Curry Oil
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Credit: Todd Kelly, 2011 U.S.A.’s Chef of the Year™, executive chef/director of food and beverage, Hilton Cincinnati Netherland Plaza, Cincinnati
The National Culinary Review, September 2011
Ingredients
½ cup curry powder
4 oz. water
20 oz. grapeseed oil
Instructions
Method: In dry pan, toast curry powder. Add water; cook until dry. Add grapeseed oil; cook to 150ºF. Steep at room temperature for 2 hours. Strain through coffee filter.
Yield
4 servings
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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