Homemade infused oils and vinegars add gourmet flair to dishes. **Step-by-Step Guide**:
**1. Choose Ingredients**:
- **Herbs**: Rosemary, thyme, or basil.
- **Spices**: Garlic cloves, chili flakes, or peppercorns.
- **Citrus**: Lemon or orange zest (avoid pulp to prevent spoilage).
**2. Slow Cooker Method**:
- Combine 2 cups of oil (e.g., olive, avocado) or vinegar (apple cider, white wine) with your chosen flavorings in the slow cooker.
- Heat on **LOW for 2 hours**, stirring occasionally.
- Let cool completely, then strain through cheesecloth.
**3. Storage**: Pour infused liquids into sterilized glass bottles. Store oils in the fridge for up to 1 month; vinegars last 6 months at room temperature.
**Recipe Ideas**:
- **Garlic-Chili Oil**: Drizzle over pizza or noodles.
- **Lemon-Thyme Vinegar**: Use in salad dressings or marinades.
**Safety Note**: Never infuse fresh garlic in oil at room temperature—it can breed botulism. Always refrigerate garlic-infused oils.
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本文仅代表作者观点，不代表B5编程立场。
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