Wednesday, 4 April 2012

Homemade Chipotle Oil with a Hint of Rosemary

This recipe is credited to Chef John from Foodwishes who had done a chipotle oil a while back. I just added the rosemary for some extra flavours but mainly a prettier presentation. I had my doubts about intensity of the infused oil, but it actually turned out pretty well. Chef John said you could use any sort of spice with a bright color and a good flavour, but I personally think the chipotle is the best choice because of the smokiness.

I used the oil to make kale chips this morning, and it gave the most incredible flavour. The spice from the oil is subtle, but it really adds to the overall flavour of the chips.

I definitely recommend buying a cute little pour bottle if you want to try this recipe. I think I spent less than $4 on mine at the bulk barn and to me, it's totally worth it. The ingredients are so simple and you'll impress all your guests.

1 1/2 cup of canola or vegetable oil
2 tbsp Chipotle powder
1 sprig rosemary

Heat the oil until it reaches 160 degrees. I over heated mine so I just let it cool down a bit. Pour over the spice and rosemary then cover and let it sit somewhere for a week. I didn't count how long mine sat there for, I think almost 2 weeks though. Technically, it shouldn't make a difference if you don't let it sit for the full time because it's only extracting flavour when the oil is warm (at least that's what I think). So when the oil becomes completely cool, not much more would be happening to the oil in the later days.

That's just the theory, but if I'm wrong, please let me know. I'm not in science after all. Enjoy this recipe!

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