I downloaded chapter 14 of mod.cuisine@home. I see they infuse oils with pepper/chilis because absence of moisture, keeps the skin.crisp.
That's a good idea, anybody agree?
I also bought the big 5 volume book but can't find the infused oils section, anyone know where it is? This isn't about finishing oils or protein particles hence my carefully worded title.
Basically, I think it's cool to make chilli flavored oil and would like to know is this only applicable to certain chilis/peppers. Would you have to use dried chillis&flakes, due to the possibility of botulism with fresh chillis. Do you just leave in a jar or cook confit. Anybody have anything to say, please let me know because I don't really know what I'm talking about.