Go to the Recipe: Thyme Oil
Matz, olive oil isn't considered a neutral oil by most as it has a residual olive flavor. The neutral oils most prefer are vegetable oil & canola oil, or when they need a high smoke point neutral oil it's grape seed oil.
Sounds delightful. To start, peel from a single mandarin or less or more?
Has anyone tried this recipe with avocado oil? canola oil? How does the difference in free fatty acid profile impact the extraction of the organic/aromatic compounds in thyme in this recipe? Thanks!
Estimados ChefSteps, from your experience/expertise flavored oils using Sous Vide or an iSi Siphon??? Which is THE BEST way? Cheers from Buenos Aires (Argentina)
Could you keep it in the hot bath for 8 hours with a similar result and avoid botulism? For convenience I'd rather prepare it before bed and wake up to a finished product.
Roast the garlic.
what was the end result of using olive oil instead of vegetable oil? Can you still infuse olive oil with herb flavours?
Hi, I would like to know if I can apply this with Noisette butter?
Hi Christoph, if you're talking about infusing, absolutely. You could certainly try this in a siphon. Thanks!
Why not put the Siphon in a 55° C water bath - best of both worlds?
I liked to try it with olive oil (what my physician has recommended me to eat every day). According to Matz G this didn't work with him. Does anybody have an idea how to make it work (with olive oil) ?
Having made this at least a half-dozen times and loved it (seriously, it goes on everything, especially eggs) I am now playing with other flavored oils. Rosemary we've done and it's the best thing to dip bread into EVER.
But what I really want is black pepper. Any thoughts from the community or the staff about black pepper ratio, time and temperature as a starting point?
A much simpler solution would be to simply pour the oil+herb mixture into a tightly sealed canning jar, or even a bottle !
Saves you the trouble of handling oil in a wiggly plastic bag
i think I used olive oil.
Is that not neutral enough?
I thought I would have olive oil with thyme flavour
What kind of oil are you using?
Followed the instructions,
Resulted in a completely bland,normal tasting oil. No thyme flavour what so ever.
I combined it with garlic,rosmary and lemon zest,couldn't taste any of them
what did I do wrong?
It depends, but when infusing into oils, it's not really worth the trouble. The bitter compounds that boiling in salted water helps to mask don't really dissolve into the oil, so it's a non-issue.
If I want to infuse lemon or any citrus peel it is recommended to boiled in salted water first?
They'll be somewhat different in flavor, but both can be good. And one is definitely faster. We've talked about pressure infusion and the science behind it here: http://www.chefsteps.com/activ...I recommend trying it both ways, and then letting us know which you prefer.
What do you think about the whipping siphon method for infusing oil that is shown in Modernist Cuisine? Which method works best? it seems that the siphon method is at least faster...Love your sight and videos!
It will vary by the herb and by your preference. This is the temperature we liked for thyme.
Have you figured the best time range for use of the oil in order to maintain volatility of the herbs fragrance?
Any sealable plastic sandwich bag should do fine.
You can purchase ziploc bags in Costco
The risk is some water still being present along the surface of the garlic and allowing spores to germinate and grow. In general, this is a *very* low risk and is a risk with any flavored oils that aren't sterilized (whether or not sous vide packaging is used). If you're concerned, the easiest thing to do is simply refrigerate the oil. This is probably a good idea anyway since it will prolong the freshness of the flavored oil.
I feel like I see notes on botchalism when garlic comes up in sous vide or canning discussions. Should that be something to consider when making garlic oil or is that not really a concern?
No ziploc bags in the UK
Have you tried using the displacement method?
- originally posted by John Jensen
But how do I do that with a home vacuum sealer?
