Infused oils make an elegant garnish for soups, salads and many other dishes. This oil will add vibrant color and a nice, ...
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I was planning on making some garlic infused oil. I've never made anything like it before. I was thinking about sauteing a handful of cloves in some pure olive oil for a couple of minutes (making sure not to burn 'em). Then add more oil to the pan to make it up to about 250ml. Then gently heat the oil up to 90 degrees Celsius. Leave it on the heat for about a minute and then decant it into a sterilized bottle. I was planning on storing it like I do with other oils, in a cool, dark place. Do you think the method I plan to use will give me a decent oil and what sort of shelf-life do you think I will get if I store it in this manner? I'm cautious because I've heard there is a risk of botulism from poorly prepared garlic oils?
If it is successful, I will do the same and make some chilli oil with some fresh chillies.
As this is the first comment for this recipe. I recon I can get away with showing my gratitude without unnecessarily spamming the recipe comments. I would like to take this opportunity to thank the Rouxbe team for all their brilliant learning resources and for all the advice and help I have been given. I really appreciate it!
You are quite right, garlic is often linked to botulism ...years ago I worked in a Four star hotel and we decided to make our own infused oils, until the Health Department informed us a the true dangers with garlic. The commercial bottles of oil you see on shelves at room temperature have been treated in such a way as to eliminate that risk, so I strongly encourage you to really get to know if there is a safe 'home' method before I would venture in making your own. Botulism is a very serious illness, that usually gets into your blood stream.
Now on a more positive note, other oils are fine, yet you need to absolutely make sure that the herbs have been well washed and dried or they can also create some issues. I would also always keep these oils in the refrigerator. As for chili oils with fresh chili, I do not have experience with this as I have never made it with fresh chilis. We often make a chili oil with dried chilis and it works well. Hope it helps.
Thanks Christophe. That is a fantastic answer. You have told me everything I needed to know. I will definitely be taking your advice and sticking to only using store-bought garlic oils. Also, I didn't consider using dried chilies for chili oil. Seems like a much better way of making it. With many thanks. Andy