Question:

How can I make my own infusions?

Menos lío idea baño de hierbas

Nunca comprar esos baño de hierbas sueltas mezclas? O hacer que su
propio? Para reducir el desorden de agregar las hierbas para perder
agua del baño, poner un par de puñados de la mezcla en
un pedazo de un viejo par de medias, la corbata si fuera poco, y de
lanzamiento en la bañera para empinada.

Frambuesa vinagre

Utilice sólo los más frescos frambuesas para este vinagre.
vinagre de champagne tiene un sabor muy sutil, suave
que va perfectamente con el sabor frambuesa luz,
y es excelente en vinagretas, mezclada con el frío
ensaladas de pasta o ensalada de verduras frescas. Añadir un poco de
las aves de corral durante la cocción, también.

1 / 2 taza de frambuesas frescas de color rojo, tomó de la mejor calidad
1 cucharada de azúcar
1 taza de vinagre de champagne
Dos 1 / 2 pulgadas x 3 pulgadas tiras de cáscara de limón
2 clavos de olor
Uno de canela 2 pulgadas de largo
5 frambuesas frescas

Enjuague y seque bien las bayas. Mezclar el azúcar y el vinagre
en un recipiente de vidrio esterilizado, y agitar o mezclar con
una cuchara de madera hasta que el azúcar se disuelva.

Añadir 1 / 2 taza de bayas, cáscara de limón, clavo y canela
en el contenedor y selle herméticamente con un no metálicos
tapa o corcho. Coloque en un lugar fresco y oscuro, o refrigere
por 1 semana y luego colarla.

Añadir 5 frambuesas frescas y el vinagre se esforzó por
un frasco de vidrio esterilizado, con tapa sellada con un corcho o
la tapa no metálica, y guárdelo en un lugar fresco y oscuro.
Utilice un plazo de 4 meses.

Limón aceite de tomillo

ralladura de un limón
1 & 1 / 2 tazas de hojas de tomillo fresco y tallos
1 taza de aceite de oliva

Enjuague de tomillo, envolver en una gasa o el lugar en un colador de malla fina, y sumergir en agua hirviendo durante 5 segundos.
Escurrir rápidamente y sumergirse en agua con hielo. Escurrir bien, quite
de gasa y el tomillo seco por completo.

Puré de todos los ingredientes en una licuadora o procesador, cepa,
y se vierte el aceite colado en un frasco de vidrio esterilizado, cubra con fuerza.
Mantenga en el refrigerador y úselas dentro de una semana.

Este es un clásico, y funciona bien con los huevos, las aves de corral,
mariscos, escabeches de carne y patatas.

De aceite de ají picante

1 / 4 cucharadita de hojuelas de pimienta roja
1 / 3 cucharadita de pimienta en grano negro, triturados
6 pequeños pimientos secos Chile, finamente picado
1 taza de aceite de oliva

Traiga todos los ingredientes a hervir en una cacerola pequeña,
revolviendo constantemente. Hervir durante sólo unos 5 segundos.
Enfriar y tensión, luego vierta este aceite en una tensión
frasco de vidrio esterilizado y tape bien. Refrigere
para su uso dentro de una semana.

Este aceite caliente picante recogerá su frituras,
salteados, escabeches y vinagretas. Sólo tiene que utilizar para reemplazar
el aceite en los platos o espolvorear sobre el plato se
cocinar o marinado.

De limón y aceite de cebollino

Utilizar este aceite para dar un cítricos delicado y ligero, y
sabor a cebolla a las sopas, salsas, vegetales, pescado y
platos de pasta.

1 manojo cebolletas frescas (aproximadamente 2 onzas)
de cáscara de 1 limón
1 taza de aceite de oliva

Lavar las cebolletas y, a continuación, sumergirse en agua hirviendo durante
unos 10 segundos. Sumergirlas en agua con hielo, y luego
seque por completo.

Puré todos los ingredientes en una licuadora o procesador, y vierta
de aceite en un recipiente de vidrio esterilizado. Cubra y
frío en la nevera durante 1 hora. El petróleo seguirá nube
y espesar.

Sacar de la nevera y dejar que el aceite reposar a temperatura ambiente
hasta que el aceite es clara. Cuele, vierta el aceite en una esterilizada
frasco de vidrio o una botella, y la cubierta de corcho o de fuerza.
Conservar en la nevera y utilizar dentro de 5 días.

Algunos consejos muy útiles

Un sonido pocas ideas para hacer divertida la creación de infusiones y
simple.

Planifique con anticipación! Puesto que usted desea utilizar sólo los más frescos
ingredientes, puede muy bien llegar a la tienda 2 veces.
Una vez para comprar los ingredientes que en la empinada
líquido, tal vez por semana a la vez, y otra vez para el
guarniciones frescas hierbas. (Esto es una gran razón para empezar a
el crecimiento de su propias hierbas!)

Crack y aplastar a las especias con un molinillo de especias o de café
que se lave bien antes de usar otra vez. Amoladoras son tan
más barato que tener una de las especias y un
para ISN café? t mucho de un cargo. Use un mortero y
maja para un entrenamiento, o el fondo de un sartén
contra una tabla de cortar.

cortarlos para infusiones. Esto no sólo evitará
decoloración, pero emite más de los aceites naturales
en las hierbas, también.

Escaldado (sumergir rápidamente en agua hirviendo) las hierbas frescas
ayudará a llevar a cabo sus colores profundos y sabores, y
quitar la amargura de algunas hierbas.

Lave las frutas cítricas cuidadosamente con agua caliente y jabón para
deshacerse de todo rastro de los plaguicidas y la cera. Enjuague y
seque bien.

Use un rallador, extractor, pelador de vegetales o para eliminar
la cáscara sin obtener de la médula muy amargo,
o la parte blanca entre la pulpa y la piel de frutas.

Entusiasmo en primer lugar, el jugo más tarde.

Colar vinagres y aceites a través de 3 o 4 capas de
gasa, o simplemente usar un filtro de café de papel.
Apriete el filtro o gasa, y presione hacia abajo para
libertad a todos los de los aceites de sabor.

aceite de Freír

Utilizar el petróleo como el inicio de frituras, y como
aroma de aceite para ensaladas refrigeradas fideos asiáticos. Uso
tanto o tan poco de pimienta a su gusto, dependiendo
de sus gustos.

1 / 3 taza de raíz de jengibre picado
1 cucharadita de cáscara de limón
2 cucharaditas de pimienta negro, aplastado
1 cucharadita de pimienta de Sichuan, aplastado
1 taza de aceite de canola

Mezcle todos los ingredientes en una cacerola pequeña y llevar a
hervir a fuego medio-alto, revolviendo con frecuencia. Fresco
y poco a poco la tensión esta mezcla. Vierta el aceite en una
frasco de vidrio esterilizado y cubrir bien. Refrigerar y
uso dentro de una semana.

De cilantro y aceite de pimienta de Chile

Agregue un poco de este aceite a la salsa, o rocío sobre la parrilla
gambas o pez espada. Manera muy sencilla para añadir sabor.

3 / 4 taza de hojas de cilantro
4-6 chiles secos Chile
cáscara y jugo de 1 limón
1 taza de vinagre de vino blanco
1 ramita de cilantro fresco

Enjuagar y secar las hojas de cilantro. Aplastar con una de madera
cuchara y coloque las hojas, los pimientos, la ralladura de limón y jugo de
en un recipiente de vidrio esterilizado. Cubra con el vinagre, el
y agitar o mezclar bien. Sella herméticamente, y el lugar este
el recipiente en lugar fresco, oscuro, o en el refrigerador
durante 7 días. Tensión.

Ponga una ramita de cilantro fresco en una botella o frasco de vidrio esterilizado.
Añadir el vinagre tensa y sella herméticamente. Mantenga este
de vinagre en un lugar fresco y oscuro durante un máximo de 2 meses.

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