Do any of you guys infuse your own oils? What's the best

>>8220402
Oils aren't that important for cooking. I'd rather use that oil as lube.

>>8220402
Yeah. The best one is where you get some nice fresh garlic and let it infuse for about 3 days. Amazing taste.

>>8220402
My problem is the shelf life.
Botulism rules the roost when it comes to oil infusions.

Has anybody here tried infusing oil with edible lavender blossoms?
If so, how did it turn out? Which kind of oil did you use?

Sichuan chili oil is dope if you can find the Sichuan peppercorns

File: sichuan-round-chillies-loose.jpg (62KB, 900x900px) Image search: [Google]

62KB, 900x900px

>>8220402
Yeah, I do. I make a Sichuan style hot chili oil. I have no idea if this authentic or not but I was taught by a guy I worked with from Chengdu.

Take parts Tien Tsin chilies (those generic dried red chilies you see at the Asian market) and Sichuan chilies (pic related), plus some sichuan peppercorns. The amount of the latter is up to your personal taste. Dry-fry them in a work or a skillet until they turn aromatic. Crush the peppers (I pulse them in my blender), then put them in a heat-safe container.

Heat a neutral-flavored oil until it is well over 100C, but not burning or smoking. Pour the hot oil over the chilies, then allow to cool. It's important that the oil be hot for two reasons: first, the heat sterilizes the finished product. and second, it helps extract more flavor from the chilies.

>>8220402
i like to throw garlic and oil into a slow cooker for a few hours to infuse

then drain that shit and bottle it

its figuratively crack

>>8220851
Yup. I'd be bottling everything with olive oil if I weren't terrified it'd kill me

>>8220850
Do you heat the oil? Crush the garlic?

https://www.youtube.com/watch?v=QrIAO8QDfY4

reminder oil is ez