The safest way to make infused oils is to make what you’re going to use in the next 3 days maybe a week. It doesn’t take long. Why risk botulism? Unless you’re using dried ingredients you should refrigerate. Fresh ingredients contain moisture which encourages bacteria.
Great instructional. Olive oil has always been a mystery ever since I read about oils like canola used to mix with it. Can you suggest a specific brand or should I go to my local Italian shop. Thanks again..
I bought olive oil that was infused with hot peppers and they left the peppers in the bottle. The oil had a shelf life of at least a year. Why did they have a longer shelf life than what you talk about?
How do you know how hot the oil is? You're not using a thermometer, and when I tried to use a thermometer, myself, the peppers fry _way_ before 300, and your olive oil isn't even moving. No way in hęłł those raw-looking peppers came out of 300°F oil.
I much prefer this to a cold steep. The oil lasts longer and there's less moisture and less risk of contamination. All my flavouring components are dry though.
How can you make them last longer like the ones from the store. Infused oils I see at shops seem to have been there a while and dont say 30-90 days. Thanks!!
I used a confectioners thermometer to heat the oil to 300°F and ended up with crispy rosemary and oil that was essentially burnt. What am I doing wrong?
Did you add them in when the oil reached 300* or did you add it in at the very beginning? That may be your problem. Just like boiling an egg, you put it in cold and let it heat up with the oil.
If I was doing this with palo Sanyo chips, and it was for external use only, would it still have an expiration date? Or would I simply put the chips in the oil and let them sit for a few weeks?
Why not throw it back in the pan and cook it for 10 minutes at 250? Run the bottles through the dishwasher to sterilize. In essence re process. That 10 minutes should also say increase time by 1 minute for every 1000 feet above sea level.
I don't see why not. Ppl usually go for olive oil for fancy dishes bc it has a nicer flavor to start with, but canola should be fine, especially for just cooking the meat (as opposed to something like bread dipping). They have roughly the same smoke point, but still keep an eye and make sure it doesn't boil/fry the herbs
i know chefs tend to hate microwaves but wouldnt it be just as effective but a lot simpler to place what your infusing the olive oil with into the bottle with the oil then heat them up in the microwave in their bottle rather than usung a pan
I have now failed twice at making the rosemary oil. In both cases, within hours the oil became cloudy and within days they became solidified sludge. I'm not entirely sure what I'm doing wrong. In fact, both times I went a step further than this video in terms of sanitation. In addition to steeping the herbs, garlic, and peppercorns for approx 10 mins, I also sterilised the bottles in the oven at 250 degrees Fahrenheit for 10 minutes. I feel like I am taking every possible precaution yet some how the oil is spoiling and spoiling fast. The only possible culprit I can think of is the garlic. In the video, I can't really tell if he includes the garlic clove in the bottle along with the steeped herbs. I have and am guessing this is the problem. I would like to attempt this recipe a 3rd time but don't want to do so until I know where exactly I'm going wrong. Any help would be appreciated. Thanks.
It's solidifying due to the temperature in the fridge, not the garlic. What I do is take my oil out of the fridge and leave it on the counter for about an hour or so before I use it. This gives the oil time to reach room temperature and become a liquid. :) Hope that helps!
You should use dried herbs if you want to conserve it. I would never use anything with moisture in, it's a recipe for disaster, you don't want botulisme.
You really should never use olive oil to lubricate hinges or anything. As it dries out it gets really sticky and could eventually make it worse. 1/10 bad advice.
'Celebrity' Chefs fail to recommend using OLIVE LEAVES to infuse olive oil - so why is that? Because they know very little about nutrition, unfortunately they are obsessed with taste-bud entertainment. Look out for early harvest, hand-picked olive leaves - the antioxidants are more concentrated compared to mature olive leaves that fall to the ground later in the year.
Why are you pronouncing 'herb' as though it was written 'erb'? If the reason is to imitate French pronunciation then the sound ought to be 'air-b' to rhyme with fair, care, dare etc. Also, I think the word 'steep' is incorrectly used here. Normally it implies a lengthy soaking as compared to what you show, a relatively quick heating in a manner similar to pasteurisation - ie to kill microbes which would otherwise cause spoilage if the product is kept for any length of time.
Robert Seviour You remind me of those hopeless people who's parents turn the lights off, lock the side door, and tip-toe upstairs when you come and visit. You know you agree with me too. shut up.😧
Great thx - but it's Herb, not Erb, Pleeaase... H dropping is perceived as careles speech or a sign of poor education, the latter not being the case I'm sure....
@@megatexification English word, English pronunciation, there is no American 'English', just a massacre of the English language, despite what Google says - but like I said....
Is using capitals mid sentence, such as your capital P in Pleeaase, or abbreviated spelling of the word "thanks" classed as poor education, or careless typing?
