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Infusing Oils ~ RE: How do I

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> Infuse oils? My calendula is starting to bloom, and I want to infuse

> some olive oil with it(is that even the right way to put it?).

 

>Rahnny

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Hi Rahnny,

 

Here is one of my favorite articles on the subject

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

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http://www.cheftalk.com/content/display.cfm?articleid=125 & type=article

Infused Oils

By: John Draz

 

As cuisine progresses through the post nouvelle era, a trend in

alternative sauces has been established. Juices, salsas, relishes,

syrups and broths have, in many instances, taken the place of

traditional sauces. One of the most effective sauce alternatives is

infused oils. The smooth richness of an infused oil contributes a

luscious mouth feel to foods with which it is combined. More

importantly, because the flavor essences of many of our favorite

ingredients are fat soluble, oils are an ideal flavor carrier. Fat is

the best vehicle for the flavor notes of many herbs and spices.

 

Along with being an excellent carrier of certain flavors, the popularity

of infused oils is also due to the dramatic impact they can add to plate

presentations. Sparkling droplets of simmering oil swirled into a sauce

against a background of white china is an effect often used in

contemporary cuisine.

 

Traditional Methods

 

The traditional method for infusing oils is beautifully simple. Oil is

placed in a container, preferably a clear bottle, with the flavor

ingredients. It is then sealed and allowed to sit out at room

temperature anywhere from several hours to several weeks. Some prefer to

leave bottles of infusing oil on a sunny windowsill to accelerate the

infusion process the same as brewing " sun tea " .

Sanitation Concerns

 

Pure oils are stored at room temperature without concern for spoilage or

food borne pathogens. This is because, in their unaltered state, oils

don't have enough moisture content to support the growth of

microorganisms. However, when other ingredients are added to the oil,

both the moisture and microorganisms the ingredients may contain are

enough to make infused oils dangerous. This danger is compounded when

oils are kept at room temperature. Once infused, oils are best kept

refrigerated. Great care should be used when making infused oils and the

traditional method of infusion is not recommended for commercial

foodservice!

To further prolong the shelf life of infused oils, containers and

utensils used in making infused oils should be clean. Sterilizing them

in boiling water the same way as one would with canning equipment is

recommended.

 

Oils should always be kept sealed. The process of an oil or fat going

rancid is an oxidation process. Sealed containers keep oxygen contact to

a minimum and extend the life of the oil.

 

Cold Infusion (Blender Method)

 

This technique for cold infusion is best used with herbs, roots, citrus

zest and fresh Chile peppers. Because these products may add moisture to

the oil making it ripe for spoilage, the velocity of the blender will

release their essential oils and they can be refrigerated immediately

after preparation. Combine the oil and the flavoring ingredients in the

blender cup and blend at high speed until the product is liquefied.

Leafy herbs can be quickly blanched in boiling water and then shocked in

cold water to help preserve their color and give the finished oil a

pleasing green appearance. Roots such as horseradish, and ginger should

be grated or chopped to fully extract flavor in the blender. Fibers from

roots should be strained before bottling. Straining other ingredients is

optional.

 

Hot infusion

 

The use of heat to release flavors is the best way to make infused oils

with dry spices. It is also good with roots and woody herbs. The heating

of the oil and flavor ingredients makes the finished product more

sanitary and less prone to spoilage. It has the further advantage of

making the flavor of some spices like cumin and curry more rich and

complex the same way that toasting them does. To create a hot infusion,

combine the oil and the flavor ingredients in a saucepan and heat over a

moderate flame. Monitor the temperature with a thermometer. In most

cases a temperature between 180 and 200°F is sufficient to release the

essential oils of flavoring ingredients. Higher temperatures tend to

give the oil a " cooked " taste and may caramelize or scorch the

flavorings. Strain if necessary and bottle in sterile containers while

still hot. Seal and allow to cool. Refrigerate oil after it has reached

room temperature.

" Combine the oil and the flavor ingredients in a saucepan and heat over

a moderate flame. " " Strain if necessary and bottle in sterile containers

while still hot. "

 

 

See Chart On Web Site For Some Common Infused Oils, herb to oil ratios

and the preparation method most suitable for each

http://www.cheftalk.com/content/display.cfm?articleid=125 & type=article

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