Chili-Ginger Infused Oil
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This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.
- Ready In:
- 25mins
- Serves:
- Yields:
- Units:
1
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ingredients
- 1 cup corn or 1 cup peanut oil
- 1 cup japanese sesame oil
- 1⁄2 cup scallion, green & white, cut in rings
- 15 quarter-sized slices ginger, smashed
- 2 tablespoons peppercorns (szechwan brown preferred)
- 2⁄3 cup chili flakes, dried red
- 2 teaspoons salt (Kosher is good)
directions
- Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
- Rest a deep-fry thermometer on the rim of the pot.
- Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
- Let simmer for 15 minutes, checking to make sure the temperature does not rise.
- Remove from the heat and let stand until cool or overnight.
- Strain the oil without pressing the solids; then, discard the solids.
- Store the oil in an completely clean glass jar at cool room temperature.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"This is a rich oil that goes a long way!
Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil.
A little bit goes a long way.
A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness.
If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving."
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This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.