Come fare l'olio aromatizzato in casa / vasocottura e olii aromatizzati

Making flavored oil simply and effectively. The use of flavored extra virgin olive oil is becoming increasingly popular on tables around the world. With this video, I created a simple process that can be repeated at home using an electric oven and glass jars (perhaps recycled). In fact, in the video, you'll find how to make this type of product by sous vide cooking in a Roner or Softcooker, a device equipped with a water agitator and a heating element that simultaneously heats. I used sous vide cooking bags, but you can easily repeat this experience with your own glass jars. Place the desired amount of oil in the jar, and add 10% by weight of the spices or herbs you wish to use for your oil. Then, seal the jars tightly and place them in the oven at 70 degrees Celsius for an hour. However, if you want the oil to take on a more intense aroma, extend the cooking time to an hour and a half. If you use jars for cooking, you can leave your aromatics in the jars after baking until ready to use. If you do this, remember to keep the jars upside down after cooking to cool. In the video, as you can see, I poured the sachets into glass jars. I only used this to show you the finished product; otherwise, I could have left the oil in the sachets and opened mine only when ready to use. Since flavored oil is a product obtained by slowly cooking fresh and dried products, it usually has a slightly shorter shelf life than extra virgin olive oil. My advice is to use the oil within six months of the flavoring production date. At this point, all that's left for me to do is wish you the best of luck, and I invite you to subscribe to my channel and share these wonderful experiences on your social media. Subscribe to the channel, activate the bell icon to stay informed about our news, and follow us on social media: Facebook:   / chef.panniello​     / panniellochef​   Twitter:   / frapanniello​   Instagram:   / francescopa...​   Linkedin:   / francesco-...​   Web: https://www.chefpanniello.it/​ School: https://www.lescuoledicucina.it/pugli... Thank you for following me. I'm Francesco Panniello, a chef and chemical expert. I've been working in the restaurant industry for about 20 years. For years, together with my wife, Rosa, I managed the restaurant in the historic center of Foggia, La Botte Bistrot, a distinctive establishment with a barrel-shaped entrance. I have extensive experience in the world of catering, banqueting, and corporate catering. Today, I work with: restaurant and food service start-ups. Starting with the vision of investors who want to launch their own business, I take care of everything, from menu development to staff training; agro-industrial consulting. I design original recipes based on the needs of food technologists for: preserves, sauces, prepared foods, and semi-finished products; cooking shows and demos at trade fairs. I am the point of contact, in the province of Foggia, for two large Italian companies that produce professional catering equipment, for which I provide pre- and post-sales demonstrations; I actively collaborate with a Foggia-based company that specializes in furniture and the resale of professional restaurant equipment. This video project was born as a joke during the stay-at-home period, to occupy my daughters' long days and more. So I dug out a YouTube channel I started about ten years ago but never used. This recipe is suitable for both adults and children. However, if children want to make it at home, they must be accompanied by adults due to the use of potentially dangerous tools. #flavoredoil #oliveoil #francescopanniello