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Baking and essential oils: If I bake with essential oils that are antimicrobials, will they extend the life of my baked good?
What is the maximum amount of time and heat that an essential oil can tolerate without damaging its effectiveness?
( 2 Dec 2006)
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Hi,
Essential oils are highly concentrated and potent and so use them very sparingly while baking/ cooking as they may overpower the dish. Do not add them directly from the bottle. Put the 2 or 3 drops on to a teaspoon first so that you do not get more into your dish. Always mix the oil in the liquid ingredient of the recipe for eg, eggs, oil, water, sauce, butter, etc. Essential oils have anti microbial / preservative properties to them but we must also take into account that different micro organisms offer different resistance to an essential oil. Moreover, the amount of essential oil added to a dish is low as the flavour or taste is the most important factor in a dish.
Essential oils evaporate due to heat and hence, they should ideally be added at the end or when the food has cooled down but this is not possible when baking or while preparing certain dishes which require enough cooking time. Also certain oils like rosemary, basil, oregano, etc are strong and it is better to simmer the dish for a little while. Different essential oils evaporate at different temperatures. In case of baking, there is little that can be done as even baking is more essential here. Please use only organic, pure oils for cooking purposes.
Pleasant baking.
Sanna (Aromatherapist)
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answered by Sanna on 25 May 2007, 12:04:22
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