Infused Oil
Infused Oil
Create your very own oil tasting bar.
KEEP SCREEN ON
Yield: Varies
Cook Time: Varies
Ingredients
Garlic
2 cups grapeseed oil1 head garlic cloves
Rosemary
2 cups grapeseed oil4 sprigs fresh rosemary
Bay Leaf
2 cups grapeseed oil1 dozen fresh bay leaves
Chive
2 cups grapeseed oil1 cup fresh chives, chopped
Chili Pepper
2 cups grapeseed oil1 cup sesame oil
1/2 cup whole dried chili peppers
Preparation Method
- Combine ingredients in a vacuum-seal bag. Vacuum seal the bag; if using the Wolf Vacuum Seal Drawer, vacuum on level “3.”
- Place bag in oven on a wire rack set at position “2.” For garlic, rosemary, or bay leaf oil, set oven to 135°F Sous Vide Mode and sous vide for 3 hours. For chili oil, set oven to 165°F Sous Vide Mode and sous vide for 2 hours. For chive oil, no cooking is needed; after infusing using the vacuum sealer, strain and refrigerate immediately.
- Carefully remove bag from the oven and place into an ice bath to cool completely, about 30 minutes. Strain oil, discarding aromatics. Transfer oil to bottles or jars and refrigerate to prevent the growth of pathogens. Use oils for sautéing, dipping, or drizzling over food.