Sous Vide Ancho Chile Oil
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 12
1 cup canola oil
2 dried ancho chiles, stems and seeds removed, torn into 1-inch pieces
1 tablespoon red wine vinegar
2 cloves garlic, crushed
1 teaspoon kosher salt
Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
Combine all the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool completely. Refrigerate in an air-tight jar or container for up to 1 month.