ROSEMARY INFUSED OIL RECIPE – FOOD.COM
Total time: 35 minutes
Prep time: 30 minutes
Cook time: 5 minutes
Yield: 1 cup
|1 cup olive oil|
|5 -6 fresh rosemary (each 5 inches long)|
- Combine the oil and rosemary in a heavy small saucepan.
- Cook over medium-low heat for about 5 minutes.
- Remove from the heat and let cool to room temperature.
- Transfer the sprigs to a 4-ounce bottle or cruet.
- Add the oil and seal the lid.
- Refrigerate for up to 1 month.
Calories 1909.4, FatContent 216, SaturatedFatContent 29.8, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
How do you clean an olive oil cruet?
Wash the cruet with warm water and soap and dry it before use. Fill your cruet with olive oil. Remove the top cap of the cruet and pour the olive oil content into the clean, dry vessel. Use a funnel to avoid any spillage. Replace the cruet cap — if it comes with one — until you are ready to pour.
How to cook with citrus peels and olive oil?
Use a peeler to remove the peel of both the lemon and orange. Try to press gently with the peeler, so that you remove only the rind and avoid peeling off the white pith. Put the citrus peels and olive oil in small saucepot. Heat over low heat for about 3 minutes, until the peels soften and bubble but do not curl.
What kind of oil do you use for pie crust?
Oils with a neutral flavor, like canola or vegetable oil, work best in pie crust. Olive oil works in pie crust, but it may impart a slightly olive oil flavor to final product. Be sure that you’re not heating the crust to over 375 degrees Fahrenheit, as this is the smoke point of many olive oils.
How much flour to use with 1/2 C oil?
The most flour to be used with 1/2 C oil should be 2 1/4 C Flour and the least amount to be used is 2 Cups. Had to throw my pie away. Becky S Read More I gave 5 stars for this one.