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Infused Oils – Four Techniques For Creating

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Fusion Info/tips 1 Informed

INGREDIENTS

Oil, Infused
Homemade

INSTRUCTIONS

Here are some guidelines for making your own infused oil. Always
sterilize the bottles into which you will put the oil. Wine bottles
are a good choice, but you may want to use smaller containers, such  as
cruets, because the flavor of infused oil, like all oils,  deteriorates
with age. Don't use more expensive extra-virgin oil to  make infused
oils. Because you are introducing flavors into the oil,  you do not
need or want the often peppery or perfumey flavor that is  intrinsic in
fine first pressings of olives. Don't exclude grape seed  and canola
oils, especially for flavors such as ginger, mint, and  mustard. In his
book "Marinades" (Crossing Press), Jim Tarantino says  that he uses
grape seed oil for steeping fresh herbs. When he is  heating the oil to
make infusions with dried chilies, mushrooms,  curry, dried lemon grass
or other Asian spices, he prefers light  peanut or canola oil. Pure
good-quality olive oil is a good match for  spices and herbs ~-
rosemary, oregano and the like -- with  Mediterranean character. After
the flavoring ingredients are placed  in the oil, keep the bottle in a
cook, dark place while it is  infusing. Crumple and bruise herbs such
as basil before adding them  to the oil to help the flavor and aroma to
escape. These are four  main techniques for infusing oil: | 1. Simply
clean herbs (or use  dried ones) drop them in a bottle of oil and allow
to sit in a cool  dark place for at least two weeks. This technique
does not produce an  oil with added color. | 2.  Blanch an herb such as
basil in boiling  water for a second or two, pat dry with paper towels,
puree the herb  with a bit of oil and then add it to more oil. After a
few days,  strain the oil. This method has produced lightly tinted,
highly  flavorful but sometimes muddy-looking oil. When omitting the
pureeing  step, and simply adding the blanched herb to the oil, the
result is a  highly flavored, fragrant oil, but not one that changed
color. | 3.  Warm the oil in a microwave for a few minutes, in a
saucepan over  medium heat, or in a double boiler. You can add the
infusion  ingredients while warming the oil, or drop them in after the
oil is  warm. This method is speedier. It produces flavorful oil in a
day or  two. | 4. Make a paste. This method comes into play when using
dried  spices. As described by James Peterson in his book, "Sauces"
(Van  Nostrand, Reinhold $39.95), ground spices (as well dehydrated
foods  such as dried mushrooms) must be moistened before being combined
with  oil. | Then, if using ground spices, make a paste with an equal
amount of water before whisking the paste into a quart of oil. Allow
to stand for a week before straining. The author made an interesting
cardamon oil and an orange curry oil this way.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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