Plant-Based Alchemy: Magnetic Stirrer Hotplate Guide for the Flavour-obsessed

Welcome to Poor Vegan Cook’s guide to oil infusion using a magnetic stirrer hotplate —

A simple tool that unlocks flavor, precision, and creativity in plant-based cooking.

 

This short guide offers step-by-step methods for creating infused oils that elevate your vegan meals.

 

Whether you're crafting bold chili oil for noodles, earthy garlic oil for ramen, or herbaceous finishing oils for salads and breads, you'll find that slow stirring and gentle heat bring out the best in your ingredients — without burning or overpowering them.

All recipes here are:

- 100% vegan

- Beginner-friendly

- Adaptable and scalable

- Designed for use with magnetic stirrers

So let’s get into it: grab your ingredients, power on your hotplate, and start infusing some 

vibrant, homemade flavors into your kitchen!

Black Garlic Oil (Mayu)

Purpose: Rich, umami-packed oil for ramen, stir-fries, or dipping.

Ingredients:

• - Avocado oil or cold-pressed olive oil

• - Black garlic or roasted garlic cloves

Instructions:

1. Add garlic and oil to a clean, heat-safe glass beaker or jar.

2. Insert a magnetic stir bar and place on your stirrer hotplate.

3. Set temperature to 60–70°C (140–160°F).

4. Stir continuously for 1–2 hours until oil is deeply infused.

5. Strain out solids and store oil in a sterilized glass bottle.

Chili Crisp Oil

Purpose: Spicy and aromatic topping for rice, dumplings, and noodles.

Ingredients:

• - Chili flakes

• - Sichuan peppercorns

• - Star anise, cinnamon stick

• - Sliced garlic and shallots

• - Avocado oil or extra virgin olive oil

Instructions:

6. Combine spices and aromatics in oil and set stirring temperature to ~90°C (194°F).

7. Infuse for 30–60 minutes, allowing all flavors to release.

8. Carefully strain and pour over fresh chili flakes for crispiness.

9. Store in a sealed jar; use within a few weeks.

Herb-Infused Olive Oil

Purpose: Elegant finishing oil for salads, breads, and roasted veggies.

Ingredients:

• - Fully dried herbs (Rosemary + thyme, Basil + garlic, Lemon zest + parsley)

• - Olive oil

Instructions:

10. Use fully dried herbs to prevent spoilage.

11. Add herbs and olive oil to a jar with a stir bar.

12. Heat gently to 50–65°C (122–149°F) for 1–2 hours.

13. Let cool slightly, strain, and bottle in dark glass.

Storage Tips

• - Always label your infusions with the date.

• - Store oils in a cool, dark place or refrigerate to extend shelf life.

• - Use clean utensils each time to prevent contamination