or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Marinating with infused oil
New Posts  All Forums:Forum Nav:

Marinating with infused oil

post #1 of 4
Thread Starter 

Hi,.

One of my favourite dishes is venison fillet marinated with oil, Lapsang souchong tea and orange zest. 

Normally I only cook this for me and my wife but now I plan to serve it for eight.

 

Before searing the meat the zest and tea needs to be scraped of as the tea leaves a bitter taste when burned.

 

Would you think it is possible to first infuse the oil with the tea and zest, sieve away the solids and use the clear oil to marinate the meat? Will it lose much flavour?

 

With best regards.

post #2 of 4
Quote:
Originally Posted by JAH42 View Post
 

Would you think it is possible to first infuse the oil with the tea and zest, sieve away the solids and use the clear oil to marinate the meat? Will it lose much flavour?

Yes it's possible, and no you will not lose any flavor. What I would do is mix the zest and tea with the cold oil in a cold pan, place on very very slow heat until the oil becomes warm/hot (not really hot, not anywhere close to smoking point, you don't want to denature the oil, just help the flavors infuse), then cut off the heat and let it come back down to room temp. 

 

Then strain the oil and use it for your marinade.


Edited by French Fries - 3/20/15 at 11:32am
post #3 of 4
Thread Starter 

French Fries,

I will try this, thanks for the tip!

 

With best regards.

post #4 of 4

I agree with FF, let the stuff steep in warm oil for a while.  Lapsang souchong is useful stuff, gives a nice smokiness to the tea cured salmon I do that never sees heat.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Marinating with infused oil