I make a lot of flavored oils usually by simply adding spices to a wine bottle and then filling with olive oil and waiting a couple weeks. (if you like spicy, try 1/4 cup crushed red pepper flakes in a standard wine bottle full of olive oil…it turns a really cool red)
anyway Wasabi powder is really fine and I am wondering how well this would work (and for that matter how it would taste) and of course if there are any potential problems like the whole garlic+oil=death thing.
Any time you put organic material in an anaerobic environment, the chance is always there. Using dried herbs/spices reduces the risk because of the low moisture, but the risk isn’t zero.
Do what now? Please clarify.
using wasabi powder should do the trick, at least as well as the trick can be done. I am gonna give this a shot.
Why olive oil? It doesn`t seem like a very good oil for wasabi.
Trader Joe’s has a wasabi sesame oil that is absolute heaven on just about any kind of seafood. I’d gladly give an olive oil a shot based on that.
I’m gonna give this a shot. A little chili oil over linguine is simple and awesome. I usually infuse oils by steeping the desired herb in the oil over very low heat - didn’t know you could do it just by letting them sit.
So I’m assuming you’re using a good, quality extra virgin olive oil for this chili oil? Something pale and neutral-tasting, that’ll really take the color?
Those two things are opposites. A high-quality, extra-virgin olive oil will (should) have a lot of distinct flavor and is usually a dark gold to greeny-gold. “Pure” olive oils are lighter in color and flavor.
Sorry 'bout that; I missed the “or” before the last sentence.
Critical1 mentions the red color the oil takes on, so I’m assuming he/she is using a light-colored oil to start with.