| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive08 | 1 | servings | |
INGREDIENTS
| 1 | tb | White peppercorns; crushed |
| 1/4 | c | Peanut oil |
INSTRUCTIONS
Place oil and peppercorns in a wok over medium heat. Bring to a boil. Reduce heat to low and cook for 2 minutes. Turn off heat. Allow to cool. Do not strain. Pour the oil and the peppercorns into a glass jar, close. Because of its delicate nature this infused oil will not keep as long as others, so make only a small amount at a time. Retain the peppercorns in the oil to maintain its taste. This oil will keep, at optimum strength, no more than 2 months, refrigerated. This recipe yields less than 1/4 cup. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Eileen Yin Fei Lo From the TV FOOD NETWORK - (Show # CL-9138 broadcast 05-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-23-1998 Recipe by: Eileen Yin Fei Lo Converted by MM_Buster v2.0l.
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