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| Author |
Message |
eeyore
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Flavored Oils
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Jun 30 04:27 UTC 1995 |
Has anybody here tried to make their own flavored oils? Right now I'm in the
process of trying to make my own chili oil, and am looking for a few tips.
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| 9 responses total. |
chelsea
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response 1 of 9:
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Jul 2 04:55 UTC 1995 |
I've heard there is a risk of food poisoning if you simply drop raw garlic
cloves into oil to make garlic oil. The garlic has to be treated (heated?)
first to kill certain bacteria which thrive in oil and can make your dinner
party quite memorable.
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eeyore
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response 2 of 9:
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Jul 2 05:12 UTC 1995 |
is that for all of them, or just the garlic? i'm certainly not going to be
doing garlic (i've a mild allergy, and just grew up not used to the taste),
but right now i'm using dried chili's....
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chelsea
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response 3 of 9:
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Jul 2 13:14 UTC 1995 |
Don't know. The article I read was limited to warning against trying
to make your own garlic oils and minced garlic in oil that would not
not be used within a few days.
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iggy
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response 4 of 9:
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Jul 25 22:02 UTC 1995 |
doesnt 'crisco' have their own line of flavored oils? has anyone tried them?
<i'm skeptical>
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tsty
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response 5 of 9:
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Sep 20 01:10 UTC 1995 |
it's beena while since we heard anything about these flavored
oils ...did anyone die?
Did anyone suceed?
what flavor is eeyore now?
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eeyore
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response 6 of 9:
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Sep 25 01:11 UTC 1995 |
eeyore just tried to make pepper oil again....it seems to have worked fairly
well this time....
i'm still interested, tho...in other flavors....
and eeyroe is eeyore flavored.
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freida
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response 7 of 9:
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Nov 12 07:53 UTC 1995 |
I roast sesame seeds and add them to oil which I then store in the fridge and
use for making wok dishes. Quite yummy!
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eeyore
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response 8 of 9:
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Nov 12 15:23 UTC 1995 |
at work, we havde some stuff that is a mixture of sesame oil and soysauce
for stirfrying....REALLY good stuff....if you're willing to pay $14
a bottle....
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freida
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response 9 of 9:
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Nov 16 19:49 UTC 1995 |
While going through one of my thingies (can't remember the name) called
recipes, I ran across this..."If you are infusing garlic, ginger, peppers,
etc. then heat the oil to 225-250 degrees and add ingredients and maintain
for 5 minutes, remove and let cool. Use a cheese cloth to filter. If you
are using herbs, heat the oil to 225-250 degrees and then pour it over the
herbd in their jar and let set for a couple of weeks." Mike
(rooney@halcyon.com) also recommended the book _A Dash of Elegance: Making
and Using Flavored Oils, Vinegars and Sherries_ published by Macmillan. He
says it is a great book for basic concepts about the type of oils and infusion
methods that make great oils. Hope this helps.
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