article What started as a hobby of sorts turned into a full-time business last year and now it’s making it’s way into your kitchen.
Edible Oil Processing (EOIP) is the brainchild of a couple in their mid-30s who want to create something that’s just like what they’re used to, but with a much higher quality.
“I’ve always been into the art of making food, so I always thought of edible oil as the ultimate food,” said Kyle Smith, who was originally from Ohio.
“But I had never made a meal out of edible oils before.
So it was kind of like, what can I do to make a good meal?”
Smith started by making an oil using a vegetable oil he picked up from Trader Joe’s.
The product is a clear, creamy, and thick oil that comes in two different varieties, a gel and a liquid.
In the liquid version, the oil is used to flavor a recipe or serve in baked goods.
In a gel version, you can use the oil as a base for a sauce, salad dressing, or even as a garnish on baked goods and desserts.
Eating out a meal made with a gel oil can be quite satisfying, but it’s also a lot of work.
You need to get the oil out of the can and into a container that is easily cleaned and sanitized.
Smith says the best way to prepare the oil and make it into a dish is to first soak the can in cold water for five minutes, then rinse the can thoroughly with water.
After that, wash the can again with hot water and drain it.
Then, pour the can into a baking dish.
Once the can is ready, place it in a container with at least one inch of water and let it sit overnight.
You can also place the can directly into the freezer to keep the water warm for up to six weeks.
While you wait for the oil to freeze, you’ll need to do some work to make the product.
First, you need to soak the oil in a pot of water for about five minutes.
Then you need the oil placed in a bowl of water with enough room to fill the can, but not too much so that it doesn’t overflow.
After you have all of the ingredients ready, pour in enough water to cover the can.
Cook for about a minute or so, and when it’s ready, the can will be firm but not mushy.
Next, you will want to add the oil into a large saucepan over medium-high heat.
Cook the mixture for about four minutes, stirring occasionally to help the mixture dissolve into the pan.
After the oil has absorbed all of its liquid and is heated, you want to remove the pan from the heat and let the mixture sit for a few minutes to let the oil solidify.
When it’s done, add the mixture to the can with the lid off, and pour it into the saucepan.
Cook until the oil reaches a temperature of around 160 degrees Fahrenheit.
Next up, you are going to add some edible ingredients.
The first ingredient is the dried fruit.
Once you have the ingredients mixed together, you’re ready to add it to the oil.
When the oil starts to boil, add in the dried fruits.
While the oil cooks, add one tablespoon of the vinegar to the bowl of the pan and whisk until it becomes smooth.
Once it has cooled to room temperature, add another tablespoon of vinegar to get it thick enough to coat your fork.
Once that’s mixed in, add a bit of the remaining vinegar to your whisk and add it as well.
Finally, you add the butter.
Cook it for about one minute, stirring regularly to make sure the butter is completely melted.
After the oil gets thick enough, you should add the dried herbs.
When you add it, you may need to stir it in until it starts to bubble and pop.
Once your butter has melted, add it in.
Cook about one more minute to get all of your herbs and dried fruit into the oil with minimal stirring.
Add in the flour, a pinch of salt, and a tablespoon of honey to your flour mixture and whisk.
Once everything is combined, add your butter and cook for another five minutes to give the oil a bit more time to melt.
Once the oil finishes melting, add some salt to taste and place it back in the oven to finish cooking.
Once finished, your finished meal will be ready to serve.EIP is a simple and easy recipe that you can make at home.
You’ll need about five ingredients and can make a batch for up from three to six servings.
Smith recommends starting with about three servings for a basic recipe, then making two servings to go along with a dessert.
“We started off making a couple of batches of one batch of the gel oil, and then when we started making two batches, we realized we could make one batch that’s like a full meal,”