Food Goes In Mouth

I just know it. You’re sitting there right now thinking two things: First, who does this bastard think he is, telling me what I’m thinking? And second, why the hell would infusing oil be the first step in some crazy quest for a tasty hamburger?

I say shhhhhh…to both thoughts.

This technique for oil infusion is pretty much ripped straight out of an episode of Good Eats. I’ve dug through the 12 season episode list and cannot figure out which damn episode it is so…um…I guess you’ll just have to watch all of them to see this properly executed.

What I Used

• Lemon Zest, fresh
• Basil, whole fresh
• Lavender, whole dried
• Canola Oil
• Olive Oil
• Quart Mason Jar

What I Did

1. Wash and dry the basil and combine with zest and lavender at the bottom of Mason jar
2. Combine oils in a saucepan and heat to 210°F
3. Carefully remove pan from heat and using a funnel, add the oil to the Mason jar
4. Place cheesecloth/tea towel/straining cloth of your choice on top of the jar
5. If possible, just put the sealing ring back on without the cap, otherwise, seal it up tight with rubber bands
6. After 24 hours on the counter just strain the oil through the lid into some wicked-fancy oil delivery device

I used five parts canola to one part olive oil. I used a pinch and I’m talking about 20 of the little dried flowers of lavender. It’s easy to use too much lavender because it is so overpowering, so this time I barely splashed it. I probably would not be able to taste it in the oil if I didn’t look for it.

This stuff has tons of everyday uses outside of its future burger fate. I urge anybody at home to pick up some of your favorite leafy flavorings and home brew your own varieties of oil. Stay tuned to see what happens with this one.