Oriental Oil

"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 NOTE: Any oils made with garlic MUST be kept refrigerator do to the possibility of Clostridium bacterial being present."
 
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Ready In:
20mins
Ingredients:
4
Yields:
16 Tablespoons
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ingredients

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directions

  • Put about half the oil in a heavy-bottomed saucepan. Heat it, stirring constantly, over medium heat, until the spices start to sizzle and the oil bubbles a bit. If you have a candy thermometer, heat the oil to 140°F Be very careful not to burn it. Sesame oil burns at a very low temperature.
  • Cook for about 5 minutes. The oil should be very aromatic at this point.
  • Remove the pan from heat, transfer the oil and flavorings to a bowl, and allow to cool.
  • Taste the oil to make sure that it hasn't burned, and that it tastes strongly of the spices and herbs. If it doesn't, add more flavorings, and heat again.
  • Add the remaining plain oil to the flavored oil, strain through a cheesecloth if necessary, put the oil in bottles and store them in the refrigerator. It will keep up to 2 months (if made with olive oil, 1 month).

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Reviews

  1. I really liked the idea of this, but using sesame oil just didn't work out for me. No matter how much spices I used, it still only only gave a hint of the other flavors. I'd like to try again with olive oil, hopefully with a better result.
     
  2. I made this the other day, let is sit in the fridge and last night tried it with some soba noodles. Oooooooooh, this is lovely. I think next time I would add some more ginger, and possibly more garlic, I would like the flavor to be just a bit stronger. But what a wonderful idea!
     
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Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
 
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