Most people infuse olive oil with garlic using a long, tedious process that, since they don't want to have to do it often, results in large batches which don't keep well. In fact, there is a serious risk of botulism from keeping garlic infused olive oil and other garlic concoctions in the fridge too long.
Wouldn't it be nice if there was a quick and easy way, using only three ingredients and taking only seconds, to make a reasonable quantity of infused oil?
There is - through the magic of nitrogen cavitation, all you need is garlic, olive oil, and nitrous oxide (via a whipped cream siphon).
- 3/4 cup of your favorite extra-virgin olive oil
- 3 cloves of garlic
- 1 nitrous oxide charger
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Step 1: Measure
Measure out 3/4 cup of olive oil. The proportion for a mild infusion is 1 clove garlic to 1/4 cup oil. If you want a stronger garlic flavor, simply increase the amount of garlic.
Step 2: Crush!
Crush the cloves of garlic with whatever is handy. I used the bottom of a steel bowl that was within arms reach. :) There is no need to peel the garlic.
Step 3: Lock N Load!
Add your oil and garlic to the siphon and insert the nitrous cartridge. Crack the cartridge and give the siphon a good shake or two.
Step 4: Rest.
Let the siphon sit for anywhere from 30 seconds to 3 minutes.
Step 5: Release.
With the siphon upright and a towel over the nozzle, fully release the gas from the siphon.
Step 6: Strain and Enjoy Your Garlic Olive Oil
Open the siphon and strain the contents. The infused olive oil is now ready to enjoy!
This also makes olive oil infused garlic. In fact, this technique will work for any liquid and porous solid combination.
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