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T.G · 03-06-2016, 10:38 AM

Greg, I wouldn't mind seeing that recipe if you have a link for it.

One of the reasons I made this though was that I wanted a shelf stable infused oil I could just pour back into bottle after straining. I can always sprinkle some salt into the oil once it's served on a small platter.

BTW, now that the oil has cooled off, the garlic flavor is coming though much better. Could have also just needed some aeration time.

03-06-2016, 10:38 AM	#267
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,548 Trading: (37)	Re: Sous vide Greg, I wouldn't mind seeing that recipe if you have a link for it. One of the reasons I made this though was that I wanted a shelf stable infused oil I could just pour back into bottle after straining. I can always sprinkle some salt into the oil once it's served on a small platter. BTW, now that the oil has cooled off, the garlic flavor is coming though much better. Could have also just needed some aeration time.