New Posts  All Forums:Forum Nav:

Herb Oils

post #1 of 9
9/14/05 at 1:51pm
Thread Starter 
What are some of the oils you make and how.....
"Some stay within the lines. While others rise above them."

"I strongly believe that culinary love is not about having a French Passport, but about what you feel"
-Albert Roux
Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
post #2 of 9
9/14/05 at 5:07pm
I LOVE hot oil. I take a big batch of dried hot peppers that I have either bought already dried, or bought fresh and dried myself. Then I grind them in the food processor until they are a coarse powder. Then I put them in regular vegetable oil, bring to a simmer, turn off the heat, and let them steep until they cool. Then refrigerate.

I've also made it without heating the oil but just processing the peppers and mixing them with the oil. Refrigerate it or leave it at room temperature but not too too long because it can grow bacteria.

There was a post on here not too long ago about making homemade oils and food safety.

Does anybody have the link? It had very good information.

Mark
Salad is the kind of food that real food eats.
Reply
post #3 of 9
9/14/05 at 7:32pm
The way I learned to make hot oil is to take peanut oil, heat in a wok until the smoking point, turn off the heat and dump a bunch of dried chilis and turn your head. It's best to do this outside or under a big fan! If you breathe the fumes it will put a serious hurtin on ya! :( But you get an awesome toasted flavored hot oil!

Ask and ye shall receive http://www.cheftalkcafe.com/forums/s...ad.php?t=14536
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #4 of 9
9/14/05 at 8:16pm
Jesus Chrose I'm such a dope. :o

You'd think I would have remembered that it was you that posted that information.

I did print it and do have it in my food fact file.

Once again, an awesome link that completely covers the subject.

Mark
Salad is the kind of food that real food eats.
Reply
post #5 of 9
10/6/05 at 7:08pm
use grapeseed oil for best results....it has least flavor and itll pick up whatever herb you use.


i like trotter style oils.

so blanch herbs (adding some spinach adds color without a spinach flavor) to get out all that beautiful chlorophyll and cuisinart/blender with oil.

press through cheesecloth. save for up to 2 weeks? i dont know how long it holds, cause once i have it, i love to garnish plates with the neon green stuff



good stuff:

basil oil
mint oil
Reply
post #6 of 9
10/8/05 at 10:47am
Used to make basil oil and cilantro oil at work: blanch and shock the herbs, squeeze out the excess water, puree in the blender with oil (we may have used an olive oil blend). Strain through many many layers of cheesecloth or a linen napkin.

We'd keep the batch refrigerated and just pour off a little into a squeeze bottle as needed. It really won't keep more than a couple of weeks, if that, before the color starts to go.
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #7 of 9
10/17/05 at 6:37am
Suzanne

Do you have a special technique for your cilantro oil?
Other green herbs are no problem. For me the flavor of the cilantro gets realy diluted in the whole process.
Reply
post #8 of 9
10/21/05 at 4:00pm
There is a great article on ChefTalk.com on how to prepare flavored oils by Chef John Draz:

http://www.cheftalk.com/content/disp...5&type=article
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #9 of 9
10/22/05 at 8:42pm
Hey Nicko...that was a great article from Chef John...

I use infused oils all the time (and I do mean all the time) both at home and at work and was glad that his article hit upon the sanitation issues of infusing oils and this is very important!!!!

I call my infused oils Bocci Oil (short for botulism), if strict care is not taken with your oils you have a great chance of getting someone very sick....

Great article...

Chef Mike
Trying to make a difference one palate at a time...

Want some more Cheffy Babbles????????
Cheffy's Blog
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: The Chef's Garden

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!