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Infused OilsHerbs and seasonings are a great way to infuse oils for adding a zesty flair to dishes.Such infusion can be wonderful for sauteing or being used as a base for salad dressings, marinades and sauces. There are usually two methods for doing an infusion - hot and cold, but it begins by deciding upon an oil. Recipes which call for high heat cooking such as stir-frying, require oils with a high smoking point such as nut oils or vegetable oils. While if you are using oil as a cold condiment than olive oil is the best option, though it can be used otherwise too. Hot - The oil is normally combined with herbs and spices in a sauce pan and heated on a low flame to fully release its flavour in the oil. Then the mixture is raised to anything between 180-200 °C and then the oil is strained into a bottle, sealed and refrigerated. Cold - Usually the herbs or dry spices are combined in a food processor and then the mixture is either strained or not, depending on the desired flavour. Thereafter the oil needs to be immediately transferred into an air tight bottle and stored in the refrigerator to preserve the flavour. Some herbs that blend best with olive oil are fresh tarragon, chives, thyme, basil, oregano. Before preparing any infusion at home it is important to Sterilise the bottle (boil to avoid any oil harbouring bacteria) It is best to prepare small quantities to avoid dangers such as botulism (usually with garlic) and also because the flavour of oils deteriorates with age. Most infused oils last for a good two months, but olive oil tends to go rancid more quickly and lasts only up to a month. It is best to use bland oils like safflower, peanut, and canola for strong spices such as mint, mustard, red chillies (as you don't want the oil flavour to overpower the spice). Some Infusion Recipes Herb Oil 1/2 cup - Any herb (basil, oregano, sage) 1 1/4 cup - Olive oil Blanch an herb such as basil in boiling water for a second or two, and pat dry with a towel. In a blender or food processor, combine the basil leaves with a little olive oil (the leaves should be finely chopped not pureed). Pour the mixture into a pan and stir over medium heat for 2-3 minutes. Remove from heat and let the mix cool. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve oil or keep in an airtight container and store in the refrigerator. Alternatively you can simply wash and clean the basil and pat dry with a towel. Then add it to the bottle of oil and keep it in a cool dark place for at least two weeks, before use. Spice Oil 1/2 cup - Spice 1 1/2-2 cup - Oil (canola, peanut, vegetable) Heat half the oil over medium heat, in a pan. Add the spice stirring constantly, until the spices start to sizzle and the oil bubbles a bit. Cook for about 3-4 mins. The oil should be very aromatic at this point. Remove from heat and let the mix cool. Pour oil mixture into strainer. After oil passes through, gently press the basil to release remaining oil. Discard basil. Serve oil or keep in an airtight container and store in the refrigerator. Move to food for thought from infused oils Return to homepage |
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