🧄 Whipping Siphon Garlic Infused Olive Oil in Less than 5 minutes! 🧄


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I understand {that a} whipping siphon is like a area of interest kitchen system, however it has a lot of beautiful neat makes use of — amongst them, infusing flavors VERY QUICKLY into oils. In this video, I make a garlic infused olive oil in much less than 5 mins, begin to end. Also, it finishes up costing much less than a 3rd of “boutique” infused olive oils (despite the fact that you might be the use of a most sensible shelf oil).

Products used in this video:
Whipping siphon:
Oil dispenser bottle:

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39 thoughts on “🧄 Whipping Siphon Garlic Infused Olive Oil in Less than 5 minutes! 🧄”

  1. I know absolutely nothing about whipping siphons. That being said I would probably wait till you make a few more videos with it before I invest in one. I am highly intrigued though.

  2. The thought of a whipping siphon has always felt like a guilty pleasure for me. I'm just not sure how much I'd actually use it but you really make it enticing. Have you ever tried a roasted garlic infuse oil? That sounds like it would be really good.

  3. How does that happen so fast? Do you know the science behind it? I'm intrigued. I thought I'd never invest in one but now…….

    Also, do you think the same rules apply as they do to a coffee/spice grinder? One for drinks, one for cooking, etc.? Do yuou have to use one cartridge for each use?

  4. Gosh darn it Steve you've teased my toy impulse again. And you even entice me with a more affordable version of it.
    Lol. Good video. Maybe someday you'll make a version of it for those of us without a whipping siphon

  5. Let me first of all say that I like your videos! I am following you just a good time. This time I would like to commend on your olive oil. Extra light means often processed olive oil. The dry bulk after making the extra vergine oil is extracted with solvents and than processed to get rid of the solvent. This is the worst oil you can buy. It is written of the backside of the bottle “ olio di olive RAFFINATO”. So attention. How do I know? We have our own olives and know the process. If they add 5% extra vergine the producer may call this product Olive Oil, and since it has no taste and almost no colour they call it LIGHT.

  6. I buy my own birthday presents & I think this is going to be it this year. =) (Although I’m cheap, so I’ll probably go with a lower end $50ish model. =)
    You wouldn’t happen to have a sweet lemony whipping siphon keto dessert recipe up your sleeve, would you? =)
    Also, I just rewatched the whipping siphon playlist and you talked about getting into molecular gastronomy. It occurs to me that if the components for spherification are keto-friendly, there are some awesome possibilities there for keto bubble tea, fruit flavored deserts, etc.

  7. OOOhhhhhh, nice! If there was such a thing as "keto" focaccia, this oil would make an excellent Italian butter for dipping. I don't think the whipping siphon is any different than someone buying an electric pressure cooker or an air fryer, technically, an oven or a frying pan could do the trick, but we buy these gadgets to make it easier and quicker to produce quality tasting dishes/condiments etc. 🙂

  8. I really have to get myself one of those whipping siphons. I'm curious as to how much cost one is adding to the garlic/oil by using the cartridges? That is…how much use does one get from one of those cartridges?

    There is something about olive oil with garlic infusion when no heat is involved. There's almost an umami thing going on. I love using it in homemade mayo or on salads, or for the fat in cooking. It's sort of a secret ingredient, if you will, to add a depth of flavor…but it doesn't smack you in the face with garlic.

    If you don't have a siphon, you chop up garlic in 1/4-1/2" pieces, throw it into the oil, let it sit for 4-8 hours and use right away the same day, or store in the fridge for maybe 2 days. Longer isn't safe because of botulism. For years, I would let it sit in the cupboard (chopped garlic in oil) until I found out that there was a huge botulism risk with garlic or herbs in oil. Now I do the same thing, but I do refrigerate it and I only make it in small amounts (2-3 garlic cloves in about 1/2 cup olive oil). I use both the oil and the chopped garlic, usually separate applications. If I use up all of the oil right away on same day, I'll often pour more oil over the garlic pieces, leave it in the fridge and get a 2nd batch for the next day or two.

    If you've never tried this, you might think it's a lot of bother when you can just cook some garlic in your dish, or shake in some garlic powder. It is a completely different experience to use this infused garlic. (I don't Steve would bother sharing if using garlic powder were just as good! ) Obviously, you can just gently heat some garlic in oil on the stove, too, and that's not bad…but the cold infusion is even better, to me.

    University of Idaho Extension has done an awesome pdf on cold oil infusions using citric acid to kill the risk of botulism. I'm going to order some citric acid and give it a try to see if there's a taste issue. It would be great to be able to store a nice jar of garlic in oil in the cupboard! https://www.extension.uidaho.edu/publishing/pdf/PNW/PNW664.pdf

  9. I finally found a use for mine. I bought it a year ago to make chocolate moose for a party and never even took out of the box. All I buy is garlic infused olive oil. Now I am making my own. Thank you.

  10. Thank you for this recipe, just want to know, d
    Do smell stay in whipping dispenser ? Don't want whipping cream with garlic smell😚😚

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