tag:blogger.com,1999:blog-8496800963525315493.post177879024477760108..comments2023-08-13T05:38:21.676-07:00Comments on blog.josephhall.com: Infusing FlavorUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8496800963525315493.post-83538570865057542322006-06-08T11:18:00.000-07:002006-06-08T11:18:00.000-07:00My guess, and mind you, this is just a guess, is t...My guess, and mind you, this is just a guess, is that the cold-infused oils and vinegars will be much more subtle. There's a lot of flavor compounds that really open up to the heat, which is one reason why a lot of chefs will recommend toasting whole spices just before use. I also wouldn't be surprised if the heated oils were more aromatic. Then again, I could be totally wrong. One way to find out, I guess!Josephhttp://www.blogger.com/profile/08233239841673325542noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-12098776537124400352006-06-07T20:09:00.000-07:002006-06-07T20:09:00.000-07:00I made some herb oil for a loaf of focaccia a whi...I made some herb oil for a <a href="http://www.zmonkey.org/gallery/2004-Nov-Focaccia" rel="nofollow">loaf of focaccia</a> a while back. Yum, yum, yummy.<br><br>Then recently I started making infused oils just by soaking herbs in cold olive oil. Takes a few weeks but they're delicious. My best was probably garlic and rosemary. It even made spongy white bread toast taste good.<br><br>So my question is, any idea on what's gonna be the difference between a heated and unheated infused oil? It never occurred to me to wonder until just now. I guess I could do a good ole fashioned experiment.Tensaihttp://www.zmonkey.org/blog/noreply@blogger.com