Wednesday 31 January 2018

Infused Oils

I think I included the instructions for how to make onion(-infused) oil in my post on Chinese vegetable stock. It now occurs to me that it would make a lot more sense to have it as a stand-alone post. That way it's easy to reference and refer back to if I ever want to suggest using it in other recipes.

Onion Oil
From Mastering the Art of Chinese Cooking
1 3/4 c. peanut oil
1 lb. onions, very thinly sliced (should give ~4 c.)

1. Heat a wok over high heat for 30 seconds.
2. Add the peanut oil and onions and cook for 7 minutes, stirring often to prevent burning.
3. Reduce heat to medium and continue to cook, stirring often, for another 15 minutes. (Onions should turn light brown and crisp.)
4. Turn off the heat.
5. Strain the oil through a fine-mesh strainer into a heatproof bowl.
6. Allow the oil to cool to room temperature.
7. Pour the cooled oil into a sterilized glass jar and close tightly. Oil will keep at room temperature for 1 week or 3 months in the fridge.
8. Transfer fried onions to an air-tight container. Onions will keep in the fridge for up to 3 months.

Scallion Oil
From Mastering the Art of Chinese Cooking
2 c. peanut oil
4 large bunches scallions (~1 1/4 lbs. total), cut into 2" lengths and white portions lightly smashed

1. Heat a wok over high heat for 30 seconds.
2. Add the peanut oil, then the scallions.
3. Allow to bubble and boil for a moment, then reduce heat to a simmer, stirring occasionally, for 20-30 minutes. (The oil should turn golden-brown.)
4. Turn off the heat.
5. Follow straining and storage instructions as for onion oil above.

Garlic Oil
From Mastering the Art of Chinese Cooking
1 1/2 c. peanut oil
2 1/4 c. thinly sliced garlic (~3 heads)

1. Heat a wok over high heat for 30 seconds.
2. Add the peanut oil and garlic and stir.
3. Reduce heat to medium and allow to bubble and boil.
4. Reduce heat to low and cook for 10 minutes, stirring once every minute, until the garlic turns light brown.
4. Turn off the heat.
5. Follow straining and storage instructions as for onion oil above.



Adaptations


FODMAP Considerations

While onions are not FODMAP-friendly, the onion-infused oil is. Use it in dishes that need a bit of savoury, onion-y goodness! However, if you're on a low FODMAP diet, you should either toss the fried onions or give them to your FODMAP-tolerant friends.

If you make your scallion oil with only the green parts of the scallions, then both fried scallions and the infused oil should be FODMAP-friendly.

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