Flavored Cooking Oil Recipes: Make your own Infused Cooking Oils & Add Amazing Flavors to your Dishes (Recipe Top 50s Book 124)

Flavored Cooking Oil Recipes: Make your own Infused Cooking Oils & Add Amazing Flavors to your Dishes (Recipe Top 50s Book 124)

Julie Hatfield

Language: English

Pages: 114


Format: PDF / Kindle (mobi) / ePub

Cooking is so much more fun when you’re playing with different flavors. One meal can taste significantly different if you only change a single ingredient. So say goodbye to the boring cooking oils and let these flavor infused cooking oils be the key to creating amazing dishes.

With flavored cooking oils you can easily add interesting flavors to anything you’re cooking. Flavors that you normally wouldn’t experiment with because you’d have to go out and buy fresh ingredients are now easily added because of these flavored cooking oils. Go out once to buy all the flavoring ingredients, prepare the different flavored cooking oils, and they’re ready to add deep flavors to your dishes at any time. Store them in fancy bottles to put them up for display and they even make great gifts for any occasion.

This recipe book offers you 50 recipes for flavored cooking oils that are enhanced with the essence of a variety of spices, herbs, as well as vegetables and fruit. All bursting with fragrant aromas and colors to add that gourmet touch to your meals.

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this oil with any kind of meal. Yields: 2 cups Ingredients: 2 cups Pure Olive Oil 4 ounces Fresh Bay Leaves Method of Preparation: Wash and dry the bay leaves. Place half of the bay leaves in a glass container. Add oil. Place the container in a pan. Fill the pan with water up to 3 fingers from the top of the container. Bring to a boil over medium heat. Reduce the heat. Simmer for 2 hours. Let cool for a half an hour. Strain the oil. Refill the glass container with the remaining bay leaves.

Cashew Oil Celery Oil Chili-Orange Oil Chipotle Oil Chive Oil Cloves and Cinnamon Oil Cold Infused Oil Cranberry Oil Curry Oil Dill Oil Elderflower Coconut Oil French Fry Oil Garlic Basil Oil Greek Oil Horseradish Oil Hot Red Pepper Oil Hot Sesame Oil Lemongrass Oil Lime and Mint Oli Mexican Oil Meyer Lemon Oil Middle East Oil Mustard Seed Oil Nut-Flavored Oil Orange and Rosemary Oil Oregano Oil Parmesan Oil Peppery Oil Porcini Mushroom Oil Pureed Herb Oil Roasted Pistachio Oil Saffron and Pink

this combination. Yields: 1 cup Ingredients: 1 cup Pure Olive Oil Zest of 2 Limes 1/2 cup chopped Fresh Mint Method of Preparation: Place the mint and olive oil in a blender. Blend until smooth. Place the oil mixture in a saucepan. Peel the zest of the limes with a vegetable peeler. Add to the saucepan. Place the saucepan over medium heat. Bring to a simmer. Simmer for 3 minutes. Remove from heat. Strain with a strainer in a bowl. Place a paper filter over a jar. Strain the oil. Allow to

olive oil but the final result is as amazing with sunflower oil. Yields: 1 pint Ingredients: 2 cups Olive Oil 2 ounces dried Porcini Mushrooms 1 tbsp dried Rosemary Method of Preparation: Place the porcinis in a strainer. Rinse with hot water. Drain and pat the mushrooms dry. In a saucepan with heavy bottom, combine the oil, mushrooms and rosemary. Heat over medium heat. Insert a thermometer in the saucepan. Cook until it shows 180 degrees F. Let cool for about 2 hours. Place in glass

Method of Preparation: Combine the ingredients in a saucepan. Heat over medium heat. Cook until the mixture becomes bubbly. Remove from heat. Cool to room temperature. Strain the oil. Discard the annatto seeds. Transfer the oil in a pint sized jar or glass bottles. Seal and store. *Cooking suggestion: Lamb empanadas. Bay Leaf Oil The bay leaves give this oil a bitter spicy flavor that will give your meals a whole new meaning. As we all know, bay leaves are extremely versatile so you can use

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