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Infused Oils - Szechwan Peppercorn Oil China

Infused Oils - Szechwan Peppercorn Oil "china is built on Peppercorns Szechwan, Oil Corn Or Peanut, Ginger Fresh Finely Minced, and Scallions Green & White Cut In Rings. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 tbsp
• 2 cup
• 2 tbsp
• 2 1/2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Heat a large skillet over moderate heat until hot enough to evaporate a bead of water on contact.

2. 2

   Add the Szechwan peppercorns and stir until toasted and fragrant, 2 to 3 minutes.

3. 3

   Adjust the heat so the peppercorns brown without scorching.

4. 4

   Combine the peppercorns and all of the remaining ingredients in a heavy, non aluminum 1 to 1 1/2 quart saucepan.

5. 5

   Rest a deep-fry thermometer on the rim of the pot.

6. 6

   Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally.

7. 7

   Let simmer for 15 minutes, checking to ensure the temperature does not rise.

8. 8

   Remove from the heat and let stand until cool or overnight.

9. 9

   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.

10. 10

    Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair 6/29/94