Infused oils

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   Who else does this? I tend to use rice bran oil as a base, because it is a reasonably plain flavour profile to build on, and is suited to a wide range of cooking applications (very high smoke point), while being very affordable (about half to a third of olive oil prices). I buy it in big metal tin things and fill old oil bottles.

EVOO (yeah that's right using the acronym ) is good too, but a bit of a waste for some applications.

Here is a chili infused rice bran oil. great on roasted veges, oven chips, for stir frying and asian cooking in general. 

It has a great colour. This is mostly my own chilis, but there is a little bit of dried kashmiri added because wow those chilis have awesome flavour.

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kiwi Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402	Post Options Post Reply Quote kiwi Report Post Thanks(0) Quote Reply Topic: Infused oils Posted: 02 July 2010 at 22:38
	Who else does this? I tend to use rice bran oil as a base, because it is a reasonably plain flavour profile to build on, and is suited to a wide range of cooking applications (very high smoke point), while being very affordable (about half to a third of olive oil prices). I buy it in big metal tin things and fill old oil bottles. EVOO (yeah that's right using the acronym ) is good too, but a bit of a waste for some applications. Here is a chili infused rice bran oil. great on roasted veges, oven chips, for stir frying and asian cooking in general. It has a great colour. This is mostly my own chilis, but there is a little bit of dried kashmiri added because wow those chilis have awesome flavour.
	kai time!

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 03 July 2010 at 05:27
	Never even used rice bran oil, but I have infused olive oil with garlic and maybe bits of spring onion on occasion. Funny you posted this 'cause I just yesterday I was thinking of infusion some peanut oil with the garden chilis once they ripen and using that for frying potatoes or some catfish for a bit of zing. One other thing I noticed at the store when I was mulling this over....corn oil prices have shot up and is now the most expensive next to olive oil.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 03 July 2010 at 07:44
	i've often wanted to make chili oil and have stored sun-dried tomatoes in evoo (ha!) and basil. when the tomatoes were gone the infused oil left behind was great!
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