Go to the Recipe: Chorizo Oil
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Could you do this sous vide (like the thyme oil) and get something that'd last longer? If so, how warm would you cook it?
The chorizo is salted, smoked and cured, I dont see why this oil wouldn't last for 1-2 month if kept in a cool place.
I never understood how 2 ingredient who last for months separated can't last more than a few days when combined...
Oil lasts a long time on its own and garlic has decent shelf life but put the two together and soon you might be playing with botulism. Just because two ingredients have shelf life on their own does t mean they retain those qualities when they get added to other things.
Other than eggs, what are some other tasty things this could be used with? (Yes, I know Iām about 3 years too late. š)
Can you make a big batch and freeze some?
yes
I tried this twice and failed both times. The first time around I pulsed it too much and the chorizo turned to mush. The whole mixture became cloudy and gross looking. The 2nd time I pulsed it right, simmered it on low heat and it didn't change color at all. It was just oil with tiny bits of chorizo. Not very appetizing looking. I purchased dried chorizo, however I realized afterwards it was a nitrate free version. Where did I go wrong?
Hello Matthew, Nitrates should not matter although they do keep meat bright red. The red will mostly come from red chile. The longer the oil sets the deeper color it will become. Resting in the fridge overnight should result in the most color. You can always add a touch more paprika for better color. Each sausage will vary by maker in color and grind.
