Thursday, September 25, 2008

Helping Solve the World's Other Oil Crisis

Right up there with debates about offshore drilling, and the nation's outdated and inefficient crude refineries, is the country's frustration with how the heck do chefs make those cool, colorful infused oils. Well, wonder no more. As promised, in Part 1 of the 24-item "Food on Foodbuzz" tasting menu, here's a video recipe showing the extremely easy method for making infused oils.

This smoked paprika oil uses the faster, heated method, as opposed to some chefs who simply mix oil and powdered spices, and leave them for a few weeks to infuse. This technique only takes a few hours and works just as well. Some would even argue that the heat at the beginning of this recipe brings out a deeper flavor in the pepper, than the uncooked version. Enjoy!



Ingredients:
1 1/2 tbsp smoked paprika, or other powdered spice
1/2 cup grapeseed, or other neutral flavored oil

15 comments:

milkshake said...

I suppose this could be also useful on meat (that does not have enough marbling) done on a skewer in the oven at high heat. Grapeseed oil handles high temeperatures better than most other vegetable oils and the smoked paprika will lend the color and flavor to emulate a grilled taste without overwelming the natural flavor of the meat

Anonymous said...

What recipes could you use this type of oil with?

Pyrofish said...

Many arroz con Pollo recipes call for oil to be infused with annatto seeds. Mostly fro color as I understand it. I bought some annatto try it, but I ended up using it on the puerco pibil ;-)

Chef John said...

these can be used for the things I mention at the end of the video, and almost any grilled fish, meat, chicken, veg etc. Also for plate decoration.

Patrick said...

Chef,
I didn't realize how angry I was today until I heard the first few bars of piano, and felt my brow un-furrow. Thanks for that.

Cristina Victoria said...

Your opinion is important to me. Do you think we should bail out these Wall Street MF's? I think Obama and Mc both failed the American people. These lady for VP? Maybe for President? This people are planning to have us on war for the rest of our life time. Do you think her son is in the line of fire? I doubt it very much. The girl is lost. This is not a beauty pageant.
I tried el Puerco Pibil. Total success! My kitchen is my refuge.
Love,
Cristina Victoria.
Note: Say hi to Michell. Lucky girl!

Chef John said...

please see the story posted today.

Connie said...

Would this be good for a dipping oil for bread?

Chef John said...

sure! its pretty subtle, but it could be used for that.

Stephanie said...

My question would be how long infused oils last.

Should they be refrigerated after making? How long before going rancid? Does using a neutral oil as apposed to an olive oil help with the lifespan of the infused oil?

Thanks :)

Chef John said...

spice oils should last as long as the oil lasts. Grapeseed will last longer than olive oil, as it is "purer" but I dont know how long since I've never had one around long enough to go rancid.

Birder said...

Love this idea Chef!

Let's say I wanted to make a really strong, garlicky olive oil for dipping bread into. What proportions would you recommend? Would fresh garlic or garlic powder be better?

Chef John said...

fresh and raw!!! throw away all your garlic powder. Except for a few dry rub recipes, I see no reason to ever use it, when fresh is so far superior. Unless allergies to fresh or something like that.

Birder said...

Opposite of allergic! Bring on the pungeant flower!

So what would be a good ratio of raw (chopped, minced?) garlic to oil in order to get a really strong flavour?

Chef John said...

i think 6 minced per cup would be strong, but you should google it to see what others do.