Careful keeping these oils too long, the raw ingredients in the bottles could cause botulism. For a longer shelf life, put the ingredients that you boiled in the bottles instead of new ingredients.
Hi ! Interesting remark. I would have thought that fresh ingredients put in the bottle, in place of the boiled ones, would ensure a longer life to the oil. --- After making two bottles months ago with peppercorn, Jalapeno and some herbs, which I found quite 'punchy', this time I shall use only Oregano, Marjoram & Thyme, and some chili flakes. Nothing else. Except maybe a bit of sliced garlic? Any comment ?
@@shanx7706 You could just boil them in oil at very low flame for about 20-25 mins depending on how fresh are they, and discard the solids by filtering the oil. Then you have infused oil, which lasts a long enough time.
Thank you so much for making this great video. My husband and I totally tried it, and we loved it. We tried it with Carolina Reapers (only need 2 reapers) and Garlic. We used it to pop popcorn. It makes a great spicy snack! Thank you so much!
i really like cooking videos like this that are no-nonsense just in somebody's regular kitchen, kinda like Matty Matheson's stuff for Vice or Munchies or whatever.
I'm right there with you! I enjoy quick to the point no nonsense recipes. Pet peeves for me are a shaky camera and super messy kitchen. Oh and I love when the host has dirty fingernails! Gross LOL
Excellent film. Ive been looking at other youtuber foodie films about how to make infused olive oil but you are the only one who mentioned the needed temperature for the heated oil! Thank you. New sub!
This would be a great way to give the gift of botulism. Skip the additions that haven’t been heated thoroughly in the oil or you’re risking making people sick. Not a huge risk but this method opens the door
Great video tutorial! I have watched so many on how to make these and they are either way too much info or not enough. This was short, easy steps to follow and informative. The oils look great. Cant wait to get some done! Ty.
Beautiful bottle presentation with the ribbons and all. I use coloured cloth bags/sacks to distinguish my diferrent infused-oils in small quantities as I do NOT know how to determine the "Expiration date" of home-made infused-oils. I want to make LARGE quantity of this oil. How do I know until when is BEST for consumption. How do I determine the "expiration date"? Is there any sign(s) to know until when this oil is still USEABLE? And by the way, which place is BEST to store these infused-oils - at the counter on room temp., in the fridge... WHERE?
i love your presentation technique: simple, straightforward and informative. i surely will be making some infused olive oils. thanks! you got yourself another subscriber.
Thanks for watching! If you use basil don't heat the oil... the basil is too delicate. Puree the basil in the oil then strain it out and keep the oil refrigerated. It will come out amazing!
Have the ingredients in the bottles been heated? I know you said to toss out something from the strainer, so I'm not sure if any of it is the same things that you heated up in the oil. Thanks for the video.
No. He said that he separated the ingredients: some to be cooked in the oil and some for the bottle. The ingredients cooked in the oil get strained out and the oil is poured into the bottle which contains the herbs that were NOT cooked. Those herbs will increase the flavor intensity plus make a nice presentation. Hope this helps!
Would of been nice if it included expiration dates. Not only cooked oil has reduced shelf life, but many bacteria will develop even simple sediments. Of course, it change between ingredients and the reason I would of loved to know as they look lovely! Moisture is the prime spoilage issue and there is no lack of it in those bottles :p At least, the safe threshold for most oils is 3 weeks is refrigerated.
They should be used sooner than later and refrigerating them does extend the shelf life; although it may cloud the product. Store bought infused oils are prepared in an entirely different way as to really extend shelf life. This is just a fresh version.
I'm such an amateur at this. Mine came out very cloudy... Your's came out so clear and aesthetically pretty. Do you know how I might have messed this up?
@@Dannymacskitchen why don't you answer any question where people ask about fresh garlic and herbs in this oil??? I made it and fresh garlic made my lid almost explode????
Danny how about infusing oil with seeds like peanut and sesame, would you still boil the oil with the ingredients? And since it's only seeds would there be a risk of botulism if I add more seeds to the bottle before pouring the oil in? Also for info purposes I live in a very humid area
So i am not an expert at making nut/seed oils. All nuts contain varying degrees of oil content. For nut oils you need to finely ground the nuts with another type of oil i.e. veg oil and basically jar it and let it sit for a month or so jarred. At this point you basically remove the oil that has surfaced and voila. Time consuming!! For seeds such as sesame they have to be toasted at a low temp with another oil to extract the sesame flavor and allowed to sit for a while in a closed container preferably refrigerated. It will become cloudy which is fine. Once at room temp it will disappear. There is no moisture added which could possibly manifest clostridium botulinum. Strain it through a Chinoise and or cheese cloth. Again I'm not an expert at this.
Hi Danny! How long does this last on the shelf? I tried the chilli oil once and after a month or so it started to get a white moss over the fresh chillies. What do you recommend for it to last longer and still have the fresh herbs and chillies in the bottle? I prefer not to use any chemicals to preserve. Great video!
Ideally for the oils to last they have to be refrigerated which may cloud them but won't affect the flavor. If you ever see a white film or moss discard it. I'm anti chemical for anything being preserved! At room temp they should last 2 weeks. The lemon oil however lasted much longer..almost 6 weeks.
Do the herbs need to stay submerged in the oils? As you use the product, is it O.K. for the herbs to be above the oil or do you need to back fill with more oil to keep them submerged.
