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Oil
Oil Recipes and Articles
Garlic confit (and the remaining garlic-infused oil) are culinary treasures that enhance dishes with their rich, nuanced flavors. Garlic cloves gently poached sous vide in oil become tender, mellow, and imbued with a subtle sweetness that elevates any dish they grace.
One of the rites of passage most sous vide cooks go through is setting off every smoke alarm in their house. There's one reason why that happens to most sous viders. There is something that can help you a lot - searing in an oil with a high smoke point.
This infusion is packed with the tasty traditional Italian flavors of sun dried tomatoes, garlic, Parmesan cheese, and rosemary infused into a rich olive oil. The resulting bold infusion is awesome on bread or drizzled on grilled fish.
I like to infuse the flavor of pepperoni into canola oil so I can drizzle it on dishes whenever something needs a bump in flavor. Pepperoni infused oil is great on roasted vegetables or as a dip for bread.
Using the whipping siphon infusion method to capture the nuanced flavors of citrus zest in oil is an excellent way to quickly add it to various dishes.
Infusing bird's eye chili peppers and Thai chili peppers into peanut oil is a great way to harness their fruity flavors and hot spices while making them easy to use in dishes whenever you want.
This infusion, made with a whipping siphon, encapsulates many of the traditional flavors of Tuscan cooking in a rich and bold olive oil.
This simple infusion results in an aromatic, flavorful olive
oil full of rosemary flavor. Add another flavor dimension by drizzling the resulting oil over an entree!
In this recipe I infuse olive oil with the classic flavors of Italian pesto. The flavorful oil can then be drizzled on various dishes from pasta to meat to fish to help finish them off.
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