RE: [CH] Hot Oil explained
T. Matthew Evans (matt.evans@ce.gatech.edu)
Tue, 17 Jul 2001 12:45:39 -0400
>> 1 - 2 qts canola oil, depending on the size of your crock pot
>
>Yuck, why rapeseed oil? I hate the taste.
>
>Olive oil works well, and is the only kind that is used around here when
>making chile oil.
>
>Tom
>
My general thought is that when one is making flavored oil, the best bet is
to use a very mild oil with a very high smoke point -- that way, the oil
will taste like the ingredients that are being used for infusion, rather
than fried olives. Just my humble opinion -- I cook with peanut, grapeseed,
soy, and canola oils and generally try to avoid heating my more flavorful
oils -- almond, walnut, olive, and truffle -- above 200 F or so. Much more
heat than that really kills all of that fine flavor that I paid so much
for....
Matt