Flavoured/Infused cooking oil recipe?

i would like to make an ifused cooking oil.


what would be the best oil to use? and what shall i put in it?


and will i need to refridgerate it, disolve ingredients etc





thanksFlavoured/Infused cooking oil recipe?
Use olive oil, store in an airtight non reactive container, glass bottles, jars etc with tight lids. Refrigerating isn't necessary if you are using olive oil. Infuse with anything you like, garlic, herbs, peppers, combos of the above, sweet things don't work as well though, use whole ingredients versus powders, they work better and then you can tell what kind of oil it is. Flavoured/Infused cooking oil recipe?
Making infused oilive oil is relatively straightforward. Glorious Angel has provided an excellent description. The secret is to release as much of the natural oil contained in the herb (s).





I would use a pestel and mortar to crush the herbs, garlic etc. prior to placing them in the oil. Be certain to pour the oil through a sieve or muslin cloth prior to storing in DARK bottles; sunlight and heat deteriorate olive oil!! Contrary to what others have said; NEVER heat the oil before adding the herbs or garlic....





I wish to add that to make lemon or orange scented olive oil, is not as straightforward as making herb infusions. When it comes to citrus fruit, the only method I know which yields a useable oil is to literally throw in lemons, limes or oranges at the time the olives are being pressed (mulched). This allows the fruit to be added to the olive paste prior to it being thoroughly mixed in order to release the oil contained in the skin.





I have experimented with various weight ratios of fruit to olives and have discovered that 15% of fruit to olives produces an excellent scented oil which does not overpower the flavour of fish or salad.





You can die from food tainted with botulism toxin. Botulism is an anaerobic bacteria and thrives in an environment that lacks oxygen. It dies in the presence of oxygen. Olive oil is very good at sealing out oxygen and keeping it away from the food that is immersed in the oil. Food stored in olive oil is an excellent breeding ground for botulism bacteria. It is very important to sterilize all the food that is put into the oil. The suggestion in the above answer of heating the oil to 200F should be taken seriously. (The principal is similar to home canning. Canning is a great way of keeping food fresh, because it removes the oxygen. But heat sterilization is essential when canning. Even commercial canning operations have produced tainted products.) Another important thing to understand is that once food becomes tainted with botulism toxin, it's too late to make it safe. Heating tainted food will kill the bacteria, but won't destroy the toxin, so it will still kill you.


I used to occasionally make flavored olive oil using raw garlic. Then I found out that this practice can be susceptable to botulism. I no longer make garlic-infused oil by storing garlic in oil for long periods.


If you want to flavor olive oil with herbs or garlic for using in recipes, I would recommend simply making it on the spot when you need it by sauteing the herbs or garlic in the oil for a few minutes over medium heat.


If you are a novice, I would highly recommend, as an alternative to infused oil, that you try making infused vinegars by adding various herbs to ordinary distilled white vinegar. This is safe because of the vinegar's acidity. And infused vinegars make just as nice presents.





Here's an interesting site:


http://www.exploratorium.edu/cooking/sea鈥?/a>









Olive oil is the best choice.





When I make it, I put into a drizzle bottle. A darker bottle is the best choice because light is the enemy of oil and herbs(once picked)





Wash and dry your choice of herb branches and lightly bruise them to release flavor. Place them in a clean decorative glass container, cover with warmed oil, and seal tightly. Leave in a cool, dark place to infuse about two weeks. Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind.
My best friend gave me an awesome recipe site that only works in English speaking countries though: http://recipestoolbar.com. You type what you want to know about food, and great recipes will come out instantly. You just have to download it. It's free and safe then you can use the rest of your life. Try it! Have fun cooking. I hope this will help.
My favorite is regular vegetable oil with fresh Thyme and Rosemary. don't refrigerate. Just let it sit out.