Hot oil for pizza. Sharp oil. Choosing raw materials for infusion

Chili oil is one of the most basic condiments in Chinese cuisine. In fact, it is a burning and incredibly aromatic mixture of vegetable oil and hot peppers. To get a brighter taste, other spicy spices are added to the mixture - star anise, cinnamon, garlic, Sichuan pepper, ginger and.

The process of preparing chili oil is extremely simple and takes only a few minutes, and the fantastic aroma of roasted spices not only awakens the appetite, but also brings an atmosphere of warmth and home comfort into the house. This is partly why today, like centuries ago, despite the abundance and availability of commercial versions of chili oil, the condiment is still preferred to be prepared at home. Even a few drops of chili oil can enhance the look and taste of almost any dish.

The viscous, spicy, orange-red chili oil goes well with salads and fresh vegetables, as well as with more substantial dishes - meat, fish, noodles and stews. Chili oil is also served as a sauce for savory options, used in marinades and soups.

Despite the high concentration of hot peppers, chili oil has a multifaceted taste. Added in small amounts of chili oil, it emphasizes and reveals the taste of other components of the dish, bringing warming notes and a whole bunch of spicy aromas. Try it!

In the simplest version, to make chili oil, you will need: red pepper and vegetable oil.

Vegetable oil: peanut, grape, sesame, soy or regular vegetable, with a neutral smell. You can also use light olive oil, but it tends to solidify when stored in the refrigerator - this should be taken into account.

Pepper- dried hot red pepper. You can buy ready-made pepper flakes or grind dried hot pepper pods yourself.

These are the basic ingredients, to which a few additional ones are usually added to give the seasoning a unique taste and make the aroma even more spicy.

The most popular options are Sichuan pepper, sesame seeds, star anise, bay leaf, five spice seasoning, cinnamon. You can add all or some of them, experimenting with saturation and shades of taste.

One or two pieces of ginger root added to the oil are also optional. The pieces of ginger help to determine when exactly the oil is at the optimum temperature, and also slightly flavors it.

Combine hot pepper flakes, ground red pepper, Sichuan pepper, sesame seeds and Five Spice seasoning.

Grind the spices. You can use ready-made ground spices, but if you have a choice, give preference to whole ones, so the mixture will turn out to be more fragrant.

Place the spices in a ceramic or earthenware container. Add 2 whole star anise and 2 bay leaves.

Measure vegetable oil and add one or two pieces of ginger to it. Heat the oil over medium heat until the ginger pieces are wrinkled and dark golden in color.

If ginger is not available, keep an eye on the oil and turn off the heat as soon as a light smoke appears above the surface. If you miss this moment and the oil is overheated, turn off the heat and wait until the smoke subsides before adding the oil to the spices.

Carefully, in a thin stream, pour the hot oil into the spices. The mixture will sizzle and bubble. The hot oil will fry the spices and release their aroma.

Stir the mixture thoroughly and leave it to infuse for 3-4 minutes. Then remove the star anise and bay leaf - these spices have a very strong aroma and taste, if left in oil, they will gradually drown out the rest of the bouquet of spices.

Chili oil is ready. The oil can be served immediately to the table and used both warm and chilled.

During the steeping and cooling process, the spices will settle to the bottom, which will allow you to use the seasoning in two ways: use pure chili oil without spices - when you need a light and mild taste. Or shake and mix the oil and spices for a hotter, richer taste.

In an airtight container in the refrigerator, the oil can be stored for up to 6 months, but gradually its taste and aroma will weaken. Without loss of taste, chili oil can be stored for 2 weeks.

Flavoring vegetable oil is one of the common culinary techniques for preserving the flavors of spices and herbs.

Such vegetable oil serves as an excellent flavoring additive to many hot dishes, salads, marinades and sauces. Any self-respecting culinary specialist has in stock several types of flavored vegetable oils prepared on the basis of their favorite spices, spices or their combinations.

In this article, I will talk about the technology of making flavored vegetable oil at home and share 5 of my favorite recipes for such oils.

The basic recipe for flavored vegetable oil is simple: the selected flavoring ingredients are cleaned, thoroughly washed and dried, the desired spicy spices are crushed or roasted to obtain a more intense aroma. You can choose any ingredients for flavoring, according to your taste preferences.

The most common vegetable oil that is flavored is extra virgin olive oil; it can be used at room temperature, but to achieve the best result, it is recommended to heat the oil to a temperature of 50-60 0 C - this way the aromas and flavors of spices will be revealed better and deeper.

Prepared herbs and spices are poured with oil and infused in a cool dark place for 2 weeks. After the required time has elapsed, the oil is filtered and poured into clean beautiful bottles. You can leave the spices in a container with oil, where they were infused, but in this case they must be completely covered with oil, otherwise they will deteriorate.

Flavored vegetable oil is stored for several months in tightly sealed containers, in a cool, dark place.

And now I will share with you 5 of my favorite recipes for flavored vegetable oil, which I use very often in my dishes.

Garlic oil. The simplest and most often used oil in various recipes. The amount of garlic on which the oil will be infused, I determine the desired depth of taste and aroma of the oil.

Spicy vegetable oil.For this oil, I choose my favorite spicy spices - allspice and black pepper, cloves, cardamom and star anise. Before pouring spices with hot oil, and crush them or fry them in order to reveal their aroma.

Hot chili oil.This oil is number three on my list of commonly used flavored vegetable oils. The amount of chili I infuse the oil with is also determined by the desired depth of flavor and aroma, but in this recipe I also take into account the degree of peppery spiciness.

Basil oil.I really like to use this oil in salads made from fresh herbs and vegetables (it goes especially well with tomatoes). The ingredients for this oil are: fresh green basil leaves, raw lemon zest, a little garlic or chili pepper.

Mediterranean spice oil.This oil goes well with many pasta dishes, minced meat, grilled vegetables, and even pizza. I insist this oil on rosemary, thyme, bay leaf, garlic, black pepper and chili.

Of course, these are not all the recipes of flavored vegetable oils that I use, but these are the most beloved and often used.

I hope this article was interesting and inspired you to create and use flavored vegetable oils. Try to enrich your recipe with an original subtle touch, which will be added by the flavored vegetable oil created by you personally, and your dish will turn into a real culinary masterpiece!

I will also be glad to receive feedback on your cooking experience based on the materials of my article.

Spicy pizza oil Fans of Italian restaurants often admire not only delicious, hearty and appetizing Italian dishes, but also aromatic oils that are served with pizza or pasta. Garlic cloves, small peppers and fragrant herbs sometimes float in them. But, if many people now cook pizza at home, then not everyone knows how to insist such a tasty and spicy oil on their own. We want to help you and publish a recipe for a spicy oil that will change the taste of any dish for the better. The recipe is very simple, requiring absolutely no skills and knowledge, only patience. In addition to the fact that fragrant spicy oil will perfectly set off the taste of your dishes, it is also good for health, since in the process of infusion it draws in a lot of useful trace elements and vitamins. Our oil, for example, has anthelmintic and antimicrobial effects, improves blood circulation and digestion, because it is infused with garlic and hot peppers. You can also make your own butter by adding other herbs and spices to it. For example, rosemary or sage will add a very unusual aroma and piquant taste to olive oil, which, moreover, will take care of your women's health.

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Photo Gallery: Spicy Butter

Spicy pizza oil Fans of Italian restaurants often admire not only delicious, hearty and appetizing Italian dishes, but also aromatic oils that are served with pizza or pasta. Garlic cloves, small peppers and fragrant herbs sometimes float in them. But, if many people now cook pizza at home, then not everyone knows how to insist such a tasty and spicy oil on their own. We want to help you and publish a recipe for a spicy oil that will change the taste of any dish for the better. The recipe is very simple, requiring absolutely no skills and knowledge, only patience. In addition to the fact that fragrant spicy oil will perfectly set off the taste of your dishes, it is also good for health, since in the process of infusion it draws in a lot of useful trace elements and vitamins. Our oil, for example, has anthelmintic and antimicrobial effects, improves blood circulation and digestion, because it is infused with garlic and hot peppers. You can also make your own butter by adding other herbs and spices to it. For example, rosemary or sage will add a very unusual aroma and piquant taste to olive oil, which, moreover, will take care of your women's health.

Ingredients:

• Olive oil 250 ml
• Garlic 1 clove
• Hot pepper 1 pc.
• Dry oregano 2 tsp

Instructions

• Step 1 To prepare hot oil, take olive oil, hot pepper, a large clove of garlic and dried oregano (oregano).
• Step 2 In a clean, dry container that can be sealed tightly, pour in the olive oil and add the garlic, oregano and pepper. Pierce the hot pepper pod beforehand so that it does not pop up.
• Step 3 Close the bottle tightly and put in a dark place, infuse for 7-10 days at room temperature. Shake the oil daily. Store the finished oil, tightly closed, in a cool place.

To prepare fragrant oil, choose a container with a wide neck so that grass shoots, pieces of vegetables and fruits, and so on can easily pass into it. The ideal option is a glass bottle (jar) with a wide neck and a screw cap. If you do not have such a container - do not be discouraged! Infuse vegetable oil in ordinary glass jars. When it's ready, just pour it into a pretty bottle.

Choosing an oil

Choosing raw materials for infusion

• Vegetables: , and many others;
• Fruit: orange, lemon, tangerine and zest;
• and(dried) ;
• : cloves, cinnamon, allspice and black pepper, cardamom and others;
• Herbs: , dill, parsley, and so on

to infuse the most fragrant oil, you can always visit our market by comparing the offers of different online stores.

Marjoram garden Scandi 14 rub
Russian Garden

Coriander (Cilantro) Amber 17 rub
Russian Garden

Mint Muscovite 15 rub
Russian Garden

Estragon Gribovsky 14 rub
Russian Garden

The above ingredients can be used individually or combined to your liking. It is extremely exciting to infuse oil: by changing the composition and quantity of certain components (herbs, spices, fruits, and so on), you can get an amazing taste and aroma of the final product.

Secrets of cooking fragrant oil

To prepare fragrant oil correctly, it is necessary not only to know the technology and recipe, but also to take into account some important nuances:

• insisting vegetable oil on herbs, it is better to give preference to fresh herbs - it will give it a richer flavor than dried;
• before laying in a container, spicy herbs should be slightly mashed in your hands;
• You can use whole herbs or pre-cut them with a knife. Citrus zest is laid both in rather large pieces and chopped.

Main Rule, which should remain the same regardless of what you decide to use for infusion - raw materials must be dry. Anything that requires washing (vegetables, fruits, herbs) - wash. But be sure to dry them before laying them in a container. Do not neglect this rule: water that has fallen into a container of oil can nullify all your work.

Having dealt with the containers, raw materials and utensils for infusing fragrant oil, we turn to the secrets of its preparation.

How to prepare fragrant vegetable oil

It can be made in three different ways - depending on the recipe and the raw materials used.

Method number 1

Ideal for flavoring oil with various herbs or their mixture. It consists in the following:

1. Vegetable oil is heated over low heat, not boiling. The oil temperature should be around +80...+85°C.
2. Herbs (herbal mixtures) are put into the oil, allowed to cool, and only then poured into prepared containers.
3. Infuse for about 2-3 weeks, depending on how rich the taste and aroma they want to get.
4. As soon as the oil is infused, it is filtered.
5. Store in a dark cool room for about six months.

Method number 2

Good for flavoring butter with ground spices:

1. Spices are ground in a coffee grinder.
2. Transfer them to a clean, dry container and pour vegetable oil at room temperature.
3. Infuse for 5 to 10 days (as soon as the spices settle and the oil becomes completely transparent, it is ready).
4. It is necessary to use the oil infused according to this method within 1-2 months after preparation.

Method number 3

Use it to flavor butter with fruits and vegetables:

1. Vegetables or fruits are thoroughly washed and wiped dry.
2. Grind into a puree using a blender.
3. Bring the puree to a boil over low heat, pour in the vegetable oil, mix well and pour into a bowl for infusion.
4. Insist from 3 to 5 weeks.
5. The finished oil is either used in this form or filtered through several layers of gauze.
6. Shelf life is about 6 months.

Fragrant oil storage

flavored homemade oils preferably in a dark, cool room: cellar, basement.

Store in a dark cool place

Use of fragrant vegetable oil

• Oil with basil Pairs well with fish and vegetable dishes.
• Oil with cinnamon and cloves used in the preparation of sweet pastries;
• Rosemary Oil emphasize the taste of meat and rice dishes;
• thyme oil will make the taste of pizza and vegetable pies even brighter;
• Oil with lemon or lemon zest will successfully complement the taste of fish;
• Oil with cumin suitable for vegetable dishes;
• Oil with coriander complements the taste of savory pastries and vegetables.

Now for the fun part, the recipes.

You will need:

• cloves - 5 pcs;
• cinnamon - 3 sticks.

Recipe:

1. Cinnamon and cloves are ground in a coffee grinder.
2. The dishes for infusion of oil are thoroughly washed and dried.
3. Crushed spices are poured into a dry, clean container, poured with vegetable oil at room temperature.
4. They insist about a week.
5. Used to make sweet pastries.

You will need:

• light olive oil - 450 ml;
• mint - 4 sprigs;
• allspice - 3 peas.

Recipe:

1. Mint is sorted, washed thoroughly and allowed to dry.
2. Then it is transferred to a clean, dry dish, allspice is added and poured with hot olive oil (mint sprigs should be completely covered with oil).
3. Insist 3-4 weeks.
4. After the specified time, it is filtered and stored in the refrigerator.

You will need:

• light olive oil - 450 ml;
• salvia leaves - 5 pcs;
• marjoram leaves - 3 pcs;
• thyme - 1 sprig;
• rosemary - 1 sprig;
• bay leaf - 2 pcs.

Recipe:

1. The herbs are thoroughly washed and laid out on a towel to dry.
2. Salvia leaves, marjoram, sprigs of rosemary, thyme and bay leaf are placed in a clean, dry dish.
3. Olive oil is heated over low heat (not boiling) and the herbs are poured so that it covers them completely. Or they put the greens in heated olive oil, let it cool, and pour everything together into a clean, dry container.
4. Insist for 3 weeks, then filter and store in a dark, cool room or refrigerator.

You will need:

• refined sunflower oil - 450 ml;
• garlic - 5 cloves;
• basil - 1 sprig;
• marjoram - 1 branch.

Recipe:

1. Garlic is peeled, washed and kneaded in a mortar or crushed with a garlic press.
2. Basil and marjoram are washed and allowed to dry.
3. Minced garlic, sprigs of basil and marjoram are placed in a container with heated olive oil.
4. After the oil has cooled, it, along with the rest of the ingredients, is poured into a clean, dry container.
5. Infuse for about 3 weeks, then filter and store in a dark, cool room.

Advice: You can use rosemary instead of basil and marjoram in this recipe.

You will need:

• light olive oil - 600 ml;
• lemon - 3 pieces (small);
• cloves - 9 pcs.

Recipe:

1. 3 cloves are stuck into each lemon.
2. The jar for oil infusion is thoroughly washed, sterilized, and dried. Then lemons are put in it and poured with warmed olive oil.
3. Insist about 3 weeks.
4. As soon as the oil is infused, the lemons are taken out.
5. Store in a dark cool room.

Advice: Instead of whole lemons, you can use only their peels.

You will need:

• lemon - 200 g;
• olive oil - 800 ml;
• celery - 5 branches;
• salt - 1 teaspoon.

Recipe:

1. Lemons are thoroughly washed and wiped dry.
2. Together with the peel, cut into small pieces or circles.
3. Sprinkle the sliced ​​lemons with salt.
4. The celery stalks are washed and allowed to dry.
5. The dishes are thoroughly washed, sterilized, dried.
6. Lemons and celery sprigs are put in a container and poured with warmed olive oil.
7. Insist 2-3 weeks in a dark place at room temperature.
8. The finished oil is filtered, poured into a dry, clean container and stored in a refrigerator or a dark, cool room.

You will need:

• olive oil - 100 ml;
• black pepper (peas) - 3 pcs;
• allspice (peas) - 3 pcs;
• anise grains - 1/4 teaspoon;
• nutmeg (ground) - on the tip of a knife;
• cinnamon (ground) - on the tip of a knife.

Recipe:

1. Pepper (black and allspice) and anise are ground using a coffee grinder.
2. Mix with cinnamon, nutmeg and transfer to a clean, dry container.
3. Drizzle with olive oil at room temperature.
4. Insist 8-10 days.
5. Store the oil in a tightly closed container at room temperature.

You will need:

• refined sunflower oil (or olive) - 500 ml;
• fresh basil leaves - 30 pcs.

Recipe:

1. Basil leaves are thoroughly washed and transferred to a towel to dry.
2. Pour vegetable oil into a clean, dry container, put dried basil leaves in it, put on fire.
3. On low heat, bring the oil to a temperature of + 85 ° C.
4. Then the container is removed from the stove, the oil is allowed to cool, filtered and poured into clean, dry bottles.

You will need:

• fresh dill - 5 sprigs;
• dill seeds - 1 teaspoon;
• black pepper (peas) - 10 pcs.

Recipe:

1. Fresh sprigs of dill are sorted out, washed and allowed to dry.
2. Then the greens are finely chopped with a knife.
3. Dill seeds are ground with a coffee grinder.
4. Utensils for cooking oil are thoroughly washed and sterilized.
5. Sunflower oil is put on a low fire, heated, not letting it boil, and crushed seeds and dill are put into it.
6. As soon as the oil has cooled to room temperature, it (without filtering) is poured into a sterilized container.
7. The dishes with oil are corked and infused for 7-10 days at room temperature, after which they are filtered.
8. Stored in the refrigerator.

You will need:

• refined sunflower oil - 450 ml;
• white mushrooms (dried) - 50 g;
• a mixture of dried Provence herbs - 1 teaspoon.

Those who like to sit in an Italian restaurant often admire not only delicious, hearty and mouth-watering Italian dishes, but also aromatic oils that are served with pizza or pasta. Garlic cloves, small peppers and fragrant herbs sometimes float in them.

But, if many people now cook pizza at home, then not everyone knows how to insist such a tasty and spicy oil on their own. We want to help you and publish a recipe for a spicy oil that will change the taste of any dish for the better.

The recipe is very simple, requiring absolutely no skills and knowledge, only patience. In addition to the fact that fragrant spicy oil will perfectly set off the taste of your dishes, it is also good for health, since in the process of infusion it draws in a lot of useful trace elements and vitamins. Our oil, for example, has anthelmintic and antimicrobial effects, improves blood circulation and digestion, because it is infused with garlic and hot peppers.

You can also make your own butter by adding other herbs and spices to it. For example, rosemary or sage will add a very unusual aroma and piquant taste to olive oil, which, moreover, will take care of your women's health.

A very simple recipe for spicy Italian cuisine step by step with a photo. Easy to cook at home in 20 minutes. Contains only 331 kilocalories. Author's recipe of Italian cuisine.

• Preparation time: 19 minutes
• Time for preparing: 20 minutes
• Amount of calories: 331 kilocalories
• Servings: 1 portion
• Occasion: Fasting, Dinner, Lunch

• Complexity: Very simple recipe
• National cuisine: Italian food
• Dish type: Sauces

Ingredients per serving

• Extra Virgin Olive Oil 250 ml
• Dry oregano 2 tsp
• Hot pepper 1 pc.
• Garlic 1 clove

Step by step cooking

1. To prepare a spicy oil, take olive oil, hot pepper, a large clove of garlic and dried oregano (oregano).
2. In a clean, dry container that can be sealed tightly, pour in the olive oil and add the garlic, oregano and pepper. Pierce the hot pepper pod beforehand so that it does not pop up.

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