Chile Infused Oil
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes, plus 30 minutes cooling and 24 hours infusing
Yield
Makes about 3 cups
Ingredients
Before You Begin
Although canola oil is called for in the recipe, corn, peanut or olive oil will also work well.
Instructions
- Combine oil and crushed hot chile in a non-corrosive, heavy-bottomed pan. Starting on the lowest heat possible, bring oil temperature to 140 degrees (use a deep-fry or candy thermometer), and maintain temperature for 10 minutes as oil weakly bubbles.
- Carefully transfer oil to heat-proof 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.
Time
30 minutes, plus 30 minutes cooling and 24 hours infusingYield
Makes about 3 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb; for example, ginger, chile peppers, and peppercorns needed heat to activate their flavors. For hot infusions, we heated the oil to just 140 degrees, which was hot enough to release the flavors but low enough to keep them from turning bitter.
Before You Begin
Although canola oil is called for in the recipe, corn, peanut or olive oil will also work well.
Instructions
- Combine oil and crushed hot chile in a non-corrosive, heavy-bottomed pan. Starting on the lowest heat possible, bring oil temperature to 140 degrees (use a deep-fry or candy thermometer), and maintain temperature for 10 minutes as oil weakly bubbles.
- Carefully transfer oil to heat-proof 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments