Nit'ir qibe (Ethiopian spiced butter) from grapeseed oil?
Posted 27 November 2012 - 04:07 PM
I have the following recipe from The Soul of a New Cuisine by Marcus Samuelsson:
1 lb unsalted butter
1/2 medium red onion, coarsely chopped
1 garlic clove, minced
1 3-inch piece ginger, peeled and finely chopped
1 tsp fenugreek seeds
1 tsp ground cumin
1 tsp cardamom seeds
1 tsp dried oregano
1/2 tsp ground turneric
8 basil leaves
The recipe calls for clarifying the butter, adding the rest of the ingredients, cooking for 15 minutes, letting stand, and then straining.
Shouldn't this work if I used grapeseed oil instead of butter?
Posted 27 November 2012 - 10:54 PM
Posted 27 November 2012 - 10:57 PM
Posted 28 November 2012 - 12:36 PM
Posted 28 November 2012 - 04:41 PM
I think I'm going to try it. I'll report back after I do.
Posted 29 November 2012 - 12:00 AM
As I said, as long as the fact that it will be liquid at temperatures that the traditional version would be solid is not an issue, it seems worth trying, although the grapeseed oil, which is light and has an unobtrusive flavour, probably won't bring much to the mix (olive or walnut oil might be interesting); I'm interested in hearing about the results.
Posted 05 December 2012 - 06:30 PM
I chose to use grapeseed oil (instead of olive oil or walnut oil) because the grapeseed oil I have is very rich but does have an unobstrusive flavor. Since I wasn't using the authenic fat -- i.e. butter -- I didn't want to introduce a different flavor, only the spiced richness. The spiced grapeseed oil did this very well indeed. Success!