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Does anyone infuse their own oil/vinegar with flavoring? How? <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I do indeed.<br><br><br><br>
I make chile oil by putting some oil (preferably canola or other flavourless vegetable oil -- olive oil doesn't add much flavour because it's heated) and crushed dried chiles (about half the volume of chiles as of oil) in a pot then gently heating it for 1/2 hour or until the oil tastes spicy. Let it cool, then store it in a clean glass bottle. If you want it to look better (like for a gift) add some whole chiles too.<br><br><br><br>
I've also made sundried tomato-basil oil by pouring a couple of inches of olive oil out of a new bottle, then adding a bunch of dried basil and a dozen or so sundried tomatoes. It takes awhile (say a couple of months) for the oil to start tasting good, but then when the oil's gone you can eat the oily-yummy sundried tomatoes.<br><br><br><br>
If anyone has a recipe for lemon-infused oil, I'd love to have it. I was terribly extravagant and bought a bottle of it at Williams-Sonoma and I love dipping bread in it. I don't think I can justify the $16 CDN per 200 mL again, though.
 

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I did it several years ago for holiday gifts...I was pooooor, and it was easy, relatively cheap and fun.<br><br><br><br>
For the oil I shoved some garlic cloves and sprigs of herbs into my bottles, I poured over olive oil (a light one), corked the bottles, and wax sealed. I had also grown a bumper crop of chili peppers the summer before and had tons of dried chili peppers to use in the oils too. Garlic and chili...yummy.<br><br><br><br>
For the vinegar I heated the vinegar, poured it over spriggs of herbs etc. let it steep and cool, strained out the herbs, bottled, stuck in some fresh herb sprigs for decoration, corked, and wax sealed.<br><br><br><br>
Basic, yummy.
 

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I have tried some and even have a friend that makes them (and gives me some every time they come in). Honestly, I never really taste the difference (can't taste what was added). The only one I noticed any difference with was the chili one- and I only noticed the spice-<br><br><br><br>
I'll stick with regular oils- unless, of course, I get some flavored stuff for free.
 

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I've always wondered how this is done.... That's it--I'm trying it! The farmer's market in my town has a fantastic variety of peppers (though, I don't think they're out yet) and I've always wanted a reason to buy a bunch! Hopefully, none of you are my friends or relatives, or you'll know what you're going to get for presents this Chanukah/Christmas (and, yes, I plan to make some for myself, too). <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

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If you don't want it to go rancid, make only as much as you'll use in a few weeks and/or keep it refrigerated.<br><br><br><br>
When I made garlic oil, I used dried garlic which I think is less likely to spoil than fresh because fresh has moisture.
 

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Be very carefull with this!<br><br>
You can add anything to vinegar and it won't go bad but beware when making flavored oils. If you use dried herbs or spices in oil it is safe. If using anything with moisture i.e. garlic, fresh herbs etc. you could be introducing dangerous bacteria into the oil and you could get botulism!!! These anaerobic bacteria thrive in an anerobic environment (no air) like in oil. There is a way to make oil infused with fresh herbs or garlic but it requires heating it (to a certain temp. and length of time) then filtering any solid particles out with a cheese cloth. Seems like a lot of trouble but botulism is nasty!!<br><br>
I have a the exact procedure for this somewhere...I'll try to find it so I can post it.<br><br>
Remember it is safe to add dried herbs to oil (and much easier since you don't have to heat or filter it)!<br><br><br><br>
Melina
 
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