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Apr 21, 2013 05:53 PM

infused oils

I know that this is a old topic, but I have a question on oil infusions and can not seem to find the answer.

I made a hot infused oil with citrus rind and habanero peppers. I simmered the oil for a good 25 minutes with fresh peppers and the rind, afterwards I removed all of the solid materials and put it in a dry glass container. Anyways my question is not about botulism, I'm curious as to why my oil is now completely cloudy after about a twenty minute rest?

I am very particular on the ingredients that I use, inspect thoroughly, wash, dry, the whole nine yards. The only thing that I did not do was dehydrate them before the infusion but my oil was warm enough that they sizzled almost the entire time but not to the point of being burnt or darkened, just a little crispy and the oil was not to the burning temperature either.

Any input would be fantastically appreciated :)

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  1. I've never attempted that delicious sounding combo. But, you're probably over 100F too hot. "Simmering" oil is hotter than simmering water. Try it at 140F. Of course, you'll probably want to later refridgerate it, so you'll certainly get cloudiness regardless. That's the beauty of homemade infused oils. :-)

    1 Reply
    1. re: VTB

      Thank you for your reply, I will definitely give it another shot at the different temperature. Very glad I didn't get upset enough to throw it out, it does have a very gorgeous color to it.

    2. Fuchsia Dunlop in her book "Land of Plenty" heats the oil on high heat until smoking hot.

      She then removes the oil from the heat and lets it cool to about 225 - 250 degrees then pours the oil over the chile flakes.

      If the oil is too hot you can burn the chiles... if it's too cool, you won't extract the maximum flavor from the chiles.