California Farm Lemon Grass Oil Confit

Name: How to cook California Farm Lemon Grass Oil Confit - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people all year, makes 1 bottle, 1 jar
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Lemon Grass Oil Confit

This one is fun. A pound of Lemon grass stalks and leaves contain two teaspoons of strong, pungent, pure lemon grass oil, one teaspoon is released in oil which flavors a full cup of mild grapeseed oil, turning it into fragrant lemon grass oil for cooking, stir frying, massage, and aromatherapy. The stalks retain the other teaspoon of oil and flavors for cooking. Stays fresh for two years without turning rancid, gets stronger every month from stalks left in bottle and jar. Use the stalks left in the jar also for stir frying. This method is technically called hot oil infusion, or making lemon grass confit.

Ingredient

Food ration :

2 people all year, makes 1 bottle, 1 jar

Cooking time :

2 Days + Overnight

3 Pounds

lemon grass stalks

2 Pints

grapeseed oil

Cooking instructions

* Step 1

Cut pound of lemon grass to fit inside a mason jar, put grass in cheesecloth bag, tie shut, put inside tall 4 pint mason jar. Submerge with 2 pints grapeseed oil. Set mason jar in oven, bake 45 minutes at 251F degrees.

* Step 2

Taste. To get a stronger lemon grass oil add second pound of fresh grass to oiled lemon grass in cheesecloth bag in tall mason jar, bake another 45 minutes at 251F degrees. Store in glass bottle and pint mason jar with grass stalks packed inside. Use stalks in mason jar for stir frying and cooking. Enjoy.

* Step 3

Harvest lemon grass stalks before the weather cools, end of summer, dry in mason glass jar. You can also use lemon grass fresh by putting two stalks in a window jar, they will sprout in weeks and grow all winter to snip from when cooking. Enjoy.