Spicy Sechuan Oil
 

Hi -

The NYT had an artcle about a celery and tofu salad derived from Sechuan
Gourmet restaurant in Manhattan yesterday. What interested me was the
spicy oil:

Spicy Oil
1 cup peanut oil
1 piece ginger, 2 inches long, cut into 3 or 4 slices
1 piece cinnamon, 3 inches long
3 cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 star anise
1 tablespoon Sichuan peppercorns
1/4 cup red chili flakes, or more to taste


Heat oil in a small saucepan over medium-high heat; when it simmers, add
ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan
peppercorns and chili flakes. Remove from heat and let sit until cool,
at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and
discard spices.

Anyone interested in the whole thing, go he
http://www.nytimes.com/2010/08/04/di....html?_r=1&hpw

Ian

Spicy Sechuan Oil
 

In article >,
says...
> Hi -
>
> The NYT had an artcle about a celery and tofu salad derived from Sechuan
> Gourmet restaurant in Manhattan yesterday. What interested me was the
> spicy oil:
>
> Spicy Oil
> 1 cup peanut oil
> 1 piece ginger, 2 inches long, cut into 3 or 4 slices
> 1 piece cinnamon, 3 inches long
> 3 cloves
> 1 teaspoon coriander seeds
> 1 teaspoon cumin seeds
> 4 star anise
> 1 tablespoon Sichuan peppercorns
> 1/4 cup red chili flakes, or more to taste
>
>
> Heat oil in a small saucepan over medium-high heat; when it simmers, add
> ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan
> peppercorns and chili flakes. Remove from heat and let sit until cool,
> at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and
> discard spices.
>
> Anyone interested in the whole thing, go he
> http://www.nytimes.com/2010/08/04/di....html?_r=1&hpw
>
> Ian
>


Nice info !

I suppose it must be eaten at once due to botulism !?

Or the fact of going above 250°F is sufficient ?


Gerardus

This information is useful,thanks a lot!