Herb Flavored Oils-cold Infusion Method Recipe
Yield: 3 /4 cupRecipe by luhu.jp
Ingredients:
2 cup: Tightly packed soft-leafed green herb, such as basil, chervil, chives, cilantro, mint
1 cup: Olive oil,
Directions:
Bring a large saucepan of water to a boil. Add herbs and make sure to
push the leaves under the boiling water. Blanch herbs for 5 seconds.
Drain into a strainer and immediately plunge into a bowl of ice
water. Drain well and squeeze out all the liquid. Pure in a blender
with olive oil.
Strain pure immediately through a fine-mesh strainer such as a china
cap. Strain again through 4 layers of cheesecloth and put in a
sterilized glass bottle. Cover tightly and refrigerate. Use within 1
week for optimum flavor.
Note 1: For best results, choose very fresh herbs with strong flavors
and an olive oil with a clean, neutral taste. A blender makes a
finer, smoother pure than a food processor and extracts more flavor.
Some oil will be lost during filtering depending on how tightly it
binds to the flavoring ingredients.
Note 2: Tarragon does not work very well except early in the spring
when it is very sweet, otherwise it tends to taste bitter when
infused.
Note 3: Make sure to squeeze all the water out of the cheesecloth or
filter papers before use.
Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 22
Submitted By DIANE LAZARUS On 06-20-95
Source from luhu.jp
push the leaves under the boiling water. Blanch herbs for 5 seconds.
Drain into a strainer and immediately plunge into a bowl of ice
water. Drain well and squeeze out all the liquid. Pure in a blender
with olive oil.
Strain pure immediately through a fine-mesh strainer such as a china
cap. Strain again through 4 layers of cheesecloth and put in a
sterilized glass bottle. Cover tightly and refrigerate. Use within 1
week for optimum flavor.
Note 1: For best results, choose very fresh herbs with strong flavors
and an olive oil with a clean, neutral taste. A blender makes a
finer, smoother pure than a food processor and extracts more flavor.
Some oil will be lost during filtering depending on how tightly it
binds to the flavoring ingredients.
Note 2: Tarragon does not work very well except early in the spring
when it is very sweet, otherwise it tends to taste bitter when
infused.
Note 3: Make sure to squeeze all the water out of the cheesecloth or
filter papers before use.
Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 22
Submitted By DIANE LAZARUS On 06-20-95
Source from luhu.jp
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Condiments