Stephen Stillwell / Tom Wilding wrote:
> I think that one of the best gifts (and relatively simple to make) are
> herb / spice infusions.
>
> First get a pretty bottle or other container.
>
> Examples --
> Put in a sprig or two of Rosemary - fill with olive oil.

Very bad idea. Never put fresh herbs, veggies or anything else
containing moisture in oil. Botulism is a risk.

> Put in a some peppercorns and a chili pepper - fill with white wine
> vinegar.

You'll want at least a tablespoon of peppercorns and one chili won't get
you very much heat or flavor.


> Put a vanilla bean in a sugar canister.
>
> A little more adventuresome - mix tarragon into softened butter (cream
> cheese) and form into balls -- or roll it flat and cut it into shapes with
> a cookie cutter -- and allow to re-harden.

This will get moldy in less than a week.

> Let your own taste guide you
>
> Make sure to label the container and tie it with a fancy bow.

And maybe a skull and crossbones.

Pastorio

"Bob (this one)" > wrote in message
...
> Very bad idea. Never put fresh herbs, veggies or anything else
> containing moisture in oil. Botulism is a risk.

Bob, I had someone recently suggest to me that a way to
use up the excess of jalapenos I got out of the garden this
year was to put 'em in olive oil - from the above, I take it
this isn't a good idea? Or could I just put them in the oil for
however long it would take to flavor the oil, and then remove
the peppers?

Bob M.

Bob Myers wrote:

> Bob, I had someone recently suggest to me that a way to
> use up the excess of jalapenos I got out of the garden this
> year was to put 'em in olive oil - from the above, I take it
> this isn't a good idea? Or could I just put them in the oil for
> however long it would take to flavor the oil, and then remove
> the peppers?

One solution is to dry them first. Dried ingredients are
not a botulism risk and the oil will keep better in general.
You would also be able to rehydrate the peppers and use them
for other things.

To dry them, remove the tops, slice them in half and put
them in a warm oven until dry but not quite brittle.

To make a dried chile infusion I use this method with a
canola oil:

Hot Infusion
Combine the oil and the flavor ingredients in a saucepan and
heat over a moderate flame. Monitor the temperature with a
thermometer. In most cases a temperature between 180 and 200°F
is sufficient to release the essential oils of flavoring
ingredients. Higher temperatures tend to give the oil a
"cooked" taste and may caramelize or scorch the flavorings.
Strain if necessary and allow to cool. Refrigerate oil after
it has reached room temperature.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Bob Myers wrote:
> "Bob (this one)" > wrote in message
> ...
>
>>Very bad idea. Never put fresh herbs, veggies or anything else
>>containing moisture in oil. Botulism is a risk.
>
> Bob, I had someone recently suggest to me that a way to
> use up the excess of jalapenos I got out of the garden this
> year was to put 'em in olive oil - from the above, I take it
> this isn't a good idea? Or could I just put them in the oil for
> however long it would take to flavor the oil, and then remove
> the peppers?

Not fresh ones. They won't flavor the oil unless you throw some heat on
them. Heat the oil to about 225° and drop in minced peppers. Hold at
that heat for maybe half an hour. Take off the heat, strain out the
pieces, bottle, and make sure there's no moisture in the bottom of the oil.

It works even better with dried peppers because there's no hazard of
botulism. Do the above with dried, chopped peppers for something
approximating commercial hot oils.

You can dry your own peppers in a dehydrator or in a very low oven.
Google recipes for that.

You can add some dried garlic, onion, herbs, and ginger for extra
flavors. Dried citrus zest for a lemon oil hint of flavor. Maybe a 1/2
cup pepper flakes per quart. Couple tablespoons of anything else. After
taking them off the heat, you may strain the previously dried
ingredients or not as you choose.

These oils can be stored at room temp but will last longer if
refrigerated. They will also get cloudy or even become solid, depending
on the kinds of oil you use.

Pastorio