Spice-infused Oils Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Flavor Method Type of Oil Amount of Spice
allspice cold oil canola, corn, peanut, olive 3 tbs ground
caraway cold oil canola, corn, peanut, olive 1/4 cup ground
seeds cardamon cold oil canola, corn, peanut, olive 1/4 cup
ground clove cold oil canola, corn, peanut, olive 3 tbs ground
coriander cold oil canola, corn, peanut, olive 1/4 cup ground
cumin cold oil canola, corn, peanut, olive 3 tbs ground curry cold
oil canola, corn, peanut, olive 1/4 cup curry powder hot chile warm
oil canola, corn, peanut, olive 1/2 cup dried chilies fennel cold oil
canola, corn, peanut, olive 1/2 cup ground seeds ginger warm oil
canola, corn, peanut 1 cup peeled, chopped pepper warm
oil canola, corn, peanut, olive 1/2 cup mixed, cracked
Each recipe uses 3 cups of oil. For ground spice oils, buy whole
spices and grind them in a spice grinder, coffee mill, or with a
mortar and pestle.
Master Method for Warm Oil Infusing: Combine oil and flavoring in
nonreactive, heavy-bottomed pan. Starting on lowest heat possible,
bring oil temperature to 140 degrees (use deep-fry or candy
thermometer to gauge temperature), and maintain temperature for 10
minutes as oil weakly bubbles. Carefully transfer oil and flavoring
to bowl and cool to room temperature. Let sit for at least 1 day
before using. Pour into a clean, tightly sealed glass jar and
refrigerate. Use within 1 month.
Master Method for Cold Oil Infusing: In stainless steel, glass, or
ceramic bowl, combine oil and flavoring. Leave loosely covered with
plastic wrap in a cool, dry place for 3 days. The oil may be used at
this point. If making a ground spice oil, strain through two layers
of cheesecloth and discard spice sediment. Pour oil into clean glass
jars with snug-fitting lids. Keep refrigerated and use within 1 month.
Cooks Illustrated January/February 1995
Submitted By DIANE LAZARUS On 12-21-94
Title: Culinary Starches
Categories: Information
Yield: 1 info
Culinary starches are used to thicken purees, broths, and sauces. The
most common culinary starches are extracted from potatoes, cassava
(the tuber that tapioca comes from), arrowroot, wheat, rice, and
corn. All of them can be used as thickeners, although they vary in
their ability to thicken as well as in other ways.
Like cornstarch, potato starch, which is sometimes known by its French
name, fecula, makes translucent sauces. flour, the most common
thickener in American kitchens, makes opaque sauces. both potato
starch and cornstarch are twice as powerful as flour.
You can substitute cornstarch in recipes that call for potato starch
and vice versa, but you should be aware of differences and make
appropriate adjustments in your cooking technique.
For instance, potato starch gelatinizes at a lower temperature than
either cornstarch or flour and also tends to break down at a lower
temperature. Therefore, sauces thickened with potato starch should be
watched carefully and removed from the heat as soon as they reach the
proper consistency. In addition, potato starch does not have as much
holding power as cornstarch, so sauces thickened with potato starch
should be served promptly.
On the positive side, potato starch is flavorless, making it the
choice of many chefs for delicate sauces. Also, since potato starch
is tasteless, there is no need to "cook out: the raw flavor of the
thickener, as you have to do with flour and even cornstarch. This
means that potato starch can be added much later in the cooking
process. If you substitute cornstarch for potato starch, you should
allow more time for the sauce to thicken and for the raw flavor of
the starch to fade.
Arrowroot, a root starch that comes from a West Indian plant, is more
similar to potato starch and is probably a better substitute for it
than cornstarch. Unfortunately, arrowroot is not as easily available
as cornstarch. You might find it health food stores since it is a
gluten-free product.
Cooks Illustrated January/February 1995
Submitted By DIANE LAZARUS On 12-21-94
Source from luhu.jp
allspice cold oil canola, corn, peanut, olive 3 tbs ground
caraway cold oil canola, corn, peanut, olive 1/4 cup ground
seeds cardamon cold oil canola, corn, peanut, olive 1/4 cup
ground clove cold oil canola, corn, peanut, olive 3 tbs ground
coriander cold oil canola, corn, peanut, olive 1/4 cup ground
cumin cold oil canola, corn, peanut, olive 3 tbs ground curry cold
oil canola, corn, peanut, olive 1/4 cup curry powder hot chile warm
oil canola, corn, peanut, olive 1/2 cup dried chilies fennel cold oil
canola, corn, peanut, olive 1/2 cup ground seeds ginger warm oil
canola, corn, peanut 1 cup peeled, chopped pepper warm
oil canola, corn, peanut, olive 1/2 cup mixed, cracked
Each recipe uses 3 cups of oil. For ground spice oils, buy whole
spices and grind them in a spice grinder, coffee mill, or with a
mortar and pestle.
Master Method for Warm Oil Infusing: Combine oil and flavoring in
nonreactive, heavy-bottomed pan. Starting on lowest heat possible,
bring oil temperature to 140 degrees (use deep-fry or candy
thermometer to gauge temperature), and maintain temperature for 10
minutes as oil weakly bubbles. Carefully transfer oil and flavoring
to bowl and cool to room temperature. Let sit for at least 1 day
before using. Pour into a clean, tightly sealed glass jar and
refrigerate. Use within 1 month.
Master Method for Cold Oil Infusing: In stainless steel, glass, or
ceramic bowl, combine oil and flavoring. Leave loosely covered with
plastic wrap in a cool, dry place for 3 days. The oil may be used at
this point. If making a ground spice oil, strain through two layers
of cheesecloth and discard spice sediment. Pour oil into clean glass
jars with snug-fitting lids. Keep refrigerated and use within 1 month.
Cooks Illustrated January/February 1995
Submitted By DIANE LAZARUS On 12-21-94
Title: Culinary Starches
Categories: Information
Yield: 1 info
Culinary starches are used to thicken purees, broths, and sauces. The
most common culinary starches are extracted from potatoes, cassava
(the tuber that tapioca comes from), arrowroot, wheat, rice, and
corn. All of them can be used as thickeners, although they vary in
their ability to thicken as well as in other ways.
Like cornstarch, potato starch, which is sometimes known by its French
name, fecula, makes translucent sauces. flour, the most common
thickener in American kitchens, makes opaque sauces. both potato
starch and cornstarch are twice as powerful as flour.
You can substitute cornstarch in recipes that call for potato starch
and vice versa, but you should be aware of differences and make
appropriate adjustments in your cooking technique.
For instance, potato starch gelatinizes at a lower temperature than
either cornstarch or flour and also tends to break down at a lower
temperature. Therefore, sauces thickened with potato starch should be
watched carefully and removed from the heat as soon as they reach the
proper consistency. In addition, potato starch does not have as much
holding power as cornstarch, so sauces thickened with potato starch
should be served promptly.
On the positive side, potato starch is flavorless, making it the
choice of many chefs for delicate sauces. Also, since potato starch
is tasteless, there is no need to "cook out: the raw flavor of the
thickener, as you have to do with flour and even cornstarch. This
means that potato starch can be added much later in the cooking
process. If you substitute cornstarch for potato starch, you should
allow more time for the sauce to thicken and for the raw flavor of
the starch to fade.
Arrowroot, a root starch that comes from a West Indian plant, is more
similar to potato starch and is probably a better substitute for it
than cornstarch. Unfortunately, arrowroot is not as easily available
as cornstarch. You might find it health food stores since it is a
gluten-free product.
Cooks Illustrated January/February 1995
Submitted By DIANE LAZARUS On 12-21-94
Source from luhu.jp