Title: Spice-Infused Oils
Categories: Salad
Yield: 1 Info

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.

Cook's Illustrated January/February 1995

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