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Belgian Flip Waffle Maker
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Useful culinary techniques from the world’s most renowned chefs.
Bain-Marie (water bath)
Working with puff pastry
Infused oils are an all too seldom explored outlet for culinary creativity, and as well as allowing a superb opportunity to blend flavours in interesting ways, they also make great gifts that can be tailored perfectly to the recipient.
Start with 1 cup dried or 2 cups fresh herbs and 3 cups high quality olive oil and adjust to taste.
Hot infusion method: Recommended for dried chilies, garlic, mushrooms, ginger, cayenne, pepper, curry, dried lemon grass or other Asian spices.
-Crush herbs with the back of a knife to release flavours.
-Stir herbs and oil together and simmer at medium heat for 20 minutes.
-Leave to cool.
-Remove the herbs, or leave in to allow flavours to become stronger over time.
-Keep in a sterilized, tightly sealed bottle in a dark place for up to two weeks.
Cold infusion method:
Recommended for fresh herbs such as rosemary, oregano, mint and mustard.
-Crush herbs with back of knife to release more flavours.
-Fill a sterilized jar or bottle with herbs and cover with oil.
-Close tightly and shake well.
-Store for two to six weeks in a location where it will receive direct sunlight to help the herbs release more flavour.
-Taste every two weeks until you achieve the desired flavour.
-Remove herbs if you don’t want the flavour to become stronger over time.
-Store the bottle in a dark place for up to two months from the date the olive oil was opened.
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