Condiment Technique: Making Fridge Door Herb Oils from Leftover Greens
Transforming those leftover greens languishing in your fridge into vibrant herb oils is a delightful way to elevate your culinary creations. This technique is perfect for home cooks looking to infuse their dishes with fresh, aromatic flavors while reducing kitchen waste. Herb oils are versatile condiments that can enhance everything from pasta and soups to roasted vegetables and grilled proteins. By mastering this simple process, you'll unlock a world of culinary potential from scraps that might otherwise go unused. The key is to capture the essence of your herbs in a base of olive oil, creating a fragrant and flavorful elixir that's as practical as it is delicious. Whether you're working with basil, parsley, cilantro, or a mix of whatever you have on hand, these oils are easy to make and even easier to use. Storing them in small jars on your fridge door keeps them handy for last-minute cooking inspiration. The process is straightforward, requiring minimal equipment and time, making it an accessible technique for cooks of all levels. Let's dive into the art of making fridge door herb oils and turn your kitchen scraps into culinary gold.
Notes
Creating herb oils is a fantastic way to preserve the flavor of your greens and reduce food waste. The science behind it is simple: oil acts as a solvent, drawing out the aromatic compounds from the herbs. Ensuring your herbs are completely dry before submerging them in oil is crucial to prevent spoilage. One common mistake is using too much waterlogged herbs, which can lead to bacterial growth. Always use clean, dry jars and high-quality oil to minimize risks. For safety, consume the oils within two weeks and store them in the refrigerator. If you notice any off smells or cloudiness, discard the oil immediately. As for make-ahead, these oils are best when fresh but can be prepared in advance and stored as directed.
Steps
- 1 Gather your leftover herbs and give them a quick rinse.
- 2 Pat the herbs dry with a clean towel to remove excess moisture.
- 3 Pluck the leaves from the stems, discarding any discolored or wilted leaves.
- 4 Fill a small jar halfway with the fresh herb leaves.
- 5 Pour high-quality olive oil into the jar until the herbs are fully submerged.
- 6 Use the back of a spoon to gently press the herbs into the oil, releasing air bubbles.
- 7 Secure the lid on the jar and give it a gentle shake to mix the oil and herbs.
- 8 Store the jar in your refrigerator door for easy access.
- 9 Allow the oil to infuse for at least 24 hours before use.
- 10 After infusion, strain the oil through a fine-mesh sieve into a clean jar if desired.
- 11 Discard the used herbs and store the strained oil back in the fridge.
- 12 Use within two weeks for optimal flavor.
- 13 Shake well before each use to redistribute the herb essence throughout the oil.
Ingredients to explore
00 Pizza Flour
00 pizza flour is a finely milled Italian flour prized for its versatility in creating authentic Neapolitan-style pizza crusts. Originating from Italy, it is milled to a very fine consistency, which is reflected in its name, 'doppio zero,' indicating its fine grind. This flour has a balanced flavor profile, offering a mild, slightly sweet taste with a subtle nuttiness. Its texture is silky and smooth, contributing to a tender yet chewy crust when used in pizza making. In cooking, 00 pizza flour is known for its ability to hydrate quickly and develop a desirable gluten structure, resulting in a light and airy crust that can withstand high-heat cooking without becoming overly crispy or hard.
Almonds
With their golden-brown hue and delicate, edible skin, almonds are a crunchy delight. These versatile nuts boast a rich, buttery flavor that adds depth to both sweet and savory dishes.
Recipes to try
Spinach and Artichoke Chicken Casserole
Creamy, cheesy, and packed with tender chicken, this casserole is a cozy hug in a baking dish.
Tomato Basil White Bean Skillet with Parmesan
A comforting skillet packed with creamy white beans, ripe tomatoes, and fragrant basil, all topped with a generous sprinkle of Parmesan.