Great instructional. Olive oil has always been a mystery ever since I read about oils like canola used to mix with it. Can you suggest a specific brand or should I go to my local Italian shop. Thanks again..
The safest way to make infused oils is to make what you’re going to use in the next 3 days maybe a week. It doesn’t take long. Why risk botulism? Unless you’re using dried ingredients you should refrigerate. Fresh ingredients contain moisture which encourages bacteria.
Zzzz or how about know what you're doing? Steep the ingredients in citric acid for 24hrs to make the produce acidic before starting and the problem is solved.
How can you make them last longer like the ones from the store. Infused oils I see at shops seem to have been there a while and dont say 30-90 days. Thanks!!
I bought olive oil that was infused with hot peppers and they left the peppers in the bottle. The oil had a shelf life of at least a year. Why did they have a longer shelf life than what you talk about?
If I was doing this with palo Sanyo chips, and it was for external use only, would it still have an expiration date? Or would I simply put the chips in the oil and let them sit for a few weeks?
Why not throw it back in the pan and cook it for 10 minutes at 250? Run the bottles through the dishwasher to sterilize. In essence re process. That 10 minutes should also say increase time by 1 minute for every 1000 feet above sea level.
I used a confectioners thermometer to heat the oil to 300°F and ended up with crispy rosemary and oil that was essentially burnt. What am I doing wrong?
Did you add them in when the oil reached 300* or did you add it in at the very beginning? That may be your problem. Just like boiling an egg, you put it in cold and let it heat up with the oil.
I don't see why not. Ppl usually go for olive oil for fancy dishes bc it has a nicer flavor to start with, but canola should be fine, especially for just cooking the meat (as opposed to something like bread dipping). They have roughly the same smoke point, but still keep an eye and make sure it doesn't boil/fry the herbs
How do you know how hot the oil is? You're not using a thermometer, and when I tried to use a thermometer, myself, the peppers fry _way_ before 300, and your olive oil isn't even moving. No way in hęłł those raw-looking peppers came out of 300°F oil.
I much prefer this to a cold steep. The oil lasts longer and there's less moisture and less risk of contamination. All my flavouring components are dry though.
i know chefs tend to hate microwaves but wouldnt it be just as effective but a lot simpler to place what your infusing the olive oil with into the bottle with the oil then heat them up in the microwave in their bottle rather than usung a pan
I have now failed twice at making the rosemary oil. In both cases, within hours the oil became cloudy and within days they became solidified sludge. I'm not entirely sure what I'm doing wrong. In fact, both times I went a step further than this video in terms of sanitation. In addition to steeping the herbs, garlic, and peppercorns for approx 10 mins, I also sterilised the bottles in the oven at 250 degrees Fahrenheit for 10 minutes. I feel like I am taking every possible precaution yet some how the oil is spoiling and spoiling fast. The only possible culprit I can think of is the garlic. In the video, I can't really tell if he includes the garlic clove in the bottle along with the steeped herbs. I have and am guessing this is the problem. I would like to attempt this recipe a 3rd time but don't want to do so until I know where exactly I'm going wrong. Any help would be appreciated. Thanks.
It's solidifying due to the temperature in the fridge, not the garlic. What I do is take my oil out of the fridge and leave it on the counter for about an hour or so before I use it. This gives the oil time to reach room temperature and become a liquid. :) Hope that helps!
You should use dried herbs if you want to conserve it. I would never use anything with moisture in, it's a recipe for disaster, you don't want botulisme.
You really should never use olive oil to lubricate hinges or anything. As it dries out it gets really sticky and could eventually make it worse. 1/10 bad advice.
'Celebrity' Chefs fail to recommend using OLIVE LEAVES to infuse olive oil - so why is that? Because they know very little about nutrition, unfortunately they are obsessed with taste-bud entertainment. Look out for early harvest, hand-picked olive leaves - the antioxidants are more concentrated compared to mature olive leaves that fall to the ground later in the year.
Why are you pronouncing 'herb' as though it was written 'erb'? If the reason is to imitate French pronunciation then the sound ought to be 'air-b' to rhyme with fair, care, dare etc. Also, I think the word 'steep' is incorrectly used here. Normally it implies a lengthy soaking as compared to what you show, a relatively quick heating in a manner similar to pasteurisation - ie to kill microbes which would otherwise cause spoilage if the product is kept for any length of time.
Robert Seviour You remind me of those hopeless people who's parents turn the lights off, lock the side door, and tip-toe upstairs when you come and visit. You know you agree with me too. shut up.😧
Great thx - but it's Herb, not Erb, Pleeaase... H dropping is perceived as careles speech or a sign of poor education, the latter not being the case I'm sure....
@@megatexification English word, English pronunciation, there is no American 'English', just a massacre of the English language, despite what Google says - but like I said....
Is using capitals mid sentence, such as your capital P in Pleeaase, or abbreviated spelling of the word "thanks" classed as poor education, or careless typing?
I really like to do Habanero, and Meyer Lemon Zest in a really mild Olive Oil.
It makes a KILLER accompaniment to fish, and shrimp especially.
Thank you for teaching me about steeping herbs.
Great instructional. Olive oil has always been a mystery ever since I read about oils like canola used to mix with it. Can you suggest a specific brand or should I go to my local Italian shop. Thanks again..
Look for the NAOOA quality seal
The rosemary inside the bottle looks really nice but you're never getting them out of there again! :P
I was wondering about that lol
Large paperclip opened up to a hook or a wire hanger done the same way. It’s the only way I can get mine out. 😂
just wow.. thanks for the idea.. im el from PH🇵🇭
Good job! I'd let the oil cool right down before pouring into the bottles.
If the glass is thick this he's using it won't crack.
Can we keep for more than 90 days if stored in refrigerator?
Chef, can you please address cooking Garlic in Chili Oil and the risks of Botulism.
The safest way to make infused oils is to make what you’re going to use in the next 3 days maybe a week. It doesn’t take long. Why risk botulism? Unless you’re using dried ingredients you should refrigerate. Fresh ingredients contain moisture which encourages bacteria.
Zzzz or how about know what you're doing? Steep the ingredients in citric acid for 24hrs to make the produce acidic before starting and the problem is solved.
If the oil with the herbs has been heated to 350° for 10 minutes THERE'S NO BOTULISM.
Very nicely explained, thank you
How can you make them last longer like the ones from the store. Infused oils I see at shops seem to have been there a while and dont say 30-90 days. Thanks!!
Citric Acid helps preserve herbs
What a lot of the major companies do. Google PDF herb infused Citric Acid. There’s a 4 page guide from a college on it
@@chanceowen1298 found the link, it's an awesome read. Thanks a lot mate ❤
I loved this where are the recipes ?
You said 30 days on the shelf but I did the pepper infused one and I kept it on my shelf for two-and-a-half years no problems
Why risk food born illness? Make what you will use in a reasonable time frame.
Thank you that was very useful
Awesome. Loved the bottles.
I like this guy! oils good for everything!.
Love this!
I bought olive oil that was infused with hot peppers and they left the peppers in the bottle. The oil had a shelf life of at least a year. Why did they have a longer shelf life than what you talk about?
they most likely also "infused" it with preservants
Because industrial food is pasturized, preserved, or filled with nitrogen to keep sterile which you can't do at home? Obviously!
Amazing. Always wondered how do they put flavors in.
this is easy for me thanks😊
How would you preserve so they last alot longer
good video yes very good yes very good I think.
thanks.
on an open flam, how high of a heat is the suggested 350?
@SylvanaForrester cheers man. You should start a TH-cam channel;-)
Scared me as well. Literally sitting here with a Taylor Thermometer staring at the stove
How long it takes for olive oil to get the flavour, when can it be used after putting in a bottle? how long it takes to extract the flavour?
thanks,
Try another source, many suggest garlic and rosemary can cause botulism poisoning.
Suggestions on basil:oil ratio?
If I was doing this with palo Sanyo chips, and it was for external use only, would it still have an expiration date? Or would I simply put the chips in the oil and let them sit for a few weeks?
Nice...I normally put all the stuff inside the bottle and bake it @ 110 Deg C for 1 hr
Can you muddle the herbs before steeping them in the oil?
you should use dark bottle.
Have u done white truffle infused olive oil or avocado infused olive oil?
How much long can we use this oil, I mean if we keep it for more time, does it get spoiled??
If you want to conserve it for Longer, you want to use dried herbs and peppers.
@@prometheus5311 thanks...🙏
I made oil earlier this week and could only bring the oil up to 215 degrees. Am I safe? Should I throw my oil out and start over?
Why not throw it back in the pan and cook it for 10 minutes at 250? Run the bottles through the dishwasher to sterilize. In essence re process. That 10 minutes should also say increase time by 1 minute for every 1000 feet above sea level.
I have the peppers but I'm fresh out of urbs. Could I just use herbs instead?
I used a confectioners thermometer to heat the oil to 300°F and ended up with crispy rosemary and oil that was essentially burnt. What am I doing wrong?
Did you add them in when the oil reached 300* or did you add it in at the very beginning? That may be your problem. Just like boiling an egg, you put it in cold and let it heat up with the oil.
Thanks for the tip, Fangs. I'll give it another try!
250f drop your product, then remove from heat, and, let sit for at least 3 hours, works nicely for me.
Helpful tips.
Great!! this is so intresting Thank you verry much!!!!
Pls reply Can I use canola oil? So that when I deep fry the chicken would be aromatic.
I don't see why not. Ppl usually go for olive oil for fancy dishes bc it has a nicer flavor to start with, but canola should be fine, especially for just cooking the meat (as opposed to something like bread dipping). They have roughly the same smoke point, but still keep an eye and make sure it doesn't boil/fry the herbs
Did you put the cooked garlic in the bottle?
Thank you
How do you know how hot the oil is? You're not using a thermometer, and when I tried to use a thermometer, myself, the peppers fry _way_ before 300, and your olive oil isn't even moving.
No way in hęłł those raw-looking peppers came out of 300°F oil.
Can I do this with avacado oil as the only difference?
Yes.
Food Safety per storage-safe and time of storage,please.
Do i keep the oil at 350 for 10 mins or do i take it out of the heat when it reaches 350?
Yes when it reach, take off the heat, put back on after 3-4 mins
can I use pther oil like veg.oil for infusing. can be??? thanks
joey zapanta yes you sure could. (I'm a restaurant owner and chef) you can make infusions with any type of oil.
Thanks for sharing
Can you sterilize the bottles beforehand in the dishwasher?
Yes. Just make sure they’re completely dry.
Ohhh I was hoping for the other kind of infusing...
Same process, just throw all your weed in there instead of that shit he's using.
I much prefer this to a cold steep. The oil lasts longer and there's less moisture and less risk of contamination. All my flavouring components are dry though.
How do you do a cold steep?
how about powdered cayenne pepper?
Imagine the pain in the ass it is to try to get that stuff out of the bottle. I think I'll go to the practical route and just put the oil in there.
Will adding the herbs fasten the life of oil? Maybe rot.
i know chefs tend to hate microwaves but
wouldnt it be just as effective but a lot simpler to place what your infusing the olive oil with into the bottle with the oil then heat them up in the microwave in their bottle rather than usung a pan
It’s hard to control the temp in a microwave.
I have now failed twice at making the rosemary oil. In both cases, within hours the oil became cloudy and within days they became solidified sludge. I'm not entirely sure what I'm doing wrong. In fact, both times I went a step further than this video in terms of sanitation. In addition to steeping the herbs, garlic, and peppercorns for approx 10 mins, I also sterilised the bottles in the oven at 250 degrees Fahrenheit for 10 minutes. I feel like I am taking every possible precaution yet some how the oil is spoiling and spoiling fast. The only possible culprit I can think of is the garlic. In the video, I can't really tell if he includes the garlic clove in the bottle along with the steeped herbs. I have and am guessing this is the problem. I would like to attempt this recipe a 3rd time but don't want to do so until I know where exactly I'm going wrong. Any help would be appreciated. Thanks.
Are you storing your oils in the fridge?
Santos Litkie i was
It's solidifying due to the temperature in the fridge, not the garlic. What I do is take my oil out of the fridge and leave it on the counter for about an hour or so before I use it. This gives the oil time to reach room temperature and become a liquid. :) Hope that helps!
Please make sure to use dried ingredients to avoid botulism
@@Mjall2 so only use dry herbs and spices to avoid botulism. I am testing making oils to sell but I don't want them to spoil
I was looking for a THC infused. Lol
Next question: how do you get those herbs OUT of that bottle?
Why wouldn't you just let the concoction cool in the pan and then transfer it into the bottle?
The heat of the oil will sterilize the bottle.
👍🏻👍🏻
Why do you not acidify your herbs first then your storage would be extended
Mine got cloudy??? Why? I steeped it but used fresh herbs.
Is that ok?
I thought anything with garlic had to be stored in the fridge because of the bacteria potential with botulism?
Can I use dried herbs?
You should use dried herbs if you want to conserve it. I would never use anything with moisture in, it's a recipe for disaster, you don't want botulisme.
It does not look like Olive oil ! but nice video, thanks!
Nick Hexum and SA Martinez had a baby? :-P
How do you read "herb" and say "urb" ?
300 F or C
300F. 300C is ridiculously high when it comes to cooking.
300 degrees is way too hot and straight up frys the peppers
Right? I want to know where he pulled that number from because his oil wasn't moving.
this exactly by your instructions and the ingredients just keep getting fried.
additionaly its better for the oil to cool off before pouring it into the bottle. Much smarter and less risky xd
You really should never use olive oil to lubricate hinges or anything. As it dries out it gets really sticky and could eventually make it worse. 1/10 bad advice.
My thoughts exactly
Don’t have any erbs
he forgot the garlic
'Celebrity' Chefs fail to recommend using OLIVE LEAVES to infuse olive oil - so why is that? Because they know very little about nutrition, unfortunately they are obsessed with taste-bud entertainment. Look out for early harvest, hand-picked olive leaves - the antioxidants are more concentrated compared to mature olive leaves that fall to the ground later in the year.
Oil is a natural preservative and heating it up brakes all the good inside it so I dont think this is the best way to do it
Weed
Herbs not Erbs.
Urbs
Why are you pronouncing 'herb' as though it was written 'erb'? If the reason is to imitate French pronunciation then the sound ought to be 'air-b' to rhyme with fair, care, dare etc.
Also, I think the word 'steep' is incorrectly used here. Normally it implies a lengthy soaking as compared to what you show, a relatively quick heating in a manner similar to pasteurisation - ie to kill microbes which would otherwise cause spoilage if the product is kept for any length of time.
Robert Seviour hope you aren't this big of a pedant in real life
You hope in vain and you forgot to finish with a full stop.
Robert Seviour
You remind me of those hopeless people who's parents turn the lights off, lock the side door, and tip-toe upstairs when you come and visit. You know you agree with me too.
shut up.😧
Troy J
only from the privacy of his desk or basement.
Thank you. It would appear that here we have a textbook example of the impotence of the human mind to deal with occurrences it cannot understand.
Great thx - but it's Herb, not Erb, Pleeaase... H dropping is perceived as careles speech or a sign of poor education, the latter not being the case I'm sure....
Herb pronunciation is England, Erb is American.
@@megatexification English word, English pronunciation, there is no American 'English', just a massacre of the English language, despite what Google says - but like I said....
@@Lizzie-sp5dq I did say it was a pronunciation.
Is using capitals mid sentence, such as your capital P in Pleeaase, or abbreviated spelling of the word "thanks" classed as poor education, or careless typing?
@@chrismeredith9609 You're just spoiling for an argument Chris - my opinion of course... 😉 Fact of the matter is, 'erb' is not a word. Period!
Thank you
thank you