One of Schmidt’s favorite oils to use is red palm fruit oil “due to high temperature stability as well as a bright red/orange color from its beta carotene content. The flavor profile is amazing with smoked paprika, chiles, and even garlic.”
From sautéing to frying, Schmidt tells us that the above mentioned oils “can handle the heat.” Infused oils can be a magical addition to any dish with overlapping and complex flavors that, when drizzled over a dish, tie all the ingredients together.
“Heat the selected complimentary oil to around 140 degrees Fahrenheit,” Schmidt instructs us. “Add the spices cooking slightly to release the volatiles spice oils into the cooking oil.
Use [infused oils] in low temperature cooking, dressings, emulsions, garnish drizzles, and such for all the flavor of the oil and the spices.”Creating a Symphony of Different Notes with Oils,