[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 66 KB, 650x906, chili oil.jpg [View same] [iqdb] [saucenao] [google]
20228281 No.20228281 [Reply] [Original]

How to make this for real? There are so many contradictory recipes and they can't all be good. Once upon a time I did try to sauté a bunch of chili flakes in clarified butter as a topping but the result was too tangy and bitter. I do like the crunchy texture and nutty flavor of chili flakes though. How to draw out that flavor some more? Does the oil need to be almost smoking hot or is a moderate temperature better? Does first frying some whole spices in the oil make a big difference? Do the flakes need to be cooled with a splash of asian legume sauce? So much considerations.

>> No.20228292
File: 8 KB, 300x300, 1507582917331.png [View same] [iqdb] [saucenao] [google]
20228292

>>20228281
>in clarified butter

>> No.20228299

>>20228281
Spices burn very quickly. You'll want to use lower heat.

>> No.20228302

>>20228281
just buy a competitor "crunchy" chili oil not made in china. Homemade oil condiments have the risk of botulism from the anerobic bacteria risks in the container, so nah.

When making a dish like chili, or even popcorn, I toast some dried ancho chili strips/rings in a small nonstick, in olive oil, and use the oil and strips as a nice topping to kick it up a notch.

You could also buy a jar of calabrian chili paste if you want nice clean heat. When making a dipping sauce, the sambal oleak is good enough.

>> No.20228375

We make chilli oil in my country, too, but we just pour oil over dried flake chilli and stir it every nite and then over the course of a few weeks.

>> No.20228808

>>20228281
>clarified butter

Nigga why. Also Chili oil is one of those things that you probably should just buy. It's just a condiment, why go through all the hassle when you can buy a jar for like 3 bucks? Are you the type who makes his own ketchup and mustard too? If so, I'm jelly of your dedication; that's a bridge too far for me; I can't be assed. Either go to your local Asian grocery store or order from amazon, you got options.

>>20228302
>You could also buy a jar of calabrian chili paste if you want nice clean heat. When making a dipping sauce, the sambal oleak is good enough.

The taste, texture, heat, and uses of Chinese hot chili oil like OP posted and an Italian chili paste are totally different though. I wouldn't consider to be interchangeable. OP should just do what most adults with a stocked fridge do; buy multiple variations to fit multiple dishes.

>> No.20228821

>airfry beef cubes and mix with this

>> No.20228966

>>20228808
>why?
>you should probably just buy
>all the hassle
>a bridge too far
>i can't be assed
>order from amazon
Just never do anything. Pay someone else to do it.
Creating things? Life? Living?
That's a bridge too far.
I can't be assed. Just what what most adults do; order from amazon.
Don't create, just consume.
Never do anything. Just pay someone else to do things.
Life is a subscription service.

>> No.20229254
File: 68 KB, 650x710, chili-oil-recipe-16.jpg [View same] [iqdb] [saucenao] [google]
20229254

>>20228808
>why go through all the hassle when you can buy a jar for like 3 bucks
It's an example of an easy inexpensive condiment that is significantly better when made fresh.

>>20228281
Use fresh whole dried chilis, they should still be slightly pliable, chopped fairly fine. Don't use italian red chili flakes, they will burn and won't be very aromatic. For 1.5 cups oil, use 0.75 cup chili.
First infuse the oil on low heat with some whole spices like star anise, fennel seed, cinnamon, bay leaf, fresh garlic/shallot and szechuan peppercorn. Strain the infused oil and heat it to about 300°F (150°C).
Pour a small amount over the chili flakes to toast them, then 90 seconds later with slightly cooler oil pour the rest slowly over the chili, add a splash of soy sauce and a pinch of salt and msg.
You'll know you got it right if it smells like popcorn and the chilis just turn a darker shade of red, but not brown or black.

>> No.20229300

https://youtu.be/nkTQTS2RSCU?t=242 this but with the ingredients you prefer.

>> No.20229966

>>20228281
pour the oil over the chili flakes to finish it. Do this after you strain out the other aromatics that have spent time in the pan. If you keep the chili flakes on heat in the oil and they'll burn very quickly. Keep the oil around 225f the whole time

>> No.20229977

I fry some red onion then add chilli flakes, garlic a bit of five spice and soy sauce. Then I add more oil. When I take it off the heat I mix it with fried shallots. Sometimes I give it a little bit of sugar. Wala, chilli crisp oil.

>> No.20230001
File: 181 KB, 1600x1204, axe chocolate.jpg [View same] [iqdb] [saucenao] [google]
20230001

>gringos trying to learn how to make salsa macha from chinese
interesting

>> No.20230012

>>20228281
I find that it's a lot better to get chili oil from a local chinese joint, they get these huge vats of the stuff and it's more effecient for them to do it than myself. I can always jazz up the local stuff with some scotch bonnets or habaneros but then then the base stuff is there and I add to it.

>> No.20230013

>>20230001
it's sorta like salsa macha but less bad

>> No.20230031
File: 23 KB, 480x360, spock.jpg [View same] [iqdb] [saucenao] [google]
20230031

>>20230001

>> No.20230034

>>20230001
Chinese chilli oils are a lot better

>> No.20230552

>>20228292
He probably used butter because he's afraid of seed oils like everyone else.

OP, Try one of the following:
>avocado oil
>coconut oil
>grape seed oil (people seem to be okay with this one; hardly anyone gets triggered by this one)
>lard
>beef tallow
>duck fat