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Path: utzoo!linus!philabs!cmcl2!seismo!rochester!nemo
From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: different uses of oils
Message-ID: <3366@rochester.UUCP>
Date: Tue, 13-Nov-84 09:10:10 EST
Article-I.D.: rocheste.3366
Posted: Tue Nov 13 09:10:10 1984
Date-Received: Thu, 15-Nov-84 01:19:52 EST
References: <297@dicomed.UUCP> <1431@ihuxl.UUCP> <1781@sun.uucp>
Organization: U. of Rochester, CS Dept.
Lines: 16

> ...  And then there's *hot* oil...

I had great success making my own home brew hot oil, from both dried and
fresh peppers.  For dried peppers (obtained from a local oriental food 
store at a very reasonable price), I just put them in vegetable oil, and
let them soak for a couple of months.  It was not very hot at first, but
now it really cooks!  I also bought an "ornamental" pepper, described as
inedible, but I'm not dead so I guess they were refering to how blisteringly
hot the fruit is, and have used fresh hot peppers from it.  They beg to 
be heated up, either by tossing in the oil of a stir-fry about 30 sec before
the other ingredients or by slight roasting.  For the hot oil, I cooked them
slowly for about 5 min. then saved the oil with the peppers still in it.
Be sure you use low heat so the oil doesn't break down, and beware of the
rather intense fumes which may be produced when you heat the peppers --
you know they're ready when you can't go near them anymore.
Nemo