Text 30991, 76 rader
Skriven 2015-09-18 04:20:00 av DAVE DRUM (1:123/140)
Ärende: Five 145
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Hot Chile Oil  [La Yo]
 Categories: Five, Oriental, Condiments, Chilies
      Yield: 1 Servings
 
    1/3 c  Sesame oil
    2/3 c  Fresh corn or peanut oil
      1 tb Dried red chile flakes; more
           - to taste
 
  Barbara Tropp, the author of China Moon, is also the
  author of "The Modern Art of Chinese Cooking". "Modern
  Art..." is an excellent Chinese cookbook which
  unfortunately (or fortunately) has a high level of detail
  aimed at novice cooks. None-the-less, it is a wealth of
  information. In it, she has recipes for and much
  discussion about infused oils. Her recipe for "Homemade
  Hot Chili Oil" follows ('chili' spelling changed to
  'chile'):
  
  Infusing the oil: Combine the sesame oil and corn or
  peanut oil in a small, heavy saucepan. Heat over medium
  heat for several minutes, until several chile flakes foam
  instantly without blackening when added to the oil. When
  the test flakes foam, add the tablespoon of chile flakes
  to the oil, remove the pot from the heat, and cover the
  pot.
  
  If the test flakes blacken, turn off the heat an let the
  oil cool somewhat. Test with a few more flakes until the
  oil temperature is low enough for them to foam without
  burning, then proceed as above to add the flakes and cover
  the pot.
  
  Let the oil sit overnight or until cool.
  
  Straining and storing the oil: Strain the oil through a
  mesh strainer lined with dry cheesecloth to extract the
  flakes.
  
  Store in a clean glass jar, away from light and heat. A
  cool, dark cupboard is best. I you must refrigerate the
  oil, allow it to come to room temperature before using.
  Stored properly, the oil will keep indefinitely.
  
  Technique Note: For a successful infusion, the oil must be
  hot enough to extract the flavor and color of the
  seasonings, yet not so hot as to cause them to burn. To
  safeguard against burning, use a heavy pot and heat a
  single bit or two of chile along with the oil, so you can
  see precisely the moment at which it will sizzle without
  blackening.
  
  I find that when air is allowed to get to any oil, it
  tends to turn rancid over time. Refrigeration greatly
  slows oxidation. Harold McGee covers this and many other
  food topics from a technical perspective in his excellent
  book which has become my bible: "On Food Food and
  Cooking". McGEE, Harold. New York: Charles Scribner's
  Sons.
  
  McGee states that certain trace metals, salt and light
  also accelerate fat oxidation. While phenolic substances
  (Vit E) and such spices as sage and rosemary inhibit
  oxidation.
  
  FROM: Lynn Ashley; Chile-heads List
  
  Uncle Dirty Dave's Archives
 
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