Hi guys,
I made a 9 liter batch of feta, which hung from the sink tap for 9 hours, then was cut into big slices and dry salted until the total time was 30 hours at room temperature. During the salting I rubbed them and turned them about 5 times in the 20 hours.
This morning I have cut them into inch cubes, and was planning to sprinkle some more salt, to take into account the new surface of the cubes. But a quick taste told me the salt level seems to be OK, so I put the cubes in a plastic container and into the fridge.
The plan is to wait for a couple of days and then cover in olive oil. EVOO. Now, comes the question: I have a jar of homemade Spanish style chorizo, preserved in EVOO. Once dried, the chorizo was very briefly fried in ultra hot EVOO for a few seconds, placed in the jar and then covered with the same oil used for the initial frying. It is delicious! The oil has, of course, taken a red colour due to the paprika and fat in the chorizo.
Can I use this oil to marinate some of my feta??? It is oil briefly used for cooking. Unless it is not indicated to use oil that has been heated, I really would like to experiment with a few cubes and see what gives.
Thanks for any input guys and a nice weekend from Hong Kong.