Text 4215, 67 rader
Skriven 2006-08-09 23:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Infused oil 49
======================
 -=> Dale Shipp said to Dave Sacerdote <=-

 JW>     1/4 c  Lobster Oil
 RH> So how do you get lobster oil?  Is it a commercial product or do you
 RH> have to squeeze the poor thing until oil oozes out? (G)
 DSh> Now, that's funny (TM).
 DSh> But seriously, I've never heard of it and would like to hear the
 DSh> answer too!
 DSac> It's just vegetable oil infused with lobster flavoring; you can make
 DSac> it at home (see below) or you can buy it already made.

The classic lobster-flavored fat is lobster butter, whose
preparation involves the tedious pounding shells and other
detritus with butter and sieving the product. Lobster oil is
a more modern idea and I think a potentially good one.

 DS> Interesting -- I've heard of infused oils, but never used any of
 DS> them. We used to have several people here who did it.  However, we
 DS> have also heard that they can be dangerous if done by those who are
 DS> less than expert.

The danger lies in the Clostridium spores that are pretty
common but grow only in an air-free environment, which oil
readily offers. So one has to be careful to use clean
flavoring agents or to heat the oil, otherwise one can
open the door to botulinism. Most marinades aren't open to
this danger as they contain enough acid or salt to stop
the growth of the bad guys.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Khumbi Sukhe (Indian Sauteed Mushrooms #1)
 Categories: Side dish, Vegetables, Indian
      Yield: 4 Servings

    1/2 lb White mushrooms
    1/2 ts Onion seed
      1 ts FGB Pepper
    1/4 ts Dried Basil
    1/2    Lime; juice
      1 oz Butter
    1/2 ts Salt
      1    Cardamom pod; crushed seeds
      1 ts Garlic salt -=OR=-
      1 lg Garlic clove; minced

MMMMM--------------------------OPTIONAL-------------------------------
    1/4 ts Turmeric

  Wash and dry the mushrooms (if cultivated, wipe only. IMH) Cut evenly
  into medium thin slices. Spread out and dist with onion salt, black
  pepper, basil and lime juice. Mix well and marinade 15 minutes. Heat
  the butter and when the foam subsides, saute the mushrooms with ther
  marinade and other aromatics over high heat. Turn once and see that
  no moisture accumulated during the cooking. (This isn't easy with
  juice! IMH). If the mushrooms are fresh and thinly sliced, 1 minutes
  sauteeing is sufficient. For tougher mushrooms, saute for 2 minutes,
  then sprinkle with water, salt and cover well. Keep on medium heat.
  steam for about 5 minutes more, uncover and serve.

  Recipe Dharamjit Singh "Indian Cookery"
    MMed IMH c/o Georges' Home BBS 2:323/4.4

MMMMM
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