Last night's dinner:
Veal Chop SV, Mushrooms, Herb Butter
This is a riff on a recipe by Eric Ripert in "A Return To Cooking". Chops cooked 'faux vide' for 2 hours at 57° C. Mushrooms (Shiitake and Maitake) sauteed in EVOO with a little garlic. Parsley, basil and sage blanched in hot water, then pureed and combined with a butter sauce (225 g butter with 40 g water).
The balance of the sauce was out of whack; just tasted like liquefied parsley. And it was way too runny. As I was prepping, I toyed with the idea of thickening the sauce with xanthan. But when it came down to service, I completely forgot. So...... yeah.
shmenguin wrote:homemade chili oil...
i put canola oil and dried new mexico red chiles in a pan and let them cook for a half hour or so. then i put the mixture in the fridge for a few weeks. turned out ok. not as hot as i'd like. maybe those chiles aren't the best to use for something like this.
Cooked too long. A lot of the volatile oils that lend both heat and flavor will evaporate with that long of a cook. Suggest trying again, but this time only cooking the chiles for maybe 5 minutes, tops. You also want to avoid getting the oil too hot; keep the temp under 250° F for best results. Bring the oil to temp, add chiles, cook for 5 minutes, remove from heat, cool to ambient, transfer to container. If this is an oil used for cooking, don't bother straining; the chiles will continue to steep and make the oil get a little hotter over about a week or so. However, if you want to put this in say a glass bottle for use as a condiment, then I'd suggest straining out the solids when transferring.
Also, did you cut the chiles into pieces? If you let the seeds get into the oil directly that should help amp up the heat level. New Mexico chiles have a decent heat level, so they should make for a good foundation of a chile oil.