Infused Oils- Four Techniques For Creating

* Exported from MasterCook *

INFUSED OILS - FOUR TECHNIQUES FOR CREATING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil, Infused
Homemade

Here are some guidelines for making your own infused
oil. Always sterilize the bottles into which you will
put the oil. Wine bottles are a good choice, but you
may want to use smaller containers, such as cruets,
because the flavor of infused oil, like all oils,
deteriorates with age. Don't use more expensive
extra-virgin oil to make infused oils. Because you are
introducing flavors into the oil, you do not need or
want the often peppery or perfumey flavor that is
intrinsic in fine first pressings of olives. Don't
exclude grape seed and canola oils, especially for
flavors such as ginger, mint, and mustard.
In his book "Marinades" (Crossing Press), Jim
Tarantino says that he uses grape seed oil for
steeping fresh herbs. When he is heating the oil to
make infusions with dried chilies, mushrooms, curry,
dried lemon grass or other Asian spices, he prefers
light peanut or canola oil. Pure good-quality olive
oil is a good match for spices and herbs ~- rosemary,
oregano and the like -- with Mediterranean character.
After the flavoring ingredients are placed in the oil,
keep the bottle in a cook, dark place while it is
infusing. Crumple and bruise herbs such as basil
before adding them to the oil to help the flavor and
aroma to escape. These are four main techniques for
infusing oil: | 1. Simply clean herbs (or use
dried ones) drop them in a bottle of oil and allow to
sit in a cool dark place for at least two weeks. This
technique does not produce an oil with added color. |
2. Blanch an herb such as basil in boiling water
for a second or two, pat dry with paper towels, puree
the herb with a bit of oil and then add it to more
oil. After a few days, strain the oil. This method has
produced lightly tinted, highly flavorful but
sometimes muddy-looking oil. When omitting the
pureeing step, and simply adding the blanched herb to
the oil, the result is a highly flavored, fragrant
oil, but not one that changed color.
| 3. Warm the oil in a microwave for a few
minutes, in a saucepan over medium heat, or in a
double boiler. You can add the infusion ingredients
while warming the oil, or drop them in after the oil
is warm. This method is speedier. It produces
flavorful oil in a day or two. | 4. Make a paste.
This method comes into play when using dried spices.
As described by James Peterson in his book, "Sauces"
(Van Nostrand, Reinhold $39.95), ground spices (as
well dehydrated foods such as dried mushrooms) must be
moistened before being combined with oil. |
Then, if using ground spices, make a paste with
an equal amount of water before whisking the paste
into a quart of oil. Allow to stand for a week before
straining. The author made an interesting cardamon oil
and an orange curry oil this way.



- - - - - - - - - - - - - - - - - -