I make a sauce and add salt, it dissolves. And it doesn't matter if it's fine, coarse, from L\u00e6s\u00f8, from the Mediterranean or similar. It's NaCl, sodium chloride, and it dissolves. If there's a little bit of minerals in it, it's hardly something that affects my health. So I'll just write \u2018salt\u2019 unless it's in a serving where you see and enjoy that it's coarse, perhaps flaky.<\/p>\n\n\n\n

And oil...<\/p>\n\n\n\n

For most cooking, I prefer a neutral-flavoured oil with good frying properties. Such as grape seed oil or rapeseed oil. They can withstand high heat and contain good fatty acids. I promise I will never fall into the trap of writing \u2018grease the mould in a good olive oil\u2019, which I have actually seen in a recipe. And if I make Gochujang<\/em><\/strong><\/a> marinade with lots of chilli paste, chilli powder, garlic and ginger, even the best olive oil would drown and be unpalatable. The same goes for my Chili con carne<\/em><\/strong><\/a>.<\/p>\n\n\n\n

I have nothing against olive oil. I like it a lot. For example in a salad, with freshly baked bread or on a pizza. And in lots of other ways.<\/p>\n\n\n\n

But I'd rather buy a better olive oil and use it less frequently - and then just use \"oil\" in the many cases where cold-pressed extra virgin olive oil is not an advantage.<\/p>\n\n\n\n

All right, that's it! Now I got it off my chest.<\/p>\n\n\n\n

But you'll see me typing freshly ground pepper over and over again. Because that's what I can taste!<\/em><\/p>\n\n\n\n