Cook the Book: Chile-Garlic Egg Noodles
sounds like something i should try
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Cook the Book: Chile-Garlic Egg Noodles
I disagree! It says drain the "mixture" through a sieve and then transfer it to a bowl, not the oil. Otherwise, why would you cook it for 20 minutes until the shallots are "very soft?" It takes much less time to infuse oil with shallots and garlic if scenting the oil is your only goal--and a lot less shallots and garlic to do it, for that matter! Am I wrong here? Plus, a whole CUP of oil in the finished dish? We'd each need a cardiologist on speed-dial! ;-)
In any case, I made this last night, combining the shallot-garlic confit with the noodles, and except for a couple of tablespoons to enrich the dish, I saved most of the drained-off and delightfully-perfumed oil for future use(s). Was I mistaken? What is everyone else's interpretation of the recipe? Now I'm curious!
--Gina
www.lindseysluscious.blogspot.com
Cook the Book: Chile-Garlic Egg Noodles
Into the oil. Sadly, the softened garlic and shallots are to be disposed of - I usually love the two, but in that mushy state (especially 2 cups worth), I needed to say "adieu."
Cook the Book: Chile-Garlic Egg Noodles
Maybe I'm being deliberately dense, but are you mixing the chilies etc. into the now-flavored oil, or into the softened shallots and garlic?
Cook the Book: Chile-Garlic Egg Noodles
Hoo boy - I made it last night and it's sure stinky, but the good kind of stinky.
I think the addition of fresh bean sprouts helps. I didn't have any sherry vinegar on hand, so I used some water - it didn't seem to affect the outcome, because it was still tasty.
Also, I think the amount of oil is a little absurd - reducing it down to 5 or 6 ozs. wouldn't hurt it.
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