Flavored Cooking Oil Recipes
FLAVORFULLY INFUSED OILS
Steps:
- Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
- Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams
FLAVORED COOKING OIL
Flavored oils can be used for cooking, in salad dressing, brushed over grilled meats or fish. They are also good stirred into mashed potatoes or spooned over steamed vegetables. Some good combinations would be rosemary/thyme, ginger/garlic, or bay leaf/peppercorn. You can either strain the oil or leave the solids in to intensify the flavor.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, over low heat, warm 1 cup of olive oil with one of the above ingredients, or a combination of your choice.
- Allow to bubble and simmer for five minutes; cool.
- Funnel into a clean bottle or other container.
- Keep refrigerated and use within one week.
Nutrition Facts : Calories 207.7, Fat 15.8, SaturatedFat 2.6, Sodium 27.8, Carbohydrate 21.2, Fiber 7.2, Sugar 0.5, Protein 3.2
EDIBLE GINGER-INFUSED COOKING OIL
If you are interested in making your own herbal medicines or handmade gifts, infused oils are the perfect way to begin. They are simple to create, absolutely decadent to use and the whole process will make your house smell like heaven. This is fun to do and would be a great experiment to do with your kiddos for a summer project.
Provided by Chef Shelley Pogue
Categories 100+ Everyday Cooking Recipes
Time 4h20m
Yield 48
Number Of Ingredients 2
Steps:
- Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
- Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
- Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 0.7 g, Fat 13.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 11.8 g, Sodium 0.5 mg, Sugar 0.1 g
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