Infused oils make flavorful cooking additives.
Oil infusion is a method of imparting the fragrance and flavor of herbs to oil. According to perfume sellers, Best Perfume Oils, oil-based colognes and perfumes are denser than alcohol-based fragrances because they are activated by body heat. Also, perfume oil fragrances remain constant because alcohol evaporation does not take place and change the smell. In a similar fashion, infused cooking oils impart rich tastes that are distinctly reminiscent of the herbs from which flavors were stripped. The process of infusing oil is relatively simple, but the strength of a flavor or smell depends on the strength and quantity of the herbs used.
Instructions
Cold Infusioin
1. Use the cold infusion method for plant leaves, citrus fruit peels, hot peppers and plant roots. You want to crush, blanch and/or and bruise these ingredients to release the flavors, colors and smells.
2. Boil hot water if using leafy herbs. Dip the leaves in the boiled water. Quickly release and dip into cold water. This technique will allow the leaves to impart their color to the oil infusion in addition to flavor and aroma.
3. Crush or grate roots such as ginger or peppercorns to release the flavor before beginning the infusion process. Citrus zest flavors are not hidden or protected by outer coatings. They do not have to be crushed or grated first.
4. Combine herbal and/or fruit ingredients with oil in a blender and blend at a high speed to liquefy the mix. The oil will begin to pick up flavors and smells in the blender.
5. Strain any remaining plant fibers through cheesecloth and pour the strained oil back into the bottle.
6. Pour the mix into a clean bottle and store in a cool dark place for two weeks to continue the infusion process. Infusion options include a dark cellar, a refrigerator or burial in the ground.
Hot Infusion
7. Use a hot infusion method for roots, dry spices and fragrant wood chips.
8. Combine the oil and spices, wood chips or roots in a saucepan. Put the pan on a stovetop burner set at medium heat.
9. Heat the mix to 180 to 200 degrees Fahrenheit.
10. Remove from the heat and strain ingredient remnants through cheesecloth if necessary. Bottle the oil infusion while it is still hot.
11. Cover and seal the bottle from oxygen intrusion. Let it cool down to room temperature. Refrigerate the infusion. It does not require additional infusion time. Refrigeration just preserves the quality of the oil.
Tags: infusion method, infusion process, through cheesecloth, wood chips
