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  1. #1
    1st Scoring Line Dr. Tran's Avatar




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    Default Making Your Own Flavored Oils

    Has anyone tried making flavored oils? I just made a ginger oil and it came out pretty amazing. It was easy to make too. I just took a chunk of ginger root about 1/2 to 3/4 inches, shaved the outer bark, and cut it into thin slices. Then I put it in a pan with about 3/4C canola oil and heated it up to 165 degrees over low heat. It takes a while but you don't want it to heat up too fast or you'll fry the ginger. Plus the longer it cooks the more the ginger gets infused into the oil. After it's heated up, take it off the heat and let it cool down. Then strain out the ginger. Then you can use it for any recipe you want. I made a salad dressing using 2 parts oil to 1 part rice vinegar, a couple dashed of soy sauce, plus a pinch each of salt, pepper, and sugar. I'm not sure how long it lasts, probably a week or two in the refrigerator. So I wouldn't make a lot unless you had something specific in mind for it. But it's so good. I'm going to try another oil soon, maybe a chili oil or a garlic oil.

  2. #2
    Mr. Irreverent
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    Is this meant for sexy time? I kid...

  3. #3
    Go Tanner Go! roenick's Avatar




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    I do a Rosemary Olive Oil that I like to use as a light salad dressing. Reduce down in a Crock Pot and cool.

  4. #4
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    Quote Originally Posted by roenick View Post
    I do a Rosemary Olive Oil that I like to use as a light salad dressing. Reduce down in a Crock Pot and cool.
    I tried to make something like this, and all that happened was the oil got funky after a couple of days.

    I have no idea what to do, but I want to learn.

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  5. #5
    you rollin dirty? ketel&tonic's Avatar




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    I made some chile oil the other day that I drizzled over some garlic roasted shrimp. It was a lot easier than I thought it'd be. I toasted about 4-5 dried peppers (I can't remember what kind, but you can usually find them around the Mexican food items in the store) in a skillet. Then threw them in the blender with oil, garlic, salt & pepper and I think there was one other ingredient that I can't remember right now. Blended that up, strained it a couple times. It was REALLY good. The perfect compliment for the super garlicky shrimp.

  6. #6
    I’m sicka the high hat!! santiclaws's Avatar




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    Wouldn't the easiest thing be just shoving whatever you want to flavor the oil with into the bottle and leaving it alone for a couple of weeks? It works great with vodka...

  7. #7
    I'm Back Homer Simpson's Avatar




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    Quote Originally Posted by santiclaws View Post
    It works great with vodka...
    Why would you want vodka infused olive oil?

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