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Post by Gus65 on Feb 5, 2014 14:54:29 GMT 10
Was thinking about cold smoking some garlic, chillies and capsicum for infusing into olive oil. Planning to use the oil as a drizzle on pizzas and in a salad dressing.
Would it work or should I hot smoke the capsicum to semi dry them, want a combination of the flavours not too much of any one thing. |
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Post by smokey on Feb 6, 2014 11:02:42 GMT 10
It cant hurt as there is not much moisture in a clove of garlic or chilli.
Although Ive had both go off in olive oil eventually
The way I look at it is you can't plonk a fresh tomato in olive oil and expect it to last. However you can plonk in a sun dried tomato and it will last for ages.
Im guessing the same goes for capsicum.
Cold smoking doesnt remove water.
If warm smoking at 65C till semi dry the flavour intensifies with chilli and capsicum and that might be the flavour you want in the oil?
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