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Chili oil (Gary, et. al.)

Chili oil (Gary, et. al.)
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  • Post #31 - September 1st, 2016, 8:07 am
    Post #31 - September 1st, 2016, 8:07 am Post #31 - September 1st, 2016, 8:07 am
    Left hanging. What ingredients and process? Thanks.
  • Post #32 - September 1st, 2016, 8:16 am
    Post #32 - September 1st, 2016, 8:16 am Post #32 - September 1st, 2016, 8:16 am
    Puckjam wrote:Left hanging. What ingredients and process? Thanks.


    Post #9 on the previous page.
  • Post #33 - June 28th, 2018, 7:22 am
    Post #33 - June 28th, 2018, 7:22 am Post #33 - June 28th, 2018, 7:22 am
    I've had a few requests for my Chili Oil lately which prompted me to check this thread and realize I've updated my recipe/technique a bit. Plus its now more standard recipe friendly. Included is a 6X batch, which is what I typically make. What follows morphed from a recipe in China Moon Cookbook by the incredible Barbara Tropp (RIP).

    =-=-=-

    Gary Wiviott Chili Oil

    Complex, flavorful with noticeable heat use as both a condiment and ingredient. Drizzled on morning eggs, in mayonnaise or BBQ mops and the solids that sink to the bottom add texture, flavor and heat to everything from noodles, salads and marinades.

    1 cup dried red chiles, flakes, as hot and fresh as you can find
    1/3 cup fermented black beans, coarsely chopped, not rinsed
    5 cloves garlic, lightly smashed and peeled
    5 cloves garlic, minced
    2 tablespoons ginger, fresh, minced
    2 1/2 cups corn oil, or peanut oil
    1/3 cup sesame oil, Japanese style
    Optional: 1/2 teaspoon Szechuan peppercorn, lightly crushed

    1. Combine all of the ingredients in a heavy, non-aluminum 3-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat bring the mixture to 225 stir almost constantly. Gently simmer for 30-40 minutes, checking to ensure the temperature does not rise. Remove from the heat* and let stand until cool or overnight.

    2. Scrape the oil and solids into glass jars or plastic container. (I use Ball jars run though the dish machine)

    May be stored at room temperature, I store in refrigerator.

    Notes:
    It is best to use a deep-fry or candy thermometer as oil temperature is hard to judge and will burn quite easily.
    * Oil is done when garlic starts to turn light brown.

    Recipe multiplies well, I typically make a 6X batch

    =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

    Gary Wiviott Chili Oil 6X Batch

    Complex, flavorful with noticeable heat use as both a condiment and ingredient. Drizzled on morning eggs, in mayonnaise or BBQ mops and the solids that sink to the bottom add texture, flavor and heat to everything from noodles, salads and marinades.

    6 cup dried red chiles, flakes, as hot and fresh as you can find
    2 cup fermented black beans, coarsely chopped, not rinsed
    30 cloves garlic, lightly smashed and peeled
    30 cloves garlic, roughly chopped
    12 tablespoons ginger, fresh, minced
    15 cups corn oil, or peanut oil (120-oz)
    2 cup sesame oil, Japanese style
    Optional: 1 scant tablespoon Szechuan peppercorn, lightly crushed

    1. Combine all of the ingredients in a heavy, non-aluminum 8-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat bring the mixture to 225 stir almost constantly. Gently simmer for 30-40 minutes, checking to ensure the temperature does not rise. Remove from the heat* and let stand until cool or overnight.

    2. Scrape the oil and solids into glass jars or plastic container. (I use Ball jars run though the dish machine)
    May be stored at room temperature, I store in refrigerator.

    Notes:
    It is best to use a deep-fry or candy thermometer as oil temperature is hard to judge and will burn quite easily.
    * Oil is done when garlic turns light brown.

    --
    Gary Wiviott
    Author: Low & Slow 1 & 2
    http://www.LowSlowBBQ.com
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #34 - June 28th, 2018, 12:51 pm
    Post #34 - June 28th, 2018, 12:51 pm Post #34 - June 28th, 2018, 12:51 pm
    G Wiv wrote:Recipe multiplies well, I typically make a 6X batch


    Of course you do :lol: . Most people would think, maybe I'll double a hot chili oil receipe, maybe even triple it. But, this is what separates you the the rest of us mortals. :lol:
  • Post #35 - July 11th, 2018, 9:54 am
    Post #35 - July 11th, 2018, 9:54 am Post #35 - July 11th, 2018, 9:54 am
    Image
    Chile Oil - 6x batch in motion!

    It took about an hour in total, over medium-low heat, to bring this pot of oil up from room temperature to 225F for the desired length of time. And because I had some really fiery ones on-hand, I subbed in 1 cup of Tien Tsin Chile Peppers for 1 of the cups of red chile flakes. Those are the brighter red flecks you can see in the picture. By the time the oil was done cooking, they had assimilated nicely into the monochromatic mass. Of course, I included the optional Szechuan peppercorns, too. And fwiw, I pegged the weight of 30 cloves of garlic to be approximately 115g.

    Thanks, Gary!

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #36 - July 12th, 2018, 11:18 am
    Post #36 - July 12th, 2018, 11:18 am Post #36 - July 12th, 2018, 11:18 am
    I am wondering if this recipe can be adapted for the slow cook setting on the instapot. Any ideas here?
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #37 - July 12th, 2018, 12:01 pm
    Post #37 - July 12th, 2018, 12:01 pm Post #37 - July 12th, 2018, 12:01 pm
    toria wrote:I am wondering if this recipe can be adapted for the slow cook setting on the instapot. Any ideas here?

    no reason it couldn't work, right?
  • Post #38 - July 12th, 2018, 12:53 pm
    Post #38 - July 12th, 2018, 12:53 pm Post #38 - July 12th, 2018, 12:53 pm
    I think it would work its just a question of how long you would cook it on the slow setting. Two hours? Four hours?
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #39 - July 12th, 2018, 3:59 pm
    Post #39 - July 12th, 2018, 3:59 pm Post #39 - July 12th, 2018, 3:59 pm
    Clarence Beeks wrote:
    toria wrote:I am wondering if this recipe can be adapted for the slow cook setting on the instapot. Any ideas here?

    no reason it couldn't work, right?
    My, note I say my, meaning my version of this process, uses visual clues, The slow bubbling of the oil, the color of the garlic as it slowly turns toasty, watching the bubbles break the surface, the fewer the bubbles the more the moisture is being cooked off. Also, for best results one needs to keep the oil in motion, especially with larger batches lest the bottom burn, which will also give off its own signals.

    This is a mildly time consuming temperature sensitive recipe to make right, you can't really walk away from the stove, you need to stir, smell, taste, watch, listen, feel for the resistance of the spoon as viscosity changes. What I sometimes refer to as 5-senses cooking.

    You wanna use an instapot, go ahead, god bless. Just don't grouse at me when its not the same as outlined. :)
    Last edited by G Wiv on July 12th, 2018, 4:55 pm, edited 2 times in total.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #40 - July 12th, 2018, 4:01 pm
    Post #40 - July 12th, 2018, 4:01 pm Post #40 - July 12th, 2018, 4:01 pm
    ronnie_suburban wrote:Chile Oil - 6x batch in motion!
    Beautiful Ronnie, absolutely beautiful!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #41 - July 15th, 2018, 2:18 pm
    Post #41 - July 15th, 2018, 2:18 pm Post #41 - July 15th, 2018, 2:18 pm
    Gary,

    Tnx so much for publishing the updated recipe. I'm going to make it this week. I've just lately gotten all the ingredients (chiles, peppercorns, black beans) from Mala Market--their stuff is simply outstanding in freshness and authenticity.

    Geo

    https://themalamarket.com/collections/sichuan-ingredients
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #42 - July 15th, 2018, 5:53 pm
    Post #42 - July 15th, 2018, 5:53 pm Post #42 - July 15th, 2018, 5:53 pm
    Geo wrote:I've just lately gotten all the ingredients (chiles, peppercorns, black beans) from Mala Market--their stuff is simply outstanding in freshness and authenticity.
    Nice! Never ordered from Mala Market but dig both the blog and instagram.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow

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