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Flavored Oils Pt 1/2

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CATEGORY CUISINE TAG YIELD
Fruits, Grains 1 Servings

INGREDIENTS

4 Red bell peppers (up to 5)
Extra-virgin olive oil
1 lg Bunch cilantro
Extra-virgin olive oil
2 c Fresh pink-grapefruit juice, strained
1/4 c Canola oil
2 tb Ground spice (you can make this infused oil with any spice you like – try chile or curry powder)
1 c Canola oil
1 qt Extra-virgin olive oil
4 Branches of fresh basil, preferably with blossoms
1 tb Black peppercorns
1 ts Sea salt
1/2 Medium-sized red pepper, seeded and slivered.

INSTRUCTIONS

BELL PEPPER OIL
CILANTRO OIL
PINK GRAPEFRUIT OIL
SPICE OIL
BASIL OIL
Flavored Oils --- Safety Factor
Garlic- and herb-infused oils and spreads taste great but, if left
unrefrigerated, they may be unsafe.
According to FDA, mixtures such as garlic or herbs packed in salad oil can
foster life-threatening bacteria when left unrefrigerated. These bacteria
(Clostridium botulinum) live on produce, including garlic, and are harmless
in oxygen or air. However ----- without air, the bacteria can produce
toxins that cause botulism, a potentially fatal form of food poisoning.
Refrigeration is necessary because all other conditions that favor growth
of Clostridium botulinum are met: pH higher than 4.6, anaerobic conditions
(soil), food and moisture source (garlic), not boiled before eating.
When making a flavored oil mixture, be sure to use a recipe from a reliable
source. Among the above, oil products containing limited amounts of dried
herbs are safest from botulism poisoning. That is because the dried herbs
do not produce enough moisture to support the growth of Clostridium
botulinum. Oil products made with whole chilies, garlic and other fruits or
vegetables are the most risky and dried tomatoes in oil are somewhere in
between. For all -- the bottom line -- refrigerated storage!! This provides
a sure-fire safety factor against the growth of C. botulium.
Bob Pastorio - in answer to your question about vinaigrette -- the vinegar
aspect of the vinaigrette may insure safety. It acts pretty much as a
preservative in conjunction with the oil. Again -- refrigeration is
mandatory. Quite honestly, I do not make vinaigrettes as I am strictly a
Ranch Dressing person -- boring but true! Anyway, you may want to consult
the Vinegar Institute (I posted address/phone yesterday).
Another suggestion I recently read was to prepare the oil/vinegar
concoctions in small quantities that will be used in a few days. If you
prepare the vinaigrette and leave it at room temperature for many hours, it
should be disposed of at the end of the day. If you prepare in small
quantities, you will not be wasting a lot. When you refill your cruet or
bottle, make sure you sterilize between usage.
RECIPES ---
BELL PEPPER OIL (from Martha Stuart): Put peppers through a jluice
extractor; they shoudl yield about 1 cup of juice. In a small saucepan over
low heat, reduce by half; strain. Pour into a clean saucepan and reduce to
a syrup; there'll be about 1/4 cup.
Pour syrup into a small glass jar and add an equal amount of oil. Cover and
shake well; store in the refrigerator and use within two weeks.
Shake before using. Makes 1/2 cup.
CILANTRO OIL (you can also use basil, parsley or mint) (From Martha
Stewart): Blanch cilantro leaves and someof the stems. Refresh under cold
water; pat dry. Puree in a blender along with an equal amount of oil. Pour
into a small glass jar and add twice as much oil as puree mixture. Cover
and shake well.
Refrigerate oil overnight. Bring back to room temperature and pour through
a strainer lined with damp cheesecloth. Do not press on the solids.
Refrigerate oil, covered up to 2 weeks.
PINK GRAPEFRUIT OIL (Martha Stewart): In a saucepan over medium heat,
reduce the juice to a thick syrup, about 1/4 cup. Cobine with oil in a
small glass jar. Cover and shake well. Refrigerate for up to 2 weeks. Shake
before using. Makes 1/4 cup.
continued in part 2

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