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Curry-Ginger Oil Source: Chef Ming Tsai, adapted from Simply Ming Few foods can boast having the intensity of taste found in a flavored oil. Just a few drops of a specialty oil can complement a wide variety of foods and enhance their nutritional value by replacing such traditional, highly-saturated toppings as butter, cheese or other rich sauces. By combining the light texture and mild taste of canola oil with a potpourri of ingredients, it is easy to brighten up any dish.
Ingredients
Instructions 1. In a large, heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to color, about 8 minutes. Remove from the heat and cool completely, about 20 minutes. 2. Meanwhile, place a large, heavy saute pan over medium heat. Add the curry powder to the dry skillet and toast, stirring, until the curry powder smokes slightly, 8 to 10 minutes. Whisk in the ginger and oil, remove from the stove, and cool completely, 30 to 40 minutes. 3. Transfer the oil and spices to a 1- to 1 1/2-quart glass jar, scraping the pan well. Allow the mixture to stand until the oil and curry powder have separated completely, about 4 hours or overnight. The oil is now ready to use. Store in the refrigerator. Lasts 1 month, refrigerated Yield: 1 qt (1L)
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