Differences

This shows you the differences between two versions of the page.

--- curry_infused_oil [2020/09/27 03:11] – jforbes
+++ curry_infused_oil [2020/09/27 03:12] (current) – jforbes
@@ Line 11: / Line 11: @@
 | Cloves                  | 5    | each | :::                                           |
 | Dried Hot Chili Peppers, crumbled | 3    | each | :::                                           |
-| Ginger, roughly chopped | 1    | tbsp | -- When the spices begin to sizzle, reduce the heat to medium low.\\ -- Add the ginger, garlic and curry leaves.\\ -- Simmer so that the oil barely bubbles around the ginger and garlic for 40 to 60 minutes.\\ -- Stir occasionally.\\ -- Remove from heat and leave the oil to cool completely.\\ -- The longer you leave it the more flavor the oil will have.\\ -- Overnight in refrigerator is preferable. |
+| Ginger, roughly chopped | 1    | tbsp | -- When the spices begin to sizzle, reduce the heat to medium low.\\ -- Add the ginger, garlic and curry leaves.\\ -- Simmer so that the oil barely bubbles around the ginger and garlic for 40 to 60 minutes.\\ -- Stir occasionally.\\ -- Remove from heat and let the oil to cool completely.\\ -- The longer you leave it the more flavor the oil will have.\\ -- Overnight in refrigerator is preferable. |
 | Garlic cloves           | 3    | each | :::                                            |
 | Curry Leaves - optional | 10   | each | :::                                           |