Cooking with argan oil?
I remember I was with a group of German tourists in our farm showing them some cosmetic argan oil products when a Moroccan woman working at our farm poured freshly squeezed argan oil in a plate and started dipping bread!
I see remember the look on the tourists’ faces!
They were surprised and a bit skeptical, apparently they thought that argan oil was only beneficial for cosmetic purposes and that it was not meant to be cooked or eaten!
I have to tell you one thing: in Morroco, before argan oil became the star of so many cosmetic shows and cosmetic products, argan oil was produced for culinary purposes!
In other words, people were cooking with argan oil daily.
However, I do not recommend that you start cooking with argan oil because you probably have a cosmetic variety which had vitamins and lots of additives added to it!
And if you cook with it, you are going to provoke diarrheas and allergies in your stomach and intestines!
If you want to cook with argan oil, you need to buy culinary a culinary variety, it’s much cheaper and highly flavorful than cosmetic argan oil because the latter is not going to undergo processing and roasting, whereas culinary argan oil will.
Raw nuts are going to get roasted a little before being pressed and the oil extracted from them.
What can you cook with argan oil?
First of all, argan oil cannot be used for frying foods, even if you have the means, as it costs a lot!
It’s because it has a nutty and bitter taste which is going to alter the taste of your food when fried, and it’s going to go rancid and bitter very quickly.
The best use of culinary argan oil is for preparing tagines and salads.
Especially when it comes to salads, argan oil can go extremely well with dark green leafy vegetables, especially spinach and bakkula, cooked mallow greens, which are a typical Moroccan salad dish.
The nutty flavor is going to add lots of aromas and will make your salads tastes amazingly yummy.
If you don't want to use too much argan oil on your salads, you can always mix it with olive oil, use a ratio of 1 to 1, four every tablespoon of argan oil, mix with it one tablespoon of olive oil, it will give you an amazing blend of flavors.
You can also cook vegetables with argan oil, like potatoes, carrots, turnips, onions and garlic, in fact one of my favorite recipes to cook almost every day is caramelized onions and garlic of course with argan oil, this will give a yummy caramelization that I can add to my tagines.
I see remember the look on the tourists’ faces!
They were surprised and a bit skeptical, apparently they thought that argan oil was only beneficial for cosmetic purposes and that it was not meant to be cooked or eaten!I have to tell you one thing: in Morroco, before argan oil became the star of so many cosmetic shows and cosmetic products, argan oil was produced for culinary purposes!
In other words, people were cooking with argan oil daily.
However, I do not recommend that you start cooking with argan oil because you probably have a cosmetic variety which had vitamins and lots of additives added to it!
And if you cook with it, you are going to provoke diarrheas and allergies in your stomach and intestines!
If you want to cook with argan oil, you need to buy culinary a culinary variety, it’s much cheaper and highly flavorful than cosmetic argan oil because the latter is not going to undergo processing and roasting, whereas culinary argan oil will.
Raw nuts are going to get roasted a little before being pressed and the oil extracted from them.
What can you cook with argan oil?
First of all, argan oil cannot be used for frying foods, even if you have the means, as it costs a lot!
It’s because it has a nutty and bitter taste which is going to alter the taste of your food when fried, and it’s going to go rancid and bitter very quickly.
The best use of culinary argan oil is for preparing tagines and salads.
Especially when it comes to salads, argan oil can go extremely well with dark green leafy vegetables, especially spinach and bakkula, cooked mallow greens, which are a typical Moroccan salad dish.
The nutty flavor is going to add lots of aromas and will make your salads tastes amazingly yummy.
If you don't want to use too much argan oil on your salads, you can always mix it with olive oil, use a ratio of 1 to 1, four every tablespoon of argan oil, mix with it one tablespoon of olive oil, it will give you an amazing blend of flavors.
You can also cook vegetables with argan oil, like potatoes, carrots, turnips, onions and garlic, in fact one of my favorite recipes to cook almost every day is caramelized onions and garlic of course with argan oil, this will give a yummy caramelization that I can add to my tagines.
Comments
Post a Comment