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Old 09-15-2008, 02:59 PM   #1
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Balsamic flavored olive oil

I have a recipe that calls for 2 Tbl spoons of Balsamic flavored olive oil. (to brush on pork chops before grilling) Can I just use olive oil and balsamic vinegar? If so about how much?
Thanks.

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Old 09-15-2008, 03:19 PM   #2
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I would use 1 T balsamic and 1T olive oil.

If you are going to grill them I would probably use a little extra oil.
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Old 09-15-2008, 05:54 PM   #3
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Still use your 2 TBS of oil and then maybe a TBS or so of balsamic - it really doesn't matter in the big picture - you are just sauteeing in it. However much you would normally use to saute in will be fine.
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Old 09-16-2008, 10:55 PM   #4
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First I want to thank "Lizannd" How ever I needed a little more info. but thank you.

Second how do you quote more than one person at a time?


Quote:
Originally Posted by kitchenelf View Post
Still use your 2 TBS of oil and then maybe a TBS or so of balsamic - it really doesn't matter in the big picture - you are just sauteeing in it. However much you would normally use to saute in will be fine.
Thank you. That helps.
You did say normally though and I dont have a normally yet. I'm still learning, and I "normally' do what the recipe says. I am trying though.
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Old 09-16-2008, 11:43 PM   #5
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No problem - I understand!!!!

First, let me say that I have an olive oil bottle with a pourer on it. With that in mind this is what I do: To saute how many ever chicken breasts I would "normally" run the olive oil bottle around the pan a couple times and then tilt and swirl the olive oil to coat well. A "run" around a small pan will just use less olive oil. You'll get the hang of how much to use. You don't want the chicken swimming in the olive oil but you want enough so the chicken doesn't stick, either.

If you really need amounts I'd say for a small skillet a TBS should do the trick - for a larger pan, sauteing maybe 4 chicken breasts, you might be looking at 3 TBS or even 4 TBS (which is 1/4 cup) - just depending on the size of your skillet. You want to coat with olive oil, not create depth. I hope that explanation helps.
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Old 09-17-2008, 10:30 AM   #6
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How can there be such a thing as "balsamic-flavored olive oil?"
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Old 09-17-2008, 12:24 PM   #7
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Quote:
Originally Posted by jennyema View Post
How can there be such a thing as "balsamic-flavored olive oil?"
That has been in the back of my mind the whole time - I just never voiced it.
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Old 09-17-2008, 02:35 PM   #8
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No idea how they make it, but according to this page, it was introduced in the U.S. in 2004: Market Trends: The U.S. Olive Oil Market : Market Report
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Old 09-17-2008, 04:17 PM   #9
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Quote:
Originally Posted by kitchenelf View Post
No problem - I understand!!!!

First, let me say that I have an olive oil bottle with a pourer on it. With that in mind this is what I do: To saute how many ever chicken breasts I would "normally" run the olive oil bottle around the pan a couple times and then tilt and swirl the olive oil to coat well. A "run" around a small pan will just use less olive oil. You'll get the hang of how much to use. You don't want the chicken swimming in the olive oil but you want enough so the chicken doesn't stick, either.

If you really need amounts I'd say for a small skillet a TBS should do the trick - for a larger pan, sauteing maybe 4 chicken breasts, you might be looking at 3 TBS or even 4 TBS (which is 1/4 cup) - just depending on the size of your skillet. You want to coat with olive oil, not create depth. I hope that explanation helps.

Ok thanks. That helps alot.
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Old 09-17-2008, 04:21 PM   #10
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Quote:
Originally Posted by jennyema View Post
How can there be such a thing as "balsamic-flavored olive oil?"
I have no idea but that is what the recipe calls for.
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