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Discussion in 'Professional Chefs' started by foodie4life, Dec 18, 2009.
Any tips/techniques on infusing COCONUT OIL?
Can you give a little more information ?
I am developing a line of gourmet popcorns for a company here is SC. I have done dry ingredients, but they seem to burn in the kettle. Thought flavoring the oil might be a better solution. However there popcorn is popped in COCONUT OIL.
Coconut oil or most tropical oils are not to good for your health. You may want to try coconut xtract.
well i know that....however this is what they have been popping there corn in for 75 years. they just want me to help them expand there product line.
I haven't tried using coconut oil on pop corn. But I'll try soon. @Foodie, the reason why they burn maybe you set too much fire.
can you give me tips/techniques on INFUSING OIL
coconut oil is actually good for your health. it has a lower chance of Lipid peroxidation which effects DNA, protein and membrane structure, formation of age pigment and in the deposition of plaques associated with low-density lipoprotein modification. It serves as a good antioxidant that prevents free radicals . The transfat are medium chained fats that has been known to raise the metabolism . Then again there needs to be more studies on this. imo I believe its good for you on certain levels.
Enough of that
I have a recipe for Chili Oil
2 cup vegetable oil
1 cup dried red chile flakes
keeps for 1 month
mix together in a pan and cook on medium low heat for 20 minutes
1 bunch of cilantro and 3/4 oil
puree them in a blender or w/e you got.
refrigerate overnight and strain it. keeps up for 1 week.
So based on those recipes you might be able to follow the chili oil recipe for dry ingredients and the cilantro recipe for fresh ingredients.
I let my oil infuse with my ginger garlic paste and onion paste overnight( which has alot of spices like garam masala , tumuric,cumin,coriander , tomato paste), it adds more flavor when I cook curry.
Hope this might give you a clue. these are recipes using vegetable oil but you can give it a shot.
edit: for grounded spices I would heat it in oil on medium heat until it releases its aromatics ( around 1 min) and let it in infuse in the fridge at least overnight till you want to use it
Similar to "global warming", the "jury" is still out on "tropical oils" (read, highly saturated fats). There are a whole lot of people that have survived many long years eating nothing but tropical oils.
The BIG concern, at present, is trans-fats, and we'll see where that goes.
Without question, the whole saturated fats versus unsaturated fats versus trans-fats issue needs a considerable amount of validated, peer-reviewed, and controlled study to bypass the emotional and anecdotal arguments, either pro or con.