Chili-Ginger Infused Oil Recipe #53448
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.
by Sharon123
25 min | 10 min prep
SERVES 32 , 2 cups
- 1 cup corn or 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)
- 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.
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5 stars