Chil(l)i Oil.

[Stetsun]

I took an old salsa jar, poured in 2 full bottles of crushed red
pepper flakes and filled with oil. (I went with light olive, not an
expensive one) Anyway, capped it up and shook it a couple of times a
day for about 2 weeks. Now I have the perfect oil for my favorite
home made pot stickers!

On Sat, 12 Feb 2000 10:11:43 +1100, PW & JTR <wat...@onthe.net.au>
wrote:

>You say Chili, we say Chilli.... silly isn't it?
>
>I want to make an Asian style very hot, clear chilli oil... I have a
>recipe that has worked, but the chilli oil has a slightly 'cooked' taste
>and I would like to get a fresher taste... any recipes or ideas?
>
>Peter
>

[PW & JTR]

[Scott]

In article <38A4972E...@onthe.net.au>, wat...@onthe.net.au
wrote:

>I want to make an Asian style very hot, clear chilli oil... I have a
>recipe that has worked, but the chilli oil has a slightly 'cooked' taste
>and I would like to get a fresher taste... any recipes or ideas?

Were you actually _cooking_ (heating) the oil? All you really need to do
is to steep it.

--
---------
to respond, change "spamless" to "optonline"

[PW & JTR]

Yes.. in a Chinese tradition... I also do a tangerine, chilli and star anise
oil that is cooked... delicious.. I would be a bit concerned that steeping
would not kill bacteria.

Peter

[Morton Design Graphics]

PW & JTR wrote:
>
> Yes.. in a Chinese tradition... I also do a tangerine, chilli and star anise
> oil that is cooked... delicious.. I would be a bit concerned that steeping
> would not kill bacteria

Anything over 180F kills bacteria unless of course you are introducing bacteria that you collected
in geothermal pools.

[Lokid...@beer.com]

Olive oil is not appropriate for asian chili oil.  It's flavor clashes with asian tastes (except if you want fusion or for some Vietnamese dishes like hot beef salad which call for olive oil)  You should use sesame oil (not the roasted sesame oil).  Just heat the oil to about 250 and pour over crushed, dried chilies and steep for a few months in the dark.  If you try to use too fresh a chili (undried) you risk botulism because the chili is surrounded by oil and this is an anaerobic environment - That's why you don't put whole garlic cloves in oil for storage (for extended periods) anymore.  Perhaps you heated the oil too much (I kind of like that smokiness) or the chilies you used were old.
 
 

--

Punk girl: "Hey Butch, lets do those crimes."
Punk boy: "Yeah, lets go get sushi and not pay."
- Repo man
 
                                          \'''/
                                          (o o)
--------------------------------------oOO--(_)--OOo---------------
 

[PW & JTR]

Thanks ... that was most helpful. I used fresh dried chilli, but I do
think I over heated. About to try again with much more information.

Thanks again

Peter

Lokid...@beer.com wrote:

> Part 1.1 Type: Text (text/plain)
> Encoding: 7bit

[Sammy's huwumin]

there are several **excellent** recipes in Barbara Tropp's "China Moon
C/b" -- want them posted?

On Mon, 14 Feb 2000 20:36:10 +1100, PW & JTR <wat...@onthe.net.au>
wrote:

>Thanks ... that was most helpful. I used fresh dried chilli, but I do

[Rich McCormack]

The bacteria, perhaps...but not necessarily bacterial spores.

--
Rich McCormack (Poway, CA) mac...@pacbell.net

Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/

[Sammy's huwumin]

====================================================
China Moon Hot Chili Oil
(makes about 3 cups)

"The day I made my own hot chili oil, I swear I grew a foot as a cook!
Not at all difficult and eminently satisfying, I recommend this recipe
to any aspiring cook. Like grinding & brewing your own coffee after a
lackluster life of instant, the sheer flavor & freshness of this chili
oil will knock your socks off.

"As with everythin we cook with chili at China Moon Cafe, our chili
oil aims for flavor as well as heat. This is an oil with taste, not
merely fire.

"The oil is only as good as the sum of its parts. Use a good-quality
corn or peanut oil, a rich-smelling Japanese sesame oil, & red chili
flakes that are bitingly fragrant. Once made, store this kitchen
treasure in an impeccably clean glass jar or plastic container & keep
it in a cool (tho not refrigerated) place.

"2/3 cup shockingly pungent dried red chili flakes*
1/3 c. Chinese fermented black beans (do not rinse them), coarsely
chopped***
4 large cloves garlic, lightly smashed & peeled
2 T minced fresh ginger
2 1/2 c. corn or peanut oil
1/3 c. Japanese sesame oil**

"1. Combine all of the ingredients in a heavy, non-aluminum 2- to 2
1.2- qt saucepan. Rest a deep-fry thermometer on the rim of the pot.
Over moderately low heat, bring the mixture to a bubbly 225deg to 25o
deg F, stirring occasionally. Let simmer for 15 min, checking to
ensure the temp does not rise. Remove from the heat & let stand until
cool or overnight.

"2. Scrape the oil & solids into an impeccably clean glass orplastic
container. Store at cool room temp.

"MENU SUGGESTIONS: Use the oil wherever you want to light a spark.
The 'goop' that settles to the bottom is a wonderful spicy addition to
sauces, noodles, filling, & marinades."

---copied without permission from Barbara Tropp's "China Moon
Cookbook."

*chili flakes from the grocery store will **not** do! Get from a
spice company, Asian market,......
**Tropp recommends Kadoya brand; I agree!
***Salted Black Beans - Tropp recommend Pearl River Bridge brand
(packed in a yellow, round cardboard box); she says Mee Chun brand in
a plastic pouch is 2nd best.
====================================================
She also has recipes for Cayenne Pepper Oil, China Moon Chili-Lemon
Oil, Five-Flavor Oil, CM Chili-Orange Oil, Ma-La Oil, & Szechwan
Peppercorn Oil. Let me know what, if any, other(s) you might want.

BTW, this is OT, but for Chinese recipes (slightly fusion!), I
heartily recommend both her cookbooks, "China Moon" & her earlier
"The Modern Art of Chinese Cooking" which has been reissued! Her
recipes are a lot of work (lots of steps; make the oil first.......),
but I love doing it **&** eating the results!

On Tue, 15 Feb 2000 08:15:15 +1100, PW & JTR <wat...@onthe.net.au>
wrote:

>Yes please and can you send me a copy
>
>wat...@onthe.net.au
>
>would be great!!
>
>Peter