Home Cooking

Questions re trendy (?) condiment

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Questions re trendy (?) condiment

BangorDin | Jan 30, 2014 10:02 AM

Decided to thaw the Thanksgiving turkey leftover drumsticks and wings and smother 'em with this
http://www.salon.com/2010/06/19/ginge...
I used peanut oil, but was afraid to heat to smoking. The oil in the pot did turn a scallion slice deep brown in a few seconds, so it was quite hot. The scallions and ginger sizzled but stayed green.
It is VERY tasty on turkey and rice, but so oily! I had to drain it to use it, and the oil tastes only mildly of onion/ginger. So my questions are, can I make this with much less oil? And if I had gotten the oil hotter, would it have made a difference?

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