There is a lot of confusion about the differences between compotes,
jams, jellies, marmalades, spreads, etc., all sweet things cooked for
our pleasure.
To get off on the right foot, this guide is first of all a lexicon of names for the various sorts of jams.
More analysis of particular jams will be added gradually, as we discover more about the very best jams and jellies in the world.
To learn more about these sweet things, follow the guide!
Of the ten oils evaluated by the sensory analysis panel, three are clearly outstanding. The winning oils are:
Marqués de Valdueza (Canaleja S.A., Spain) with a score of 4.8 out of 5. This is an intense, aromatic oil with fruity flavours of apple, fresh herbs and almonds and notes of dried fruit. Soft, slightly bitter and pungent.
Andy: very light, beautiful balance.
Guillaume: scents of basil and greens; smooth silky texture; a favourite.
Olivier: nice in nose, pleasantly light, persistently bitter but not aggressive.
The panel conclusions correspond well to the sensory evaluation made by an independent laboratory, and are also consistent with the many awards that this exceptional oil has earned. Congratulations to the Álvarez family from Toledo who created this outstanding oil!
Desert Miracle (Agro Health SARL, Morocco) with a note of 4.3 out of 5. Produced in an oasis in the desert, this oil stands out from the get-go. Andy: fruity, herbaceous and notes of black olive in the mouth; aroma of toasted almonds.
Ari: powerful flavours and strong overall intensity. Bitter at final.
Guillaume: well-balanced fruitiness and bitterness; a favourite.
Olivier: enjoyable fruitiness in nose; bitter in mouth at final.
This oil has been chosen by many critics around the world, including La Presse food critic Marie-Claude Lortie.
DOP Kolymvari Single Estate (Terra Creta, Greece) with a note of 4.0 out of 5.
This result comes as no surprise. This oil has a coveted Guarantee of Origin label and is recognized as one of the best olive oils in the world in its category.
The big surprise is its price. It has one of the best quality-price ratios of all olive oils tested. A true bargain!
Guillaume: well balanced, pleasant oil.
Olivier: overall aromatic intensity; bitter and persistent flavours in the mouth.
A panel of four experts conducted a sensory analysis of extra virgin olive oils on August 26.
The experts used criteria based on the International Olive Oil Council standards to conduct blind tests on 10 olive oils. It is important to keep in mind that fruitiness, bitterness and pungency are three positive attributes for olive oils.
Ariadne Beristáin Gil. With a university degree in food chemistry, Ari is a specialist in sensory analysis with more than eight years of experience in this field. She is now in charge of the organoleptic evaluation of all food products offered by OGourmet.
Andy Brasseur is a specialist in sensory analysis accredited in the Jacques Puisais method (France). She is president of the Quebec Tasting Institute, a speaker and a sensory awakening trainer. Andy is one of the few experts in this field in Canada.
Olivier de Maisonneuve received the title of Sommelier-Adviser from the University of Wine in Suze-la-Rousse (France) in 2006. Since then he has worked as a consultant for the Quebec Liquor Board, both for selecting new products and evaluating products in wine competitions. He is also a sought-after speaker.
Chef Guillaume Goulet earned his cooking stripes at Relais Gourmand (L’Eau à la Bouche hotel) in Quebec, and then in France where he worked in several renowned restaurants. Upon his return he was a chef at Toqué!, one of the best restaurants in Canada. He now provides private catering under the Chef Privé banner.
Three oils were clearly identified as outstanding and are described separately in another article. The overall results will be published soon in an olive oil guide.
Except for wine and certain specialty products, the publication of the results of sensory evaluation tests of gourmet products is uncommon in North America. OGourmet has decided to help fill that gap by launching its own panels of sensory analysis of fine products.
These panels have two major goals:
Each panel will also pursue specific objectives:
All OGourmet sensory analysis panels carry out blind tests. Panel members do not know the product or producer names before testing.
The first OGourmet sensory analysis panel was conducted August 26 on extra virgin olive oils (EVOO).
Vanilla is the second most expensive spice in the world, next to saffron. Why? Because extensive labour is required to grow and cure the vanilla seed pods.
Besides vanillin (now produced by chemical synthesis), more than 150 other compounds have been identified that contribute to vanilla aroma. Even trace components significantly modify the whole aroma-flavour of natural vanilla.
Vanilla flavours may vary significantly depending on their origin. And these aromas are only available from the vanilla pods or extracts from these pods.
To learn more about this extraordinary fruit from the only orchid that bears fruit, follow the guide!
As a snack, sandwich spread, entrée, accompaniment or main course, confits, pâtés and foie gras are much appreciated by gourmet food lovers.
Although ingredients may often be the same, the presentation and flavours of these products may differ considerably.
To learn more about these fine foods, OGourmet has launched a new guide on confits, pâtés and foie gras to help consumers make informed choices.
Food-Info.net is a project initiated and run by an independent Dutch group, Food-Info Foundation. The site is non-commercial, and all content and lay-out are provided by member universities.
It is an exceptional and reliable source of information on food –composition, allergies and intolerances, additives, etc. The site is written in English, but the content has been translated into more than 20 languages.
Here are examples of FAQs on coffee:
What is the most expensive coffee?
What is washed or wet-processed coffee?
Can coffee help increase alertness and attentiveness and increase sleepiness?
The Food-links to Canadian sources may be very useful!
Dried wild mushrooms should receive more attention.
First, because they taste good. In fact, some of them are quite simply sublime!
Secondly, because these wild products are easy to preserve, they are all offered in dried form. Place them for a few minutes in water, and they recover their size and taste.
Not only that, but they are easy to use. Ordinary mushrooms can almost always be replaced with wild mushrooms to obtain exciting new flavours.
To learn more about wild mushrooms, consult the guide.
Eat Salmon. It's full of good omega-3 fats. Don't eat salmon. It's full of PCBs and mercury. Eat more veggies. They're full of good antioxidants. Don't eat more veggies…
It seems you have to be a nutritional scientist these days before you sit down to eat - which is why we need Dr. Joe Schwarcz.
Joe Schwarcz (PhD McGill 1973) is Director of McGill University’s Office for Science and Society which is dedicated to demystifying science for the public, the media and students.
An apple a Day is a must-read book for anyone who hungers for the truth about what we eat.
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice or nearly any other liquid containing alcohol that yields its key ingredient, which is acetic acid.
Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. In fast production processes, vinegar may be produced in less than a day.
There are various methods of slow fermentation. See the Guide to Vinegars to learn more about methods used to produce better quality vinegars. And what about balsamic vinegars? Well, they are not really vinegars…
