Make your own flavored cooking oils

Discussion in 'Food & Wine' started by shintao, Jul 21, 2011.

  1. shintao
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    First, you are going to need some medium sized bottles with corks. I found mine in an import shop. You can use the wine pourers with them, but they don't hold up against oil very well.

    Flavored oils are great on all kinds of cooking where oil is used. I like to cook Obrien potatoes in a chillie oil, dip breads in garlic & herb oil. Always use 1st pressed "Virgin Olive Oil," not steamed process or diluted olive/veggie oils. OK, here are some recipes I use occassionally. I store mine in a cool cabinet and they will do fine. Just don't contaminate them with water from any source.

    WARNING!! It is unsafe to put anything in the oil that contains water. That would include garlic, lemon peel, fresh peppers, fresh herbs and spices. The oil will not support bacterial growth but the water containing herbs will. Botulism bacteria can grow in this type of environment. I use the fresh garlic in mine and take my chances. Make sure your bottles do not have moisture in them. You can also saute your garlic in a pan with the olive oil to blend the flavors and then strain off the garlic or herbs. The idea is not to let the olive oil reach a smoke stage.

    GARLIC-ROSEMARY OIL

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 lg Plump garlic cloves
    1/2 c Extra-virgin olive oil
    1 4" sprig fresh rosemary
    -OR
    1 t Dried rosemary
    1/2 ts Salt, or to taste

    To make the garlic-rosemary oil, peel and cut the
    garlic into very thin slices. Pour the oil into a
    small heavy skillet or saucepan, add the sliced garlic
    and the rosemary, crushing the herb between your
    fingers as you add it, and warm over low heat. When
    the aroma rises and the garlic just starts to take on
    color (it should not brown), about 5-7 minutes, remove
    from the heat. Add the salt to taste and strain the
    oil into a small pitcher.

    NOTE: The oil can be made up to 2 weeks ahead, cooled
    to room temperature, and stored in the refrigerator in
    a tightly sealed container. To enjoy the full flavor
    and fragrance of the oil, make sure to bring it to
    room temperature before using.


    HERBED OIL

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Olive oil
    8 Bay leaves
    4 Rosemary sprigs or
    4 ts Chopped dried leaves
    2 tb Dried red chiles
    1 Mashed garlic cloves

    Combine all and let stand covered at room temperature
    12 to 24 hr. Decant oil and store in cool dark place.
    CHINESE HOT OIL

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Vegetable oil
    1 c Dried hot chiles (red)
    1-2 mashed garlic cloves opt
    1-2 slices ginger root opt

    Heat oil to 350 degrees. Remove from heat and add all
    other ingredients. Let cool. Remove garlic and ginger
    if used. Let peppers steep for 24 hours in the oil.
    Decant oil and use to flavor cooked foods or to add to
    regular oil.
    PIZZA OIL

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Good olive oil
    1 tb Black peppercorns
    3 Fresh bay leaves
    3 Dry chiles (i.e. japones),
    -including seeds
    3 Branches fresh thyme

    Bottles of olive oil containing red chiles, black
    pepper- corns and the wild herbs of the region sit on
    the table of every pizzeria in Provence. When the thin
    crusted pizzas come hot to the table, the first thing
    to do is sprinkle the hot pepper oil on them.

    Pour the olive oil into a clean, dry wine bottle, then
    add remaining ingredients. Cut 1/4-inch deep, V-shaped
    channel the length of a wine cork and use it to cork
    the bottle.

    Let stand in a cool, dark place for 2 to 3 weeks to
    let the oil become infused with the flavors. Stored in
    a cool, dark place the oil will keep several months.

    Uses: This is wonderful sprinkled on almost any pizza,
    from traditional ones such as quatre fromage or
    nouveau types such as goat cheese with scallops. Also
    try sprinkling hot pepper flake or grated Parmesan.
     
  2. editec
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    editec Mr. Forgot-it-All

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    Be very VERY careful making garlic oil if you're planning on storing it.

    Botulism is an anorobic organism that can grow in OIL because OIL seals off OXYGEN.

    And Garlic, being something that comes out of the earth, can have botulism spores on it.

    Seriously, make your oil and USE it immediately.

    If you make a lot and store it, you are risking death by botulism poisoning.
     
  3. shintao
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    I usually cook my stuff in the oil, which helps infuse it and prevent any living organism from surviving. You just don't want to get so hot you smoke the oil. Making sure you have no water in the bottle is what is important here, where the organism could live. I have been doing this for years, so I must be doing it right. :)
     

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