Infusing oils with flavor

1 info

Ingredients

Quantity Ingredient
None
Hot Method for Fresh Ingredients
Cold Method for Dry Ingredients

Directions

Fresh ingredients, such as herbs and garlic, must be heated with the oil for several minutes in order to pasteurize them, which prevents spoilage. The heat also releases the flavor of fresh ingredients into the oil.

Start by putting the flavoring and the oil in a deep, non-aluminum pot. Heat the pot over low heat and gradually bring the temperature of the mixture to 220 F, monitoring it with a thermometer. Keep the temperature between 220 F and 250 F for 20 min ÄÄ too low a temperature and you might not kill off all the bacteria; too high, and you can scorch the ingredient and ruin the taste of the oil.

Also, every time you heat an oil, you shorten its shelf life. You only want as much heat as necessary to get the flavor in and the bacteria out. During cooking, stir a few times to keep the seasoning, which probably will be sizzling a bit, from sticking to the pan.

After 20 min, take the pan from the heat and let it cool to room temperature ÄÄ don't try to pour hot oil. Line a strainer with two layers of cheesecloth and set it over a clean, dry bottle or jar.

Strain the oil into the bottle, gently pressing on the solids to get as much oil as you can with pushing the solids through. If your bottle has a very narrow neck, strain into a jar and then pour from the jar into your bottle Seal the container for storage, or use the oil right away.

Stir the spices with room-temperature oil in a clean, dry container.

Cover the container and leave it to infuse at room temperature for three days. every day you need to stir or shake the oil again so that the spices stay distributed though the oil for a fuller transfer of flavors. On the third day, taste the oil; if it seems weak, leave it for another day or two. When the flavor is to your liking, let the spices settle completely to the bottom, strain through cheesecloth, and seal as for the hot method. The oil is ready to use.

Fine Cooking

Dec 95-Jan 96

Submitted By DIANE LAZARUS On 12-20-95

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