Yield: 1 Servings
|1 cup||Corn or peanut oil|
|1 cup||Japanese sesame oil|
|½ cup||Thinly sliced green and white scallion rings|
|15 \N||Quarter-size coins fresh ginger; smashed|
|2 tablespoons||Szechwan peppercorns|
|2 tablespoons||Shockingly pungent dried red chili flakes|
|2 teaspoons||Kosher salt|
Makes abaout 2-½ cups
1. Combine all of the ingredients in a heavy, non-aluminum 1-½ quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225*F, stirring occasionally. Let simmer for 15 minutes, checking to ensure the temp. does not rise. Remove from the heat and let stand until cool or overnight.
2. Strain the oil without pressing on the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room temperature.
Menu Suggestions: Because of the large proportion of sesame oil, this is a rich oil. A little 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.
Posted to MM-Recipes Digest by susan <dahlia@...> on Nov 19, 1998, converted by MM_Buster v2.0l.