Bringing essential oils into the kitchen, with cooking, is a new thought, yet an intriguing one. A few weeks ago, I decided to do a Facebook event on this and I learned a lot. I am a tad lazy in the kitchen so I was intrigued to learn a few tricks to enhance the flavors of my meals. This is what we talked about.
ARE ALL ESSENTIAL OILS SAFE TO COOK WITH?
Yes! But don’t forget that essential oils are very strong and you will typically only need one to two drops. In addition, it is best not to add the oils to hot foods ( think medium heat ) so the heat does not damage or change the therapeutic benefits of the essential oils.
A few more important tips:
1. It’s best to leave the caps of essential oils as they are volatile and will evaporate.
2. Use a glass or ceramic bowl.
3. Instead of dropping directly into a bowl or pan, place the drops of essential oil on a spoon and gently mix in.
4. Less is more with essential oils so begin with one drop and then taste test.
5. With the above, keep p in mind when in the kitchen with children; their skins are sensitive so it’s best if you handle the essential oils.
MOST IMPORTANTLY, only use 100% pure essential oils labeled as safe for internal consumption. I use these oils.
BENEFITS OF USING ESSENTIAL OILS IN THE KITCHEN
Second, you only need a drop or two so it is quite economical.
Thirdly, it is convenient. I do love cooking with herbs but I do not always have them handy and I am a tad lazy with cooking – I like to make it simple and easy.
Also, some herbs are much too difficult to find. For example; Bergamot, which I admit to diffusing ALL THE TIME, but I have never used it in baking, is difficult to get fresh but lovely to add to spaces and jams.
To see the recipes, travel over here.