China Moon Cayenne Pepper Oil
Recipe By :
Serving Size : 48
Preparation Time :0:00
Categories: Condiment LowCal (Less than 300 cals) LowerCarbs Vegan
3 cups oil -- corn or peanut
3/4 cup cayenne pepper
Pour the oil into a heavy, non-aluminum 1 1/2 to 2-quart saucepan. Bring to 225F on a deep-fry thermometer over moderately low heat. Remove the pan from the heat, stir in the cayenne powder, and let cool to room temperature undisturbed, or overnight if you like.
Strain the oil slowly and patiently through one or more large paper coffee filters into an impeccably clean glass jar. Store at cool room temperature (not the fridge).
Makes 3 cups (48 one-tablespoon servings)
AuthorNote: A whoppingly spicy-hot oil, this is the perfect seasoning to use when you are wanting 1,000-watt chili power with only a few drops of oil. It was suggested by a recipe in one of my all-time favorite cooking-as-culture books, 'Chinese Gastronomy' by the erstwhile ladies Lin.
Be strict about observing the oil temperature, and do no add the cayenne if the oil is hotter that 250F,or it will burn to a hideous mess.
Like any dry spice, the cayenne should smell "alive" if the results are to be good. The kind we buy from our spice merchant comes in three grades of ferocity. We buy the hottest. Why fool around?
Cuisine: "Asian"
Source: "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi): "April 2013"
Yield: "3 cups"
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Per Serving (excluding unknown items): 125 Calories; 14g Fat (97.2%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium
Exchanges: 0 Grain(Starch); 3 Fat
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