Curry Infused Oil
Appears in Cook's Illustrated March/April 2014
Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.
WHY THIS RECIPE WORKS
For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb. For our cold infused curry oil recipe, we simply combined the oil and curry pow...