Fresh Ideas Infused Oils & Vinegars
Infused Oils and Vinegars, sealed with your Seal-a-Meal™ Bottle Stoppers, are wonderful to have on hand for marinades and salad dressings. You can also seal your favorite recipe into an elegant bottle for the perfect hostess gift.
Preheat the oven to 300º F. In a small metal bowl, combine the ingredients for the oil. Place the metal bowl on an oven rack in the lower third of the oven and cook for 1 hour. Remove the bowl from the oven and cool. Line a strainer with cheesecloth and place the strainer over a 2-cup glass measuring cup. Strain the cooked oil into the measuring cup. Pour the strained oil into a 16 ounce bottle, stopping 1-inch from the top of the bottle for correct sealing. Seal the bottle with the Seal-a-Meal Vacuum Bottle Stopper. Store in the pantry for up to 1 year.
Preheat the oven to 300º F. In a small metal bowl, combine the ingredients for the oil. Place the metal bowl on an oven rack in the lower third of the oven and cook for 1 hour. Remove the bowl from the oven and cool. Line a strainer with cheesecloth and place the strainer over a 2-cup glass measuring cup. Strain the cooked oil into the measuring cup. Pour the strained oil into a 16-oz. bottle, stopping 1-inch from the top of the bottle for correct sealing. Seal the bottle with the Seal-a-Meal Vacuum Bottle Stopper. Store in the pantry for up to 1 year.
Vietnamese Vinegar
Lightly spritz this vinegar over slivered vegetables and rice noodles—the lemongrass flavor is exotic.
1 bamboo skewer peel of 1 lemon (peeled continuously, if possible) 1 clove garlic 1 small piece ginger root 1 small Serrano chile pepper 3 sprigs cilantro, stem slightly crushed 1 stalk lemongrass 5 black pepper corns 1 1/2 cups rice vinegar
Thread the end of the lemon peel onto the skewer. Thread the garlic clove on lengthways. Thread more lemon peel onto the skewer, then thread the ginger, making sure that the skewer will fit into the bottle. Thread on the remaining lemon peel. You may twist the lemon peel around the skewer while threading to make a nice presentation. Place the filled skewer into the bottle. Add the chile, cilantro, and lemon grass to the bottle and drop in the peppercorns. Fill the bottle with vinegar and seal with the Seal-a-Meal Vacuum Bottle Stopper. Allow the vinegar to steep for 5 to 6 days for flavors to blend. Store in the refrigerator for up to 2 to 4 months.
