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/ck/ - Food & Cooking

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10096870 No.10096870 [Reply] [Original]

What is /ck/'s take on infused oils? Lately I've been infusing nearly every oil I use, I see no downside to doing it for anything.

Pic is scallion oil, I've been killing it lately.

>> No.10096890

shit is cash my nigger (serious)

>> No.10096898

As long as you're using it before it goes rancid, go for it. What about a basil-oregano-olive oil?

>> No.10096900

>>10096890
I made some fried rice earlier with some oil I infused with a bunch of different things and it was amazing. It was faintly green, but tasted like mushrooms, onion, scallions, sesame, chili and peppers. It was excellent.

>>10096898
I've been doing that for all my pastas. I work in a restaurant and I do special staff orders and it's been a hit.

>> No.10097049

OP just make sure you research the type of vegetable that you are doing because you need to ensure that botulism can't grow.

I.e. people who home make garlic infused oil who leave it in storage for months on end usually end up with botulism.

>> No.10097060

>>10097049
Lucky me I do it as I need it rather than saving it. I'm not a fan of eating anything thats been sitting too long.

>> No.10097503

>>10096870
This needs to be a much regular type of thread around here

>> No.10097619
File: 1.25 MB, 2304x4096, P_20170815_163913.jpg [View same] [iqdb] [saucenao] [google]
10097619

I make rosemary infused oil about once a year. Usually give it away as birthday presents. It takes some time and patience to make but I really enjoy it

>> No.10097640

>>10097049
Is this true? Most bacteria doesn't survive long in pure oil.

>> No.10097954

>>10097640
ofc not, botulism is super rare and related to rotten meat mostly. if it doesnt smell off its not off

>> No.10097985

How do ya guys make your oil?
Mix everything together and then wait for a month or two? Or do you give it the ol fry and then bottle it?

>> No.10098032

>>10097640
>>10097954
whats up with the botulism memes lately

>> No.10098040

>>10096870
>I've been killing it lately.
I think you should go back to /r/cooking, faggot.

>> No.10098200
File: 499 KB, 388x520, 1497526365945.png [View same] [iqdb] [saucenao] [google]
10098200

>>10098032
Maybe more people are watching Steve these days.

>> No.10099733

>>10097985
I've taken to cooking a shit ton of whatever in it, and then filtering it. Cook time and heat are variables I've been working with different things to see what makes them tick.
My favorite so far is white onion and white mushrooms cooked at medium heat until they're brown, then filtered out.

>>10098040
I've never used reddit but you seem awfully familiar with it.

>>10097503
I could make another once I really figure out what works and post my recpes.

>> No.10099810
File: 82 KB, 682x450, 1517618272323.jpg [View same] [iqdb] [saucenao] [google]
10099810

>He throwa grass into oil to infuae the oil
>He doesn't just add the grass to what ever he is cooking

>> No.10099885

>>10099810
I could condense so much more flavor into the oils I'm already going to use though

>> No.10099912

>>10096870
I'm Puerto Rican, and I frequently infuse olive oil with annatto seeds for fragrance and color. Gives your rice a beautiful yellow color, too.

>> No.10099924
File: 476 KB, 1457x1241, Canton shrimp 2.jpg [View same] [iqdb] [saucenao] [google]
10099924

>>10099912
That was the thing I noticed the most, was the color.
Look at the color of this rice. It looked so clean but had all the flavors I would want in fried rice.

>> No.10099939

>>10099924
That's how infused oils generally work. The flavor should be subtle. Kind of like salt in a soup. You don't necessarily recognize that it's there, but you notice if it isn't.

>> No.10099971

>>10099939
I'm trying to use it to give a unique scent to a lot of things I already make to give them a little boost. I've had a lot of success with scallion oil in pastas with the people I cook for.

>> No.10100011

>>10096870
I only do it for habaneros so I can add heat to whatever I want without altering taste.

>> No.10100027

>>10099924
Now THAT IS A KNOIFE

>> No.10100136

>>10100027
It's a chinese cleaver, made in hong kong. Since the dish is from the same area I put it in the photo because I love my knives.

>>10100011
I'll add that to my list of things to try

>> No.10100204

>>10099924
Is this really much better than stirfrying some green onions before you add the rice?

>> No.10100214

>>10100204
I did that too, but the oil is totally different. It adds a nuttiness, and a richness to the onions.
You can also garnish with the fried onions.

>> No.10100222
File: 790 KB, 877x678, 1515958524626.png [View same] [iqdb] [saucenao] [google]
10100222

>>10096870
>oil