ANNATTO OIL
Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color.
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color.
- Watch for spattering as the oil heats. DO not overheat.
- Remove from heat and allow to cool for 4 hours.
- Strain and discard seeds and pour into a glass container.
- Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.
SHRIMP IN ACHIOTE OIL
In this Filipino dish, served at Maharlika in New York City achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.
Categories Shellfish Quick & Easy Seafood Shrimp Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- For achiote oil:
- Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
- DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
- For shrimp:
- Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.
ACHIOTE OIL
Annatto seeds, known as achiote (ah-chee-OH-tay) in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. In addition to using achiote oil in traditional yellow rice or to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Word of caution - this *can and will* stain whatever it touches!
Provided by SusieQusie
Categories Mexican
Time 5m
Yield 1/2 cup, 10-15 serving(s)
Number Of Ingredients 2
Steps:
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
- Don't overheat the mixture or the seeds will turn black and the oil a nasty green.
- Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
- Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.
Nutrition Facts : Calories 96.4, Fat 10.9, SaturatedFat 1.4
ACHIOTE OIL
Achiote oil is made from annatto seeds and is used to flavor and color many dishes such as yellow rice. Here is a simple recipe to make your own.
Provided by Hector Rodriguez
Categories Seasonings
Time 11m
Number Of Ingredients 2
Steps:
- Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble.
- Remove the saucepan from the heat and let stand for a minute.
- Strain the oil.
Nutrition Facts : Calories 477 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 1 mg, Sugar 0 g, Fat 54 g, ServingSize 1 cup (4 portions), UnsaturatedFat 0 g
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- Add the olive oil and garlic cloves to a small saucepan. Bring the oil and garlic to warm over low heat.
- Once little bubbles begin to surround the garlic cloves, add the annatto seeds to the oil. Use a metal (non-staining) spoon to stir the seeds into the oil.
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- Cook over heat until you start to see tiny bubbles rising up from the seeds. DO NOT LET OIL HEAT TOO HIGH or the oil will turn bitter!! You are looking for a simmer of heat forming from the oil.
- Allow oil and seeds to rest on stove top for an hour. (The seeds will continue to release their natural hue and color)
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- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don’t overheat the mixture, or the seeds will turn black and the oil a nasty green. Once they’re sizzling away, remove the pan from the heat and let it stand until the sizzling stops.
- Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight-fitting lid.
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- Saffron. Saffron is an exotic spice that is rare and well known for being one of the most expensive ingredients you can buy. However, a little goes a long way so the price isn’t as bad as first imagined.
- Safflower. The use of safflower dates back almost 4000 years and is an excellent spice for adding a sweet wildflower aroma to recipes. It is also known as false saffron or Mexican saffron as the two spices are quite similar in appearance.
- Food coloring. For recipes where you don’t want to add extra flavor or aroma, food coloring is your best option for replacing annatto. To achieve a similar result, use two drops of yellow and one drop of red, combined with a tablespoon of water.
- Turmeric + Paprika. If you are making a savory dish such as paella or chicken that’s calling out for flavor, then you’ll find a combination of turmeric and paprika is a good option.
- Make your own. Got no annatto oil in the pantry? If you can source a bag of annatto seeds from your local spice store, an Asian grocer, or a Latin grocer then you can make your own in minutes.
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