Recipes | Infused Oil | Wolf Convection Steam Oven

Create your very own oil tasting bar.

Rendimiento: Varies

Tiempo de cocción: Varies

2 cups grapeseed oil

1 head garlic cloves

2 cups grapeseed oil

4 sprigs fresh rosemary

2 cups grapeseed oil

1 dozen fresh bay leaves

2 cups grapeseed oil

1 cup fresh chives, chopped

2 cups grapeseed oil

1 cup sesame oil

1/2 cup whole dried chili peppers

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Método de preparación

Combine ingredients in a vacuum-seal bag. Vacuum seal the bag; if using the Wolf Vacuum Seal Drawer, vacuum on level “3.”
Place bag in oven on a wire rack set at position “2.” For garlic, rosemary, or bay leaf oil, set oven to 135°F Sous Vide Mode and sous vide for 3 hours. For chili oil, set oven to 165°F Sous Vide Mode and sous vide for 2 hours. For chive oil, no cooking is needed; after infusing using the vacuum sealer, strain and refrigerate immediately.
Carefully remove bag from the oven and place into an ice bath to cool completely, about 30 minutes. Strain oil, discarding aromatics. Transfer oil to bottles or jars and refrigerate to prevent the growth of pathogens. Use oils for sautéing, dipping, or drizzling over food.