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[Modernist Cuisine] Infusing Fat with Basil

Anonymous Modernist 8210

By Anonymous Modernist 8210
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Anonymous Modernist 8210

Anonymous Modernist 8210

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MC folks and friends,

I noticed that the section in MC that deals with infusing flavor into fats does not mention a technique for infusing with basil, even though it lists a number of other herbs. It seems to me that sous vide infusion would be the best technique, given that basil is a heat-sensitive ingredient. But I don't know the time nor temperature that would be appropriate.

Mind you, I am aware of the basil oil that appears in the tomato sphere recipe in volume 5, but this is not really an infused oil, it is a puree of oil and basil leaves.

Thanks in advance for any assistance.

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