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  • #16
    My first post has my standard oil combo... but you can use MANY spices/herbs. Go with what ya like!
    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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    • #17
      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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      • #18
        Note! I didn't say fine wine, I said good wine like ripple LOL


        Originally posted by curious aardvark View Post
        right 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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        • #19
          Originally posted by SmokinLee View Post
          Note! I didn't say fine wine, I said good wine like ripple LOL
          Ripple...LMAO
          __________________________

          2 Weber Kettles
          Weber Smokey Joe
          Chargriller Smoking Pro Offset
          Brinkman ECB
          Charbroil 940X
          Project UDS
          Brinkman Turkey Fryer

          Comment


          • #20
            Originally posted by Richtee View Post
            One 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.
            Folks... this is not correct. Altho it's what I have done and been taught - blanching in not enough to kill the botulisim spore. As I keep my flavored oils cold for storage, as was taught- I guess that was my saving grace.

            "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 profusely
            Last 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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            • #21
              Originally posted by curious aardvark View Post
              right 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 ?
              REMEMBER THAT BOTULISM THING... flavored oils are good stuff... didn't think to cook the garlic first... thanks rich


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