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Showing posts with label Home economics. Show all posts
Showing posts with label Home economics. Show all posts
Tuesday, January 27, 2009
Friday, February 16, 2007
Cooking in Smyrna
This is something I just did myself one day and it worked good. I call it "pepper oil" and it likely is unhealthy and risky as heck.
I had some spare jalapenos and wanted to put them to use. After cleaning and deseeding them I sliced them thin. Like french cut green beans. I then drained off some olive oil from a small bottle I had. I filled it up till the peppers filled it and pushed the oil level to the top. I then capped and set it on the counter.
I figured I would have some oil with pepper "aroma"
Several weeks later I noticed that it looked "bubbly" on the pepper slices, and that the slices looked "soft". I rotated the top to smell it and heard "FZZZZZZ!" like a pop bottle. all of a sudden bubbles started rising like it was carbonated, and oil bubbled out of the top. I recapped it and just stared at it. "what had I done" was all I could think.
All I can figure is that the peppers had fermented in the oil.
I then released pressure every few days over the next couple of weeks and noticed the change to the peppers. They seemed to break apart. The oil took on a thicker look, almost milky.
After a month the peppers had broken/dissolved into little pieces and I found that cooking with this oil was tasty.
I would give the bottle a good shake, to stir up the pepper "glop" on the bottom and season my pan. Frying eggs leaves you with a standard fried egg, with little pieces of red and green pepper in the white, and a nice mellow "warm bite" to the taste. Good for most meats you want to kick the flavor up with.
I've done this three times since and it "ferments" every time. I call it my "pepper oil". Today I noticed that the bubbles were nice and formed. I released pressure and flavored meat I was cooking.
If you don't think it will kill you, you ought to give it a try.
UPDATE:
It was pointed out to me that some people do not recommending the use of fresh peppers in oil as there is a chance of botulism. How big a chance was not said. They recommend dried peppers.
I had some spare jalapenos and wanted to put them to use. After cleaning and deseeding them I sliced them thin. Like french cut green beans. I then drained off some olive oil from a small bottle I had. I filled it up till the peppers filled it and pushed the oil level to the top. I then capped and set it on the counter.
I figured I would have some oil with pepper "aroma"
Several weeks later I noticed that it looked "bubbly" on the pepper slices, and that the slices looked "soft". I rotated the top to smell it and heard "FZZZZZZ!" like a pop bottle. all of a sudden bubbles started rising like it was carbonated, and oil bubbled out of the top. I recapped it and just stared at it. "what had I done" was all I could think.
All I can figure is that the peppers had fermented in the oil.
I then released pressure every few days over the next couple of weeks and noticed the change to the peppers. They seemed to break apart. The oil took on a thicker look, almost milky.
After a month the peppers had broken/dissolved into little pieces and I found that cooking with this oil was tasty.
I would give the bottle a good shake, to stir up the pepper "glop" on the bottom and season my pan. Frying eggs leaves you with a standard fried egg, with little pieces of red and green pepper in the white, and a nice mellow "warm bite" to the taste. Good for most meats you want to kick the flavor up with.
I've done this three times since and it "ferments" every time. I call it my "pepper oil". Today I noticed that the bubbles were nice and formed. I released pressure and flavored meat I was cooking.
If you don't think it will kill you, you ought to give it a try.
UPDATE:
It was pointed out to me that some people do not recommending the use of fresh peppers in oil as there is a chance of botulism. How big a chance was not said. They recommend dried peppers.
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