INFUSED OILS FOR COOKING RECIPES
INFUSED OILS RECIPE - FOOD.COM
From Recipegoldmine,Don't use infused oils for frying. If heated, the flavor compounds can break down and become bitter. Add them at the end of cooking or in cold dishes. * Savor them at their simplest as a dip for French bread. * Drizzle any herb-infused oil over tomatoes. * Toss cooked pasta or rice with any infused oil. * Brush fish or chicken with infused oil before grilling. * Drizzle over popcorn for a distinctive snack.
Total Time 336 hours 20 minutes
Prep Time 336 hours
Cook Time 20 minutes
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Place herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing).
- Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.
- Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks.
- Basil Oil: Use 1 cup chopped fresh basil.
- Mint Oil: Use 1 cup chopped fresh mint.
- Dill Oil: Use 1 cup chopped fresh dill.
- Oregano Oil: Use 1 cup chopped fresh oregano.
- Thyme Oil: Use 1 cup chopped fresh thyme leaves.
- Chive Oil: Use 1 cup chopped fresh chives; reduce oil to 3/4 cup.
- Sage Oil: Use 1/2 cup chopped fresh sage.
- Rosemary Oil: Use 1/2 cup chopped fresh rosemary.
- Black Pepper Oil: Use 1/2 cup coarsely ground black pepper.
- Ginger Oil: Place 1/3 cup chopped fresh ginger in a heat-proof container. Heat oil, and pour over ginger.
- Chile Pepper Oil: Crumble 2 dried red chile peppers, and place in a heatproof container.Heat oil, and pour over chiles.
Nutrition Facts : Calories 1927.1, FatContent 218, SaturatedFatContent 15.5, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
FLAVORFULLY INFUSED OILS RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 20 minutes
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
- Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.
Nutrition Facts : @context http//schema.org, Calories 249, UnsaturatedFatContent 23 grams, CarbohydrateContent 2 grams, FatContent 27 grams, FiberContent 1 gram, ProteinContent 0 grams, SaturatedFatContent 4 grams, SodiumContent 39 milligrams, SugarContent 0 grams
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Total Time 15 minutes
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Total Time 15 minutes
Calories 207.7 per serving
- Keep refrigerated and use within one week.
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