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How-To

Infusing Oils with Flavor

Capturing the essence of herbs and spices is as easy as making a cup of tea

Fine Cooking Issue 12
Photos: Boyd Hagen
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Homemade infused oils have a freshness and an intensity of flavor that can’t be matched. Infused oils make wonderful vinaigrettes and marinades, and there’s nothing better than a grilled portobello mushroom drizzled with garlic-rosemary oil. You can use the oil for sautéing and stir-frying, but its flavor is most intense if you use it uncooked.

Jeffrey Peppet explains how two infusion methods, a few simple pieces of equipment, and a flavor of your choice can produce colorful, intensely flavored oils.  Stored properly, homemade infused oils add richness and character to food and make inspired holiday gifts.

Recipes include Indian Spice Infused Oil, , Smoky Southwestern Infused Oil, Ginger & Sichuan Peppercorn Oil, Garlic-Rosemary Oil, Fresh Tomato-Basil Oil

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