AROMATHERAPY - Chapter XI by Deborah Dolen
Cooking with Essential Oils
Excerpt How to Make Perfume and Aromatherapy Basics Copyright © Deborah Dolen 2011 This e-book is available in full version on Amazon Kindle and Barnes and Noble Nook. By Deborah Dolen Mabel White
Essentials in the Kitchen - Cooking with Essential Oils Most of our use in cooking with essential oils, such as Rose and/or Lavender Jelly, will simply be stirring them into salts, sugar, fats (such as butter, ice cream) and jellies. I feel this is the prudent way to become familiar with the use of essential oils in the kitchen as well as the most delicate approach to enjoying them. Keep in mind you will be using the amount on the end of a tooth pick for most.
*The recipes are in the book. They will not line up properly here anyway.
SOURCES
http://www.amazon.com/Deborah-Dolen/e/B00457BI2S
http://deborahdolen.blogspot.com/2011/07/aromatherapy-chapter-xii-by-deborah.html
http://deborahdolen.blogspot.com/2011/07/aromatherapy-xiii-by-deborah-dolen.html
http://open.salon.com/blog/deborah_dolen_1/2011/07/11/aromatherapy_-_chapter_i_-_by_deborah_dolen
Hi Deborah,
ReplyDeleteI've just discovered your blog and am enjoying it very much! Above you talk about ensuring that essential oils used in cooking are of the highest quality, and recommend asking suppliers if oils C02 extracted or solvent extracted. I understand why oils taken internally should not be solvent extracted, but I always thought C02 was safe -- in fact many C02 extracted oils are being sold specifically for use in food (I have a few). Can you please clarify or explain further? I wouldn't want to use something that is unsafe... Many thanks!