Infused oils--how to make?
Id like to experiment making some intensely-flavored infused oils, for example a toasted cumin oil to garnish cauliflower soup.
What advice can you give for procedures, ingredients, flavors, et cetera?
I found that if you slowly and gently heat the oil with whatever you want to infuse it with, the infusee really gives up its flavor to the infuser. For example, simply put 3 or four garlic cloves in 1 cup of olive oil and gently heat on low for about five minutes. You can just leave the garlic in or take it out. Same principle with spices and herbs. Obviously you wouldn't want to use ground spices or delicate herbs like dill for this method. Rosemary works great with this method. But you could easily just stick a few sprigs of whatever herb you wanted in a jar with the oil and let it steep for a few days to get an infused oil.