Clint
TVWBB Olympian
the grocery stores I shop at the most has a bunch of flavored oils and chunks of bread to dip in them........ basil, lemon, habanero, rosemary, basil, jalapeno... the oils I think cost nearly $20 bottle for probably only 20 ounces....
A few weeks ago I chopped up a habanero and soaked it in oil - after a few days I poured some into a misto sprayer (avoiding any solids) and topped off the container. It's good sprayed!
I picked up a baguette and tore it into pieces & dipped into my oil (very good!)---the only thing that concerns me is I think I might see a little oxidation (I'll try to post a pic tomorrow) and I'm wondering about food safety, preservation, and traditional technique....as in how is this normally done?
A few weeks ago I chopped up a habanero and soaked it in oil - after a few days I poured some into a misto sprayer (avoiding any solids) and topped off the container. It's good sprayed!
I picked up a baguette and tore it into pieces & dipped into my oil (very good!)---the only thing that concerns me is I think I might see a little oxidation (I'll try to post a pic tomorrow) and I'm wondering about food safety, preservation, and traditional technique....as in how is this normally done?