Chillies in olive oil gone cloudy
Alien
oil full of red chilli peppers. When I got home I decided to do the same and
thought that I could use the oil for cooking as it would add a nice
spiciness to the food.
After a week or so the oil became very cloudy, after three weeks I opened it
and it fizzed as the top loosened.
Any ideas??
Cheers
Phil
Bryan Wallwork
"Alien" <Ph...@extremist.screaming.net> wrote in message
news:3df39...@mk-nntp-1.news.uk.worldonline.com...
I'd take it back to the shop, no? why not? think about it.
It's gone off, it's full of bugs, some of which could be very nasty, throw
it away now!!
If you wish to preserve chillies, either use salt, or bring to the boil the
chopped chillies in Rowan jelly, habaneros keep their flavour well.
cheers
Wazza
Ted Ski
and "crystallize" on top when refridgerated. Don't worry about this, if you
leave it at room temperature for awhile, it will clear right up.
"Bryan Wallwork" <Bryan.W...@btopenworld.com> wrote in message
news:at0lu1$are$1...@helle.btinternet.com...
Puester
>
> If the oil/chili mixture was refridgerated, that's normal. Oil will cloud
> and "crystallize" on top when refridgerated. Don't worry about this, if you
> leave it at room temperature for awhile, it will clear right up.
He said when he opened it, it fizzed. That's not just cloudy,
that's spoiled. Throw it out and forget about flavored oils.
They aren't acid enough to "keep" well.
glroia p
Bill
Ph...@extremist.screaming.net wrote on 02/12/08 10:59:
Did you use fresh or dried chillis?
B
Ricky
> news:3df39...@mk-nntp-1.news.uk.worldonline.com...
> > Whilst on holiday in Spain I saw in a lot of shops, large bottles of olive
> > oil full of red chilli peppers. When I got home I decided to do the same
> and
> > thought that I could use the oil for cooking as it would add a nice
> > spiciness to the food.
> >
> > After a week or so the oil became very cloudy, after three weeks I opened
> it
> > and it fizzed as the top loosened.
> >
> > Any ideas??
> >
> > Cheers
> >
> > Phil
>
> I'd take it back to the shop, no? why not? think about it.
> It's gone off, it's full of bugs, some of which could be very nasty, throw
> it away now!!
Well I would take it back. You can't throw it out and take it back.
It COULD kill you. Especially if it's fizzing! Eek.
Kate Dicey
fermented. Bin and start again with dried chillies. Use the sort that
are bendy rather than the sort that shatter when you try to bend them,
and expect to wait six months before using the oil.
--
Kate XXXXXX
Wardrobe Mistress of the Chocolate Buttons!
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!
Alien
just poured some out of the bottle and added my chillies.
Phil
"Bill" <pizza...@telus.net> wrote in message
news:BA192F55.5C1F%pizza...@telus.net...
Alien
had added something to the oil to act as a preservative?
Phil
"Kate Dicey" <ka...@diceyhome.free-online.co.uk> wrote in message
news:3DF47615...@diceyhome.free-online.co.uk...
Alien
I didn't I made my own back at home) it would have cost about £3.00, taking
it back to Spain would cost about £200 in airfair :oÞ
Phil
"Bryan Wallwork" <Bryan.W...@btopenworld.com> wrote in message
news:at0lu1$are$1...@helle.btinternet.com...
>
Alien
I didn't I made my own back at home) it would have cost about £3.00, taking
it back to Spain would cost about £200 in airfair :oÞ
Phil
"Ricky" <bigri...@hotmail.com> wrote in message
news:e4f6448b.02120...@posting.google.com...
Bill
Ph...@extremist.screaming.net wrote on 02/12/10 11:09:
> I used fresh chillies thoroughly washed. I bought extra virgin olive oil and
> just poured some out of the bottle and added my chillies.
>
> Phil
Hi Phil
You need to 'cook' the fresh chillies first either on the stove top in a dry
frying pan until they char a little, or in the oven at 225-250F/107-121C
until they start to dry perhaps for an hour or so. Put into a suitable heat
proof bowl and add very HOT oil to cover. Let cool. transfer to your
storage/display bottle. They will be ready to go. In China we simply add
very hot oil to purchased dried and crushed chillies. Use the oil either in
your cooking or as a condiment.
Enjoy
Bill
Jerry Avins
>
> The ones in Spain looked like nice plump fresh chillies. Do you think they
> had added something to the oil to act as a preservative?
>
They may have been blanched. About six months ago, I stuffed fresh hot
cherry peppers into a quart jar and filled the jar with vinegar, and
steamed it with the top on to sterilize and preserve them. At first,
there was no room for the peppers to move around. They shrank after a
while and floated, leaving space at the bottom. Now some are lying at
the bottom. They still look fresh and plump, though. I suspect the
steaming has something to do with that.
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Kate Dicey
>
> The ones in Spain looked like nice plump fresh chillies. Do you think they
> had added something to the oil to act as a preservative?
Possibly... or they may have plumped up by soaking up some of the oil.
Bryan Wallwork
> Alien wrote:
> >
> > The ones in Spain looked like nice plump fresh chillies. Do you think
they
> > had added something to the oil to act as a preservative?
>
>
> Possibly... or they may have plumped up by soaking up some of the oil.
or blown up because of the gas produced inside, by anaerobic bacteria.
If you want to preserve in oil, you must kill all the 發rganisms in the
food, this means every bit to above ~85蚓.
For chillies, I find salt is better, just pour salt onto chillies, and leave
in a covered tub for a few days. A great deal of water will be sucked out of
the chillies (yes I know about osmosis) and they will be a little
dehydrated, but still 'meaty'. You can either cut the tops off, dilute the
salt water a little, and store in a glass jar, or pour off the water, allow
them to dry in air and bottle in the dry state. These salted chillies have
the best flavour, IMHO, and smell of chillies too! Obviously they are salty,
but adjustments can be made elsewhere.
cheers
Wazza
peter...@hotmail.com
Also,
http://www.thechilliking.com/chilli-oil-recipe/