RE: [CH] Pickled Cherry Peppers and Garlic in Oil
T. Matthew Evans (matt.evans@ce.gatech.edu)
Mon, 17 Sep 2001 10:24:20 -0400
Another thought here.... How many of us start most of our recipes with
something like this -- "Heat the oil in a sauté pan and add minced garlic
and chiles"?
What if one were to make the recipe (small batches), allow it to sit in the
fridge for a week or two so that everything softens up nicely and then grind
it all up in a food processor? Then, the paste could be used in sautés,
marinades, vinaigrettes, etc. This ensures that the entire batch is used
rather than just the oil (i.e., replenishing the oil and allowing the garlic
to continue aging). Just a thought....
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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