Infused Oils Food

FLAVORFULLY INFUSED OILS

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.

HOW TO MAKE FLAVORED HERBAL OILS FOR COOKING

Steps:

• Gather the ingredients.
• Shake off any soil from herbs and check for any insects. If you must clean herbs, rinse off and give them several hours to thoroughly dry before using. Any water left on herbs will impede contact with oil.
• Sterilize clean glass bottles or jars by boiling in water for 10 minutes. Allow the jars to dry thoroughly.
• Slightly bruise herbs with a wooden roller to release oils. Add herbs to bottles. You don't need a large quantity of herbs; depending on pungency and freshness of herbs, a sprig or two should sufficiently infuse oil.
• Heat oil over low heat in a saucepan just until warm.
• Carefully pour oil into bottles over herbs. Allow contents to cool.
• If using fresh herbs, strain them out of oil by pouring oil from bottle through a strainer or coffee filter and into a new bottle. Dried herbs can remain in oil, but oil will stay fresh a bit longer if they are also strained out.
• Once herbs are removed, seal bottles with lids or corks. Allow them to sit in a cool spot out of direct sunlight for about one week before using.

INFUSED OILS

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.