Flavored vegetable oil. Hot Butter Ingredients Per Serving

Spicy pizza oil Fans of Italian restaurants often admire not only delicious, hearty and appetizing Italian dishes, but also aromatic oils that are served with pizza or pasta. Garlic cloves, small peppers and fragrant herbs sometimes float in them. But, if many people now cook pizza at home, then not everyone knows how to insist such a tasty and spicy oil on their own. We want to help you and publish a recipe for a spicy oil that will change the taste of any dish for the better. The recipe is very simple, requiring absolutely no skills and knowledge, only patience. In addition to the fact that fragrant spicy oil will perfectly set off the taste of your dishes, it is also good for health, since in the process of infusion it draws in a lot of useful trace elements and vitamins. Our oil, for example, has anthelmintic and antimicrobial effects, improves blood circulation and digestion, because it is infused with garlic and hot peppers. You can also make your own butter by adding other herbs and spices to it. For example, rosemary or sage will add a very unusual aroma and piquant taste to olive oil, which, moreover, will take care of your women's health.

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Photo Gallery: Spicy Butter

Spicy pizza oil Fans of Italian restaurants often admire not only delicious, hearty and appetizing Italian dishes, but also aromatic oils that are served with pizza or pasta. Garlic cloves, small peppers and fragrant herbs sometimes float in them. But, if many people now cook pizza at home, then not everyone knows how to insist such a tasty and spicy oil on their own. We want to help you and publish a recipe for a spicy oil that will change the taste of any dish for the better. The recipe is very simple, requiring absolutely no skills and knowledge, only patience. In addition to the fact that fragrant spicy oil will perfectly set off the taste of your dishes, it is also good for health, since in the process of infusion it draws in a lot of useful trace elements and vitamins. Our oil, for example, has anthelmintic and antimicrobial effects, improves blood circulation and digestion, because it is infused with garlic and hot peppers. You can also make your own butter by adding other herbs and spices to it. For example, rosemary or sage will add a very unusual aroma and piquant taste to olive oil, which, moreover, will take care of your women's health.

• Olive oil 250 ml
• Garlic 1 clove
• Hot pepper 1 pc.
• Dry oregano 2 tsp

• Step 1 To make hot oil, take olive oil, hot pepper, a large clove of garlic and dried oregano (oregano).
• Step 2 In a clean, dry container that can be sealed tightly, pour in the olive oil and add the garlic, oregano and pepper. Pierce the hot pepper pod beforehand so that it does not pop up.
• Step 3 Close the bottle tightly and put in a dark place, infuse for 7-10 days at room temperature. Shake the oil daily. Store the finished oil, tightly closed, in a cool place.

Chili oil is one of the most basic condiments in Chinese cuisine. In fact, it is a burning and incredibly aromatic mixture of vegetable oil and hot peppers. To get a brighter taste, other spicy spices are added to the mixture - star anise, cinnamon, garlic, Sichuan pepper, ginger and.

The process of preparing chili oil is extremely simple and takes only a few minutes, and the fantastic aroma of roasted spices not only awakens the appetite, but also brings an atmosphere of warmth and home comfort to the house. This is partly why today, like centuries ago, despite the abundance and availability of industrial versions of chili oil, the condiment is still preferred to be prepared at home. Even a few drops of chili oil can enhance the look and taste of almost any dish.

The viscous, spicy, orange-red chili oil goes well with salads and fresh vegetables, as well as with more substantial dishes - meat, fish, noodles and stews. Chili oil is also served as a sauce for savory options, used in marinades and soups.

Despite the high concentration of hot peppers, chili oil has a multifaceted taste. Added in small amounts of chili oil, it emphasizes and reveals the taste of other components of the dish, bringing warming notes and a whole bunch of spicy aromas. Try it!

In the simplest version, to make chili oil, you will need: red pepper and vegetable oil.

Vegetable oil: peanut, grape, sesame, soy or regular vegetable, with a neutral smell. You can also use light olive oil, but it tends to solidify when stored in the refrigerator - this should be taken into account.

Pepper- dried hot red pepper. You can buy ready-made pepper flakes or grind dried hot pepper pods yourself.

These are the basic ingredients, to which a few additional ones are usually added to give the seasoning a unique taste and make the aroma even more spicy.

The most popular options are: Sichuan pepper, sesame seeds, star anise, bay leaf, five spice seasoning, cinnamon. You can add all or some of them, experimenting with saturation and shades of taste.

One or two pieces of ginger root added to the oil are also optional. The pieces of ginger help to determine when exactly the oil is at the optimum temperature, and also slightly flavors it.

Combine hot pepper flakes, ground red pepper, Sichuan pepper, sesame seeds and Five Spice seasoning.

Grind the spices. You can use ready-made ground spices, but if you have a choice, give preference to whole ones, so the mixture will turn out to be more fragrant.

Place the spices in a ceramic or earthenware container. Add 2 whole star anise and 2 bay leaves.

Measure vegetable oil and add one or two pieces of ginger to it. Heat the oil over medium heat until the ginger pieces are wrinkled and dark golden in color.

If ginger is not available, keep an eye on the oil and turn off the heat as soon as a light smoke appears above the surface. If you miss this moment and the oil is overheated, turn off the heat and wait until the smoke subsides before adding the oil to the spices.

Carefully, in a thin stream, pour the hot oil into the spices. The mixture will sizzle and bubble. The hot oil will fry the spices and release their aroma.

Stir the mixture thoroughly and leave it to infuse for 3-4 minutes. Then remove the star anise and bay leaf - these spices have a very strong aroma and taste, if left in oil, they will gradually drown out the rest of the bouquet of spices.

Chili oil is ready. The oil can be served immediately to the table and used both warm and chilled.

During the steeping and cooling process, the spices will settle to the bottom, which will allow you to use the seasoning in two ways: use pure chili oil without spices - when you need a light and mild taste. Or shake and mix the oil and spices for a hotter, richer taste.

In an airtight container in the refrigerator, the oil can be stored for up to 6 months, but gradually its taste and aroma will weaken. Without loss of taste, chili oil can be stored for 2 weeks.

Flavoring vegetable oil is one of the common culinary techniques for preserving the flavors of spices and herbs.

Such vegetable oil serves as an excellent flavoring additive to many hot dishes, salads, marinades and sauces. Any self-respecting culinary specialist has in stock several types of flavored vegetable oils prepared on the basis of their favorite spices, spices or their combinations.

In this article, I will talk about the technology of making flavored vegetable oil at home and share 5 of my favorite recipes for such oils.

The basic recipe for making flavored vegetable oil is simple: the selected flavoring ingredients are cleaned, thoroughly washed and dried, the desired spicy spices are crushed or roasted for more intense flavor. You can choose any ingredients for flavoring, according to your taste preferences.

The most common vegetable oil that is flavored is extra virgin olive oil; it can be used at room temperature, but to achieve the best result, it is recommended to heat the oil to a temperature of 50-60 0 C - this way the aromas and flavors of spices will open up better and deeper.

Prepared herbs and spices are poured with oil and infused in a cool dark place for 2 weeks. After the required time has elapsed, the oil is filtered and poured into clean beautiful bottles. You can leave the spices in a container with oil, where they were infused, but in this case they must be completely covered with oil, otherwise they will deteriorate.

Flavored vegetable oil is stored for several months in tightly sealed containers, in a cool, dark place.

And now I will share with you 5 of my favorite recipes for flavored vegetable oil, which I use very often in my dishes.

Garlic oil. The simplest and most often used oil in various recipes. The amount of garlic on which the oil will be infused, I determine the desired depth of taste and aroma of the oil.

Spicy vegetable oil.For this oil, I choose my favorite spicy spices - allspice and black pepper, cloves, cardamom and star anise. Before pouring spices with hot oil, and crush them or fry them in order to reveal their aroma.

Hot chili oil.This oil is number three on my list of commonly used flavored vegetable oils. The amount of chili I infuse the oil with is also determined by the desired depth of flavor and aroma, but in this recipe I also take into account the degree of peppery spiciness.

Basil oil.I really like to use this oil in salads made from fresh herbs and vegetables (it goes especially well with tomatoes). The ingredients for this oil are: fresh green basil leaves, raw lemon zest, a little garlic or chili pepper.

Mediterranean spice oil.This oil goes well with many pasta dishes, minced meat, grilled vegetables, and even pizza. I insist this oil on rosemary, thyme, bay leaf, garlic, black pepper and chili.

Of course, these are not all the recipes of flavored vegetable oils that I use, but these are the most beloved and often used.

I hope this article was interesting and inspired you to create and use flavored vegetable oils. Try to enrich your recipe with an original subtle touch, which will be added by the flavored vegetable oil created by you personally, and your dish will turn into a real culinary masterpiece!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.

1 head of fresh garlic

3 - 5 black peppercorns

3 - 5 red peppercorns

1/4 hot pepper (if you like very hot sauces)

For lemon olive oil required:

3 art. olive oil

2 - 3 sprigs of fresh rosemary or 1 tbsp. dried

1 bay leaf

1 sprig oregano (oregano) or 1/2 tsp dried

1 sprig thyme (thyme) or 1/2 tsp. dried

5 black peppercorns

Cooking garlic oil at home (warm method):

Wash the garlic and rosemary and dry well. If at least a little moisture remains, then it will then float ugly in the finished oil.

We disassemble the garlic head into teeth. They can be cleaned or not cleaned (it does not play a big role). But be sure to cut the roots of the garlic cloves.

A sprig of rosemary is lightly crushed with a spoon.

Pour the oil into a bowl or ladle. Let's heat it up in a water bath.

Place a large pot of water on the stove and bring the water to a boil. We put the dishes with oil on top of the pan, so that the bottom of the container with oil touches the water.

Heat the oil for 4-5 minutes, then dip the garlic, rosemary and pepper into it. Stirring, heat for another 4-5 minutes.

Then pour the oil, along with seasonings, into a clean, dry jar, add part of the pepper pod, if you like it spicy. We close the jar with a lid and wrap it with a towel.

When the oil has cooled, it can be removed in the refrigerator and stored for about a year. This oil will be ready for use in 4-6 hours. The taste will be mild at first, but over time garlic oil will get a little sharper.

Cooking lemon olive oil with herbs(classic method):

Wash the herbs and dry well. If there is some moisture left, it will definitely float in the finished oil. It's not very pretty.