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Title: Infused Oils - Cayenne Pepper Oil "China Moon"
Categories: Condiment
Yield: 3 Servings
| 3 | c | Oil, Corn or Peanut |
| 3/4 | c | Pepper, Cayenne |
Pour oil in a heavy, non aluminum 1 to 2 quart saucepan. Bring the oil to 225 degrees on a deep-fry thermometer over moderately low heat. Remove from the heat and stir in the cayenne pepper, and let cool to room temperature undisturbed, or overnight if you wish.
Strain the oil slowly and patiently through one or more large paper coffee filters into an impeccably clean glass jar. Store at room temperature.
A whoppingly spicy-hot oil, this is the perfect seasoning to use when you are wanting 1,000 watt chile power with only a few drops of oil. It was suggested by a recipe in one of my all-time favorite cooking-as-culture books, "Chinese Gastronomy" by the erstwhile ladies Lin.
Be strict about observing the oil temperature, and do not add the cayenne if the oil is hotter than 250 degrees, or it will burn to a hideous mess.
Like any dry spice, the cayenne should smell "alive" if the results are to be good. The kind we buy from our spice merchant comes in three grades of ferocity. We buy the hottest. Why fool around?
Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair 6/29/94
From: Marge Clark Date: 05-26-95 From: Kneadles@esosoft.Com (Hugs) Date: Fri, 13 Mar 1998 07:29:59 ~0600
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