Flavoured oils

Nickitree30

Have you considered chopping them up and freezing them in ice cube trays. Apparently freezing does make the flavour milder though but I haven't tried it myself. Or you could try stringing them up and drying them.

Nickitree30

Ooops, didn't see your post until I'd posted.

zippychick

Puzzledbubbles wrote: »

OMG thank you so much! I didnt even know what Botulism was (i should be blonde)

After reading the health risks we are going to stick to trying and freezing them Much safer and much less chance of making us (or anyone else) ill - i can do that just fine with my dubious cooking skills (OH says not true but he is biased)

Thank you again!!!!

Some say it's a load of rubbish

I freeze chillis all the time - perfect and still hot for me! I just f reeze them whole - chop from frozen or leave out for about ten mins to defrost x

I highly recommend nigellas chilli jam

Recipes for chillies and preserving chillies should help with ideas too x

Any

Hi guys,

Some time ago I got Chilli and Garlic infused olive oils at Costco as it was on offer and I thought I will try it.

I found cooking with it extremely easy, especially for stir fries and similar items, as it gave an instant boost to the meal (my OH is big lover of hot food, I am not keen on too hot and so we don't keep chillies at home regularly and this was nice compromise).

However I run out and Costco no longer sells them and they are expensive in the supermarket!!:eek:
So - can I make my own? Is it as simple as sticking some chillies into bottle of olive oil and leave it to do it's magic?

rachbc

chillis yes - warm the oil to release the chilli flavour and leave to infuse. garlic can harbour botulism and is best not to leave garlic in the oil

Any

rachbc wrote: »

chillis yes - warm the oil to release the chilli flavour and leave to infuse. garlic can harbour botulism and is best not to leave garlic in the oil

So would you not make garlic at all or just take it out?

happy_bunny_2

I grew some chillis (super easy), dried them in the airing cupboard and now have a large supply of chilli oil.

Only thing I found is that if you use fresh chilli, make sure you put the oil in a sealed pourer/bottle, as I had some open pourers and they went a bit mouldy/yucky and ruined it.

Maybe for garlic, garlic powder might help? Never done this though.

pandora205

I make garlic oil in small quantities and keep it in the fridge in a yoghurt sized tuppaware style container. Once it's used, I add more oil, doing this about three times before using the garlic too and starting afresh.

I don't make chilli oil but I do keep chillis in the freezer (as I grew too many to eat at once) and these work well in most dishes. They sell them loose in the local market, so you can probably buy them and freeze yourself, making oil as you need it.

I also find groundnut (peanut) oil great for stirfries as it gives a very oriental flavour to them.

zippychick

If i recall correctly, you need to be aware of botulism. I've merged this with our flavoured oils thread so you can read the previous discussion

Zip

kittycat204

I am hoping to make some infused oils as Christmas presents as they seem easy to make. I would like to know which flavours people would find most useful and nice to receive. I have made the answers multi choice.

Thanks for any help.