New answers tagged oil
The cold process is easy.Just blend the fresh pulp using a kitchen blender to make a thin and smooth pulp.Heat the pulp in low heat and maintain a 50 degrees celcius heat for about an hour and a quarter.This is called malaxation which enables the oil molecules to collect into globules visible by eye.Then after malaxation,take the warm malaxed pulp and strain ...
YUM! I lived in Seoul for a year, Bo Ssam is one of the best things I've ever tasted. You're using pork shoulder (butt) right? If so, no oil is necessary. There is plenty of fat in the pork.
A good quality nonstick saucier pan is a good choice to brown onions without oil. Start with a very fresh onion that has lots of it's own juice. Older dryer onions are not a good choice for this method. Preheat the pan on medium. Let the onions sit untouched for a couple minutes on medium heat so that they may sear. Stir and let them sit again for a couple ...
Nadia is right. Use your nose and ears too. After a while the sauce will lose its watery appearance and the rawer flavours in the air emanating from the pan will begin to be repalced with more moorish aromas and a greater sizzling. By these stages you'll see angry looking bubbles of oil around the suace and need to keep stirring. I tend to stir a little ...
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