My first post has my standard oil combo... but you can use MANY spices/herbs. Go with what ya like!
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Flavored oils and vinegars
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Being I'm almost 100% Italian, I practically grew up on flavored oils, and vinegars. Around my kitchen you'll always find both garlic, and lemon infused olive oils. I do mine pretty much the same way as Rich, by blanching first, only thing I do different is setting them on the window sill for about a week to ten days to to let the sunlight help with the infusion. Same process as Sun Tea. I also enjoy dipping sauces, as Rich mentioned for Crusty italian type breads, finished off with grated romano cheese..Yummy. My favorite being Balsamic and Basil.Last edited by roadrunr; 08-05-2009, 11:34 AM.__________________________
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Note! I didn't say fine wine, I said good wine like ripple LOL
Originally posted by curious aardvark View Postright you've convinced me (it doesn't take much) :-)
So what's your BEST oil flavouring combination ?
I buy extra virgin olive oil by 5 litre bottle. So got that, garlic - not a problem, how about garlic & ?
I don't drink wine these days, but it still seems like a waste. Surely bad wine would be better ?
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Originally posted by Richtee View PostOne thing to remember- spices and garlic especially should be quickly blanched in boiling water, rinsed in cool then dried before placing in the oil. Herbs/spices can contain the botulisim organisim, and the oil is a nice air-free medium for their multiplication.
"While commercially canned goods are required to undergo a "botulinum cook" at 121 °C (250 °F) for 3 minutes"
Is a quote from Wiki.
Better safe than sorry, and I apologize profuselyLast edited by Richtee; 09-21-2009, 01:06 PM.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by curious aardvark View Postright you've convinced me (it doesn't take much) :-)
So what's your BEST oil flavouring combination ?
I buy extra virgin olive oil by 5 litre bottle. So got that, garlic - not a problem, how about garlic & ?
I don't drink wine these days, but it still seems like a waste. Surely bad wine would be better ?
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