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Author Topic: Flavoured Oil  (read 6,511 times)

AI Summary
The discussion revolves around the use of flavored oil from marinated chicken in curry preparation. One user shared their experience of using the oil, which was infused with garlic, ginger, turmeric, chili powder, and tomato paste, and found the final curry to be delicious. Responses varied, with some users praising the impact of spiced oil on rice, while others felt it was too overpowering. A cautionary note about botulism was also raised, emphasizing the importance of proper storage for oil containing garlic.

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Offline emin-j

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Flavoured Oil
« on: January 10, 2010, 03:03 PM »
Hi All ,
Although I don't normally use Spicy Oil I thought I would use the Oil from my Marinated Chicken , I usually only use a couple of table spoons of Oil when Marinating the Chicken pieces but this time I put enough oil in to cover the Marinated Chicken....

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I then put in the oven 150 d for 15 Min's then drained the oil into a container to use in the final Curry ....

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Whether this made much difference to the final Curry I dunno but it was lush  ;D
The Marinade was Garlic / Ginger / Turmeric / Chili Powder / Tom Paste / Salt.

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Offline Mikka1

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Re: Flavoured Oil
« Reply #1 on: January 10, 2010, 07:21 PM »
I used spice oil for my rice last night. What a difference that made.  ;D

I cook my rice in lots of water to abate the grease factor but it still found a way of getting into the pores. The result is the most moist rice I've ever cooked. There must be something chemical in this. Normal oil when frying up the dry kernels never had such an impact.

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Offline joshallen2k

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Re: Flavoured Oil
« Reply #2 on: January 10, 2010, 07:34 PM »
QuoteI used spice oil for my rice last night. What a difference that made.

I've also tried this before, but didn't find it was a step forward. The spiced oil was definitely noticeable in the finished rice, almost too powerful.

Its also not a flavour I've ever had in a BIR pilau, so I never did it again.

About the only positive I recall was that it seemed to yellow the rice, without having to add turmeric or artificial colours.
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Offline Cory Ander

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Re: Flavoured Oil
« Reply #3 on: January 11, 2010, 11:40 AM »
An interesting approach to recover the oil from a chicken marinade emin-j  :P
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Offline Mikka1

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Re: Flavoured Oil
« Reply #4 on: January 11, 2010, 12:17 PM »
Josh I didn't use oil from the meal. I didn't have any Turmeric in it either. I've made two types now. Chilli and basic spice.

Hope this helps?

Quote from: joshallen2k on January 10, 2010, 07:34 PM
I've also tried this before, but didn't find it was a step forward. The spiced oil was definitely noticeable in the finished rice, almost too powerful.
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Offline Mikka1

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Re: Flavoured Oil
« Reply #5 on: January 11, 2010, 03:15 PM »
While we are on this subjrct:
Beware................... Of Botulism.

http://www.nutritionatc.hawaii.edu/HO/2001/128.htm
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Offline PaulP

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Re: Flavoured Oil
« Reply #6 on: January 11, 2010, 04:33 PM »
Hi Mikka,

Botulism was discussed a few months ago I think.

If you have any oil preparation containing garlic it should be fine for a few days in the fridge and should be fine in a freezer for many weeks.

It is worth knowing about this though.
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