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Chili oil (Gary, et. al.)

Chili oil (Gary, et. al.)
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  • Post #31 - September 1st, 2016, 7:07 am
    Post #31 - September 1st, 2016, 7:07 am Post #31 - September 1st, 2016, 7:07 am
    Left hanging. What ingredients and process? Thanks.
  • Post #32 - September 1st, 2016, 7:16 am
    Post #32 - September 1st, 2016, 7:16 am Post #32 - September 1st, 2016, 7:16 am
    Puckjam wrote:Left hanging. What ingredients and process? Thanks.


    Post #9 on the previous page.
  • Post #33 - June 28th, 2018, 6:22 am
    Post #33 - June 28th, 2018, 6:22 am Post #33 - June 28th, 2018, 6:22 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
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #34 - June 28th, 2018, 11:51 am
    Post #34 - June 28th, 2018, 11:51 am Post #34 - June 28th, 2018, 11:51 am
    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, 8:54 am
    Post #35 - July 11th, 2018, 8:54 am Post #35 - July 11th, 2018, 8:54 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=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #36 - July 12th, 2018, 10:18 am
    Post #36 - July 12th, 2018, 10:18 am Post #36 - July 12th, 2018, 10:18 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, 11:01 am
    Post #37 - July 12th, 2018, 11:01 am Post #37 - July 12th, 2018, 11:01 am
    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, 11:53 am
    Post #38 - July 12th, 2018, 11:53 am Post #38 - July 12th, 2018, 11:53 am
    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, 2:59 pm
    Post #39 - July 12th, 2018, 2:59 pm Post #39 - July 12th, 2018, 2:59 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, 3:55 pm, edited 2 times in total.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #40 - July 12th, 2018, 3:01 pm
    Post #40 - July 12th, 2018, 3:01 pm Post #40 - July 12th, 2018, 3:01 pm
    ronnie_suburban wrote:Chile Oil - 6x batch in motion!
    Beautiful Ronnie, absolutely beautiful!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #41 - July 15th, 2018, 1:18 pm
    Post #41 - July 15th, 2018, 1:18 pm Post #41 - July 15th, 2018, 1:18 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, 4:53 pm
    Post #42 - July 15th, 2018, 4:53 pm Post #42 - July 15th, 2018, 4:53 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.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #43 - July 23rd, 2018, 2:45 pm
    Post #43 - July 23rd, 2018, 2:45 pm Post #43 - July 23rd, 2018, 2:45 pm
    Why should you never order from them?
  • Post #44 - July 23rd, 2018, 2:51 pm
    Post #44 - July 23rd, 2018, 2:51 pm Post #44 - July 23rd, 2018, 2:51 pm
    dradeli wrote:Why should you never order from them?

    I don't think anyone said that.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #45 - July 23rd, 2018, 2:53 pm
    Post #45 - July 23rd, 2018, 2:53 pm Post #45 - July 23rd, 2018, 2:53 pm
    Gary said that he *hadn't* ordered from them, not that he *shouldn't*--if that's what you're referring to.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #46 - July 23rd, 2018, 3:29 pm
    Post #46 - July 23rd, 2018, 3:29 pm Post #46 - July 23rd, 2018, 3:29 pm
    dradeli wrote:Why should you never order from them?
    Mala Market? I absolutely would order from Mala Market but see no need as I can easily source locally. If the products are curated as carefully as the blog, Instagram and recipes I'd guess they are first rate.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #47 - July 23rd, 2018, 8:52 pm
    Post #47 - July 23rd, 2018, 8:52 pm Post #47 - July 23rd, 2018, 8:52 pm
    Totally misread your post :oops:
  • Post #48 - October 3rd, 2018, 11:48 am
    Post #48 - October 3rd, 2018, 11:48 am Post #48 - October 3rd, 2018, 11:48 am
    Hello Gary,

    Wondering if you would be willing to share your source for chili pepper flakes? Just made a 1X batch of this oil - which is great - but it could have a bit more heat. I think perhaps the chili pepper flakes I used were not as hot and as fresh as can be found.
  • Post #49 - October 3rd, 2018, 12:02 pm
    Post #49 - October 3rd, 2018, 12:02 pm Post #49 - October 3rd, 2018, 12:02 pm
    bw77--

    The best you can get are from the Mala Market online. Trust me on this!

    Geo

    https://themalamarket.com
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #50 - October 3rd, 2018, 12:10 pm
    Post #50 - October 3rd, 2018, 12:10 pm Post #50 - October 3rd, 2018, 12:10 pm
    Thanks. Yes, I saw the earlier post. Looks great. It does appear that they are sold out of the ground peppers.
  • Post #51 - October 3rd, 2018, 12:13 pm
    Post #51 - October 3rd, 2018, 12:13 pm Post #51 - October 3rd, 2018, 12:13 pm
    The Mala Market site also has an article explaining that they are now importing 3-year aged Pixian doubanjiang.
  • Post #52 - October 3rd, 2018, 12:20 pm
    Post #52 - October 3rd, 2018, 12:20 pm Post #52 - October 3rd, 2018, 12:20 pm
    bw77--

    Yes, I bought some of that Pixian sauce. It's very good, smoother and better balanced than my previous favorite (which Gwiv also likes), but maybe with not as much kick. Don't know which I prefer, actually... https://www.amazon.com/Sichuan-Pixian-Xian-Broad-Paste/dp/B00A9OF6NS/ref=sr_1_2_a_it?ie=UTF8&qid=1538590610&sr=8-2&keywords=pixian+doubanjiang

    Their green Sichuan peppercorns are freakin' *dynamite*, incredible. Recommended totally.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #53 - October 3rd, 2018, 12:20 pm
    Post #53 - October 3rd, 2018, 12:20 pm Post #53 - October 3rd, 2018, 12:20 pm
    bw77 wrote:Hello Gary,

    Wondering if you would be willing to share your source for chili pepper flakes? Just made a 1X batch of this oil - which is great - but it could have a bit more heat. I think perhaps the chili pepper flakes I used were not as hot and as fresh as can be found.

    http://www.thespicehouse.com (per Gary)

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #54 - October 3rd, 2018, 12:49 pm
    Post #54 - October 3rd, 2018, 12:49 pm Post #54 - October 3rd, 2018, 12:49 pm
    Thanks.
  • Post #55 - October 29th, 2018, 5:09 am
    Post #55 - October 29th, 2018, 5:09 am Post #55 - October 29th, 2018, 5:09 am
    Further to the idea of cooking popcorn in chili oil - roasted some pumpkin seeds last night with some chili oil. This works well also.
  • Post #56 - October 29th, 2018, 6:24 am
    Post #56 - October 29th, 2018, 6:24 am Post #56 - October 29th, 2018, 6:24 am
    bw77 wrote:Further to the idea of cooking popcorn in chili oil - roasted some pumpkin seeds last night with some chili oil. This works well also.

    Great idea, as my bride came home from an Alzheimer's walk yesterday with a large pumpkin, I see this in the near future.

    Should have mentioned it earlier, ronnie_suburban gifted me a jar of the chili oil he made from my 6X recipe up-thread, spot-on! Thanks Ronnie!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #57 - December 11th, 2018, 8:53 am
    Post #57 - December 11th, 2018, 8:53 am Post #57 - December 11th, 2018, 8:53 am
    Made a batch which we are putting in small Ball jars to give away as gifts.

    Fa, la, la, ma la, la, la, ma la!

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