In this method we use a French technique known as sous vide to extract the flavors of our dry ingredients into our liquid boil. Some flavors are better extracted through oil infusion. Sous vide also gives us precision over cook time and temperature.
Ingredients:
- CrayDad's Dry Boil
- 2 cups - neutral cooking oil (extra light, extra virgin olive)
Directions:
Carefully mix the dry boil and 2 cups of neutral cooking oil. Pour mixture into silicone ice cube molds and freeze until solidified. Then seal one end of a vacuum-sealable bag and carefully place all of the cubes into the bag. Avoid touching the cubes to the sides of the bag then vacuum-seal. Place into pre-heated water bath set at 140 F for 3 hours. The color of your oil will start to pickup the colors of the seasonings. After finished, strain the infused oil through cheesecloth, and pour into a sealable glass bottle. Keep in a cool, dark location.
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