Questions re trendy (?) condiment
Decided to thaw the Thanksgiving turkey leftover drumsticks and wings and smother 'em with this
I used peanut oil, but was afraid to heat to smoking. The oil in the pot did turn a scallion slice deep brown in a few seconds, so it was quite hot. The scallions and ginger sizzled but stayed green.
It is VERY tasty on turkey and rice, but so oily! I had to drain it to use it, and the oil tastes only mildly of onion/ginger. So my questions are, can I make this with much less oil? And if I had gotten the oil hotter, would it have made a difference?
If you don't want your ginger scallion oil to be so, well...oily, don't puree the scallions. The puree will soak up the cooking oil, but if you finely chop the ginger and scallion you can fish them out of the oil with a fork.
As for the heat, you don't need to go all the way to smoking. You just need oil that's hot enough to caramelize the scallions which makes the sauce taste slightly sweet.
Peanut oil has a very high smoke point, but tends to be oily on foods cooked in it outside of deep fried.
I do many foods in it but cost is high so corn oil is often the less expensive lipid of choice with a nearly close smoke point.
I do szechuan string beans in peanut oil in a wacking hot wok with fabulous results.
Just like take out, especially after adding the rest of the bits.
Ad sesame oil at the end.
I's suggest light oil and grilling or broiling the green onions under/over high heat if you want less fat intake.
I do it all during the summer.