Curry Oil from Under Pressure: Cooking Sous Vide by Thomas Keller
Toast the curry powder and coriander seeds in separate small sauté pans just until fragrant. Transfer to a coffee or spice grinder, add the cinnamon stick, mace, and cayenne, and grind to a...
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Cooking tools:
- Saute pan
- Stove
- Spice grinder
- Mixing bowl
- Blender
- Airtight container
- Spoon
Ingredients
- 15 grams coriander seeds
- 28 grams curry powder
- One ½- to ½-inch piece cinnamon stick
- 21 grams ground mace
- 3 1/2 grams cayenne pepper
- 240 grams canola oil
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