by kirra » Mon Jan 21, 2008 4:59 pm
Annatto Oil
Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color.
Ingredients:
2 tablespoons annatto (achiote) seeds
3/4 cup olive oil
Preparation:
Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and begins to simmer, about 2 minutes. Remove from heat and let stand 10 minutes.
Strain annatto oil through a fine-mesh sieve into a bowl, discarding seeds.
Note: Annatto oil keeps, covered and chilled, indefinitely
[size=150][b]Annatto Oil[/b][/size]
Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color.
[b]Ingredients:[/b]
2 tablespoons annatto (achiote) seeds
3/4 cup olive oil
[b]Preparation:[/b]
Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and begins to simmer, about 2 minutes. Remove from heat and let stand 10 minutes.
Strain annatto oil through a fine-mesh sieve into a bowl, discarding seeds.
Note: Annatto oil keeps, covered and chilled, indefinitely