Szechwan peppercorn oil "china moon"
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Szechwan peppercorn oil "china moon"
  Condiments    Oils  
Last updated 6/12/2012 1:26:03 AM. Recipe ID 60278. URL: http://artofhacking.com/aohfood/60000/60278-szechwanpeppercornoilchinamoon.htm
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      Title: Szechwan peppercorn oil "china moon"
 Categories: Condiments, China
      Yield: 2 Cups
 
      6 tb Peppercorns, Szechwan
      2 c  Oil, Corn or Peanut
      2 tb Chile Flakes, dried red
           -shockingly pungent
  2 1/2 tb Ginger, fresh
           - finely minced
      2 tb Scallions, green & white
           - cut in rings
 
  Heat a large skillet over moderate heat until hot enough to evaporate
  a bead of water on contact. Add the Szechwan peppercorns and stir
  until toasted and fragrant, 2 to 3 minutes. Adjust the heat so the
  peppercorns brown without scorching.
  
  Combine the peppercorns and all of the remaining ingredients in a
  heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a deep-fry
  thermometer on the rim of the pot. Over moderately low heat, bring
  the mixture to a bubbly 225 degrees, stirring occasionally. Let
  simmer for 15 minutes, checking to ensure the temperature does not
  rise. Remove from the heat and let stand until cool or overnight.
  
  Strain the oil through a fine-mesh sieve and discard the solids.
  Store the oil in an impeccably clean glass jar at cool room
  temperature.
  
  This oil is particularly good for salads. Its herbal quality also
  makes it a nice partner to poultry or beef dishes.
  




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Recipe ID 60278 (Apr 03, 2005)

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