Carie Posted September 30, 2008 Share Posted September 30, 2008 Ok, this is probably that dumbest question of the day, but it has haunted me forever and I really want to know so here goes. I have seen a million recipes for homemade herbed vinegars and oils. I have probably 50 recipes that sound like they would be cool to make. Something neat. But what in heaven's name do you do with them (other than look at them???)??? I don't just want to put them on salads (I really like 1000 island dressing!) so what do you DO with them after you make them.....because it seems silly to make something that you aren't going to USE! Help me please! Blessings, Carie Link to comment
Crazy4Canning Posted September 30, 2008 Share Posted September 30, 2008 I use them in vinegar/ marinated cucumbers...pasta salads, marinades for chicken, fish, meat... Link to comment
MommaDogs Posted October 3, 2008 Share Posted October 3, 2008 I top breads with them. That's about it. They look pretty, but I'd rather just use the herbs I want to use in that specific recipe. Link to comment
Canned Nerd Posted October 7, 2008 Share Posted October 7, 2008 Some herbed oils might best be left for visual display since some low-acid contents in oil sitting at room temperature become a factory for botulism toxin. Link to comment
susie Posted October 7, 2008 Share Posted October 7, 2008 I've just finished canning a dozen beautiful bottles of chorizo sausage in oil. The sausage turns out a bit dry and crumbly...we use it crumbled in paella, soup, or omlettes. The oil is, however, heaven. A few drops of the rich, deep red, spicey oil (I use either peanut or olive oil to can) makes a big difference to eggs, stews, fried potatoes.... Link to comment
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