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Parmesan Garlic Oil Dipping Seasoning

kcjodih

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Feb 20, 2005
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How much do you use of this when making it for a show as an extra dish? It says 2 tbsp oil, 1/2 tsp water and 2 tsp seasoning. Do I need to double this? Will it fit in the small bamboo dip bowls if I double it?
 

KristinS

Member
Sep 4, 2008
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0
I've made this probably for my last 5 shows. You really don't need that much dipping seasoning. It's strong stuff. It'll fill about half of one of the dipping bowls if you make it as directed. I'd suggest using less seasoning and more oil/water.
 

ChefBeckyD

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Sep 20, 2005
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I usually add twice the oil that it calls for. If you stir it, and then let it sit for 10-15 minutes, the flavor permeates the oil really well.
 

kcjodih

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Feb 20, 2005
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Thanks Kristin. Did you keep the measurements the same as on the jar?

Becky, you mention you add twice the oil (phew, glad I asked!). Do you double the water as well?
 
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kcjodih

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Feb 20, 2005
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Steph, Becky and a few others mentioned in another thread today that they use french, italian, ciabatta, or even Pilsbury frozen french loaf and make when they get there. I just told the host to 'grab some bread' :D
 

ChefBeckyD

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Sep 20, 2005
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Okay Jodi, I'm going to assume you mean do I double the water as well too.:D

Actually, no I don't - in fact, I almost always forget to add the water!
 
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kcjodih

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Feb 20, 2005
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Sure you had to go and quote me. Now it'll be there forever.. :( :)

Thanks, that IS what I meant and I've changed it. :D

I think I'll forget the water as well.
 

kcjodih

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Feb 20, 2005
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oohhhh! I just looked and I'm sooooo close to a NEW purty star!! Woohoo! I wonder what my post will be for that 'special moment'......

:D
 

chefann

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Nov 4, 2005
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When I took this to a meeting, I made it as directed, and we had seasoning left in the bottom of the bowl, so we added more oil. Both ways were good. It also allowed us to try it with 2 different oils. I made it with regular olive oil; at the meeting we topped it off with extra virgin olive oil. Both were good. The fruitiness of the extra virgin oil was lost in the seasoning, although still a little detectable. For the price, I'd save the extra virgin oil for a time when it can shine and use the less expensive oil for this.
 

flemings99

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Jun 27, 2007
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My favorite is to use the refrig. pizza crust, brush with 2 tbs butter, sprinkle with seasoning, add whatever shredded cheese you have on hand and bake till brown. Taste just like bread sticks from the pizza shop. YUMMY!
 

kcjodih

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Feb 20, 2005
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Well I made it tonight Becky's way with double oil, no water. They said ewww, way too oily. So I made another batch according to the bottle and they still didn't like it and some commented that it was still too oily. ???? I thought it was fine, not too oily but I wasn't overly impressed either.

Besides for bread dipping what else could this and/or the sundried tomato seasoning be used for?
 

pampchefsarah

Senior Member
Gold Member
Mar 24, 2008
2,203
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You guys are funny... People who read this post after the fixes are going to be lost!

Not lost exactly, just disappointed I got here too late to see why it was so funny.:p

I made both dipping seasonings for a fair on Saturday, exactly as directed, but they didn't go over very well. I didn't ask for reviews, though, so I don't know why this was. Which reminds me of a thread I was going to start . . .
 

ChefBeckyD

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Sep 20, 2005
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Well I made it tonight Becky's way with double oil, no water. They said ewww, way too oily. So I made another batch according to the bottle and they still didn't like it and some commented that it was still too oily. ???? I thought it was fine, not too oily but I wasn't overly impressed either.

Besides for bread dipping what else could this and/or the sundried tomato seasoning be used for?

Have these people never been to an Italian restaurant?:confused:



I've been using the seasonings on just about everything! Both are really good on roasted veggies. I did Roasted Zucchini, Red Pepper, and Onion the other day, and tossed them with a bit of olive oil, and then sprinkled with the Sundried tomato seasoning. Tastebud Heaven!
 

pjpamchef

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Silver Member
Oct 28, 2005
449
1
I have been making the beer bread in the mini loaf pan and just taking 1 to a show. The first time I used the bamboo bowls and made the dips according to the label. Plus I put the sauces in the other two bowls. I've had great response!! I might add I've been using SF Ginger Ale for the bread.
 

chefann

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Nov 4, 2005
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I could see that people who have not been exposed to dipping oils would think that it was oily. If one is accustomed to butter or spread, then the oil seems too wet. I think, for those people, the seasonings would be great for making compound butter. Use the same proportions, only use softened butter instead of oil and skip the water.
 

babywings76

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Jun 19, 2008
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I remember the first time I went to Macaroni grill I didn't like the oil dippings. I was disappointed there wasn't any butter. But now, I LOVE the stuff! Through trying it there again and at other restaurants I realized that it is good. So others may be like I was and new to the concept.

We had this at our cluster meeting and we all just couldn't get enough of the stuff. And I was surprised that I LOVED the tomato one the best!
 

stefani2

Veteran Member
Feb 18, 2007
1,687
1
Well I made it tonight Becky's way with double oil, no water. They said ewww, way too oily. So I made another batch according to the bottle and they still didn't like it and some commented that it was still too oily. ???? I thought it was fine, not too oily but I wasn't overly impressed either.

Besides for bread dipping what else could this and/or the sundried tomato seasoning be used for?[/QUOTE]

couldn't you use it on pasta, chicken or veggies?
 

stefani2

Veteran Member
Feb 18, 2007
1,687
1
Well I made it tonight Becky's way with double oil, no water. They said ewww, way too oily. So I made another batch according to the bottle and they still didn't like it and some commented that it was still too oily. ???? I thought it was fine, not too oily but I wasn't overly impressed either.

Besides for bread dipping what else could this and/or the sundried tomato seasoning be used for?

maybe it just isn't their thing? It is called a DIPPING OIL for bread - it is supposed to be a bit oily - lol. Just tells them that it gives them the idea of what it tastes like.
 

lmradlein

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Jul 21, 2008
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I usually add twice the oil that it calls for. If you stir it, and then let it sit for 10-15 minutes, the flavor permeates the oil really well.

This is what I'm doing as well. Plus, your seasoning will last longer. I show this to my guest as well...it shows that it is a good seasoning and not something you must use a TON of to get a little tast.
 

babywings76

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Jun 19, 2008
7,289
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I tried using the parmesan garlic one on potatoes a couple weeks ago. The flavor seemed too mild. I only sprinkled it on and tossed them with olive oil, but had to add more seasoning. It still wasn't as flavorful as I would've liked. I also had to salt them and that helped. (I have a great homemade recipe for doing parmesan/herb potatoes that I love, so maybe I was anticipating something close to that and that's why I was disappointed.)

I plan to try it on chicken breasts next week. Anyone else try it on chicken yet?
 

pcjenr

Novice Member
Mar 25, 2009
31
0
I don't even LIKE oils (like at italian restaurants - just give me butter) and I made both a few weekends ago at a show and got GREAT reviews and I liked it as well. I did let it sit, perhaps this is the thing making a difference?! I let it sit for 10 or 15 minutes.
 

raebates

Legend Member
Staff member
Dec 6, 2005
18,356
436
Another idea you might try is putting the dipping oil in a dish instead of a bowl. In a dish the oil and seasonings don't separate quite as much. People don't have to dip their bread deep into oil to pick up the seasonings. I know the seasonings have already seasoned the oil, but people who aren't used to dipping oils don't necessarily know that.
 
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