Techniques, culinary culture, books, kitchen science and experiments in food.


Postby umami5 » Fri Feb 11, 2011 2:04 pm

Hi there,
I was wondering if anyone had any ideas on how to use bergamot in a dish or what kind of foods that it would complement? i know it is the flavouring used in earl grey tea, but i would love some ideas on how to introduce the fruit into a main dish, use the fruit? preserve? dried the skin and make powder? extract the essential oil?
all ideas welcome
Posts: 2
Joined: Fri Nov 26, 2010 1:57 pm
Location: Kilkenny Ormonde Hotel Ireland

Re: Bergamot

Postby Jonas » Mon Feb 14, 2011 11:32 am

Bergamot essential oil could be used to glaze poultry dishes.
Mix with honey and water - then use it as a baste. The result should be quite fragrant.

Careful with oils - use one drop and take it from there! (I know from experience) ;)

The dried zest powder sounds like a good idea..
Site Admin
Posts: 27
Joined: Fri Jun 05, 2009 1:36 am

Re: Bergamot

Postby madooeiei » Mon May 16, 2016 5:18 am

The dried zest powder sounds like a good idea..

Posts: 19
Joined: Wed Sep 30, 2015 5:07 am

Return to Cuuks Workshop