"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Reply
 
Thread Tools Display Modes
 
Old 05-08-2006, 07:52 PM   #1
Senior Cook
 
Join Date: Apr 2006
Location: Vancouver, BC, Canada
Posts: 285
Infusing Olive Oil with other flavours?

Sorry, wasn't sure which forum to post this one in, so I guessed

I recently purchased some "Garlic infused" EVOO - was very good. Figured I could do it myself. Saw Michael Smith do it with some other spice on the Food Network but have no recollection of how he did it.


If anyone could help me with this, I'd love it!

Thanks!

__________________

__________________
Silver is offline   Reply With Quote
Old 05-08-2006, 08:09 PM   #2
Senior Cook
 
Join Date: Apr 2006
Location: Union City Michigan next to a Nudist Resort
Posts: 104
The way I did it was to put the equivelent of a bulb of crushed garlic cloves into a bottle of olive oil and set for about a week.
__________________

__________________

Diane
Diane1415 is offline   Reply With Quote
Old 05-08-2006, 08:12 PM   #3
Head Chef
 
Toots's Avatar
 
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
I put a spring of rosemary in olive oil and let it sit for a day or two. I serve it with a roasted head of garlic and bread - yum.
__________________
Toots is offline   Reply With Quote
Old 05-08-2006, 09:23 PM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
If you really want to infuse oils with other flavors, then use something like grapeseed, sunflower, or canola oil. These oils are very neutral in flavor and color, so you can really impart the flavor of whatever you are trying to infuse with the oil. If it's just garlic, olive oil is okay to infuse with. Use this method for garlic oil:

Combine 1 cup of oil along with 8-10 bruised garlic cloves. Bring the oil up to just below poaching temperature (165-170 degrees), and let the garlic and the oil infuse together for about 20-30 minutes. Cool and store in the fridge, bring to room temp before using. Use within 1-2 weeks.

For herb oils: In a food processor or blender, combine 1 c. loosely packed fresh herbs along with 1/2 c. of grapeseed, sunflower, or canola oil, and 1/2 tsp. each of salt and white sugar. Blend, then transfer to a non-reactive container and store overnight in the fridge. Strain, and use within 3-4 days. Bring to room temp before using.

For spice oils: Heat 1 c. of oil to just below poaching temp. In a saute pan, lightly toast 1/2 c. of spice (curry, paprika, chipotle powder, etc.). Combine to oil, remove from heat, and the spice steep for about 20-30 minutes. Strain well and store in the fridge for up to 2 weeks. Bring to room temp before serving.

Keep in mind that there are other methods of doing these, but I think that these give you the most flavor in the oils.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-08-2006, 09:25 PM   #5
Assistant Cook
 
Talyn's Avatar
 
Join Date: May 2005
Posts: 11
I just crush a clove and stick it in the bottle. >.> seems to be garlic infused in about 5 minutes. ^_^;;
__________________

Talyn is offline   Reply With Quote
Old 05-08-2006, 10:19 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Don't overlook ironchef's admonition to use it within 1 or 2 weeks. Home infused oils are an ideal environment for growing things like botulism bacteria.

Make your oils in small batches and refrigerate. Toss them after 7-10 days and make some more if you want.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-08-2006, 10:27 PM   #7
Senior Cook
 
Join Date: Apr 2006
Location: Vancouver, BC, Canada
Posts: 285
Quote:
Originally Posted by Andy M.
Don't overlook ironchef's admonition to use it within 1 or 2 weeks. Home infused oils are an ideal environment for growing things like botulism bacteria.

Make your oils in small batches and refrigerate. Toss them after 7-10 days and make some more if you want.
Very good to know, thanks Andy!

IC and everyone else, thank you very much. I think I'm going to run down to the store and pick up a couple of small oil containers right now, specifically for this purpose.

I'm not cooking with a lot of oil these days for health reasons, but when I do, I like variety. I appreciate the info!
__________________
Silver is offline   Reply With Quote
Old 05-08-2006, 10:39 PM   #8
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Quote:
Originally Posted by Andy M.
Don't overlook ironchef's admonition to use it within 1 or 2 weeks. Home infused oils are an ideal environment for growing things like botulism bacteria.

Make your oils in small batches and refrigerate. Toss them after 7-10 days and make some more if you want.

Oh no, that has me scared.

I roast my garlic for 2 hrs while immersed in EVOO...then I let it cool, pour the oil off and put it in a little container to use again...seems like just a waste to toss it.

I've reused the oil quite a few times. I leave it in a little covered container on the COUNTER for weeks at a time.

I just did this tonight. I guess I should toss it AND the garlic I roasted??????
__________________
Angie is offline   Reply With Quote
Old 05-08-2006, 10:43 PM   #9
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Silver
Very good to know, thanks Andy!

IC and everyone else, thank you very much. I think I'm going to run down to the store and pick up a couple of small oil containers right now, specifically for this purpose.

I'm not cooking with a lot of oil these days for health reasons, but when I do, I like variety. I appreciate the info!
Silver, remember though that in order to get the best possible flavor from most any infused oil, do not cook with it. They should be added near the end of the cooking process (off the heat) or drizzled directly over the food before serving.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-08-2006, 10:45 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
I'd say you've been lucky. I'd be more cautious in the future. Roasting garlic in oil is fine. You get both roasted oil and flavored garlic. However, I'd keep both in the fridge and keep them no longer than the 7-10 days.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.