PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements
   Title: Infused Oils - Ma La Oil "China Moon"
 Categories: Condiment, Oil, China moon
      Yield: 2 1/2 cups
 
------------------------NORMA WRENN-----------------------------
      1 c  Corn or Peanut oil
      1 c  Japanese sesame oil
    1/2 c  Scallions, green & white
           - cut in rings
     15    Ginger quarter-size coins
           - smashed
      2 tb Peppercorns, Szechwan brown
    2/3 c  Chile Flakes, dried red
           -shockingly pungent
      2 ts Kosher salt
 
  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. Let simmer for 15 minutes, checking to ensure
  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 impeccably clean glass jar at cool room
  temperature. 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 inimitable 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.
  
  Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN
  1-56305-315-2  1992


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart