| What is Flavor and Fortune? |
| How do I subscribe? |
| How do I get past issues? |
| How do I advertise? |
| How do I contact the editor? |
Connect me to:
| Home |
| Articles |
| Book reviews |
| Letters to the Editor |
| Newmans News and Notes |
| Recipes |
| Restaurant reviews |
| 2012 Index |
| 2011 Index |
| 2010 Index |
| 2009 Index |
| 2004-2008 Index |
| 1994-2003 Index |
| Things others say |
| Related Links |
| Log In... |
| New User... |
| All Users... |
Scallion Oil
Sauces, Seasonings, and Spices
| Scallion Oil |
|---|
2 cups peanut oil 3 cups scallions, cut into three-inch sections Preparation: 1. Heat a wok over medium heat, then add the peanut oil. When add hot carefully put in the scallion sections. When they turn brown, remove oil from the heat source and cool. 2. Strain the oil through a fine strainer and store in a clean glass jar in a cool place for two days. After that, refrigerate the oil. |
Copyright (c) 1994-2013 by ISACC, all rights reserved