Infused oils
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fats, Oils, Sauces, Sweets and Condiments
Forum Discription: Used in moderation, these components can make a good dish into a great work of art.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=646
Printed Date: 26 March 2026 at 19:33
Topic: Infused oils
Posted By: kiwi
Subject: Infused oils
Date 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.
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Replies:
Posted By: Guests
Date 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.
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Posted By: TasunkaWitko
Date 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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