"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 03-02-2014, 12:27 PM   #11
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Roll_Bones View Post
I like the pepper oil idea. I have plenty red pepper flakes. But no peanut oil. I can get some and make it this week.
Does it last for a good while? I can keep it in the fridge. Does the color of the oil change after infusing with chili flakes?
I can only tell you what I (and many friends) have experienced with this homemade chili oil: That's my disclaimer.

We've never kept it in the fridge, even during hot weather----- even in Albuquerque.

It seems to keep for a long time---- meaning when I make a LARGE batch the oil (not refrigerated) sometimes I won't get to the last bottle for at least 6 months, probably more.

The oil does change color, of course, due to the red of the chilis.

BUT---- very important!--- I keep it in the dark (cabinet). Sunlight will make any oil go rancid----- even the ambient light in a kitchen (which might take longer for rancidity to develop.)

I use peanut oil because that's the go-to oil for Chinese cooking, but probably any oil will work. I wouldn't use olive oil though. No reason, just don't think it would taste the same.

Make a small batch first and see how you like it. Good luck. Just don't lean over and breathe in the fumes!
__________________

__________________
cave76 is offline   Reply With Quote
Old 03-02-2014, 02:23 PM   #12
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
Quote:
Originally Posted by cave76 View Post
I can only tell you what I (and many friends) have experienced with this homemade chili oil: That's my disclaimer.

We've never kept it in the fridge, even during hot weather----- even in Albuquerque.

It seems to keep for a long time---- meaning when I make a LARGE batch the oil (not refrigerated) sometimes I won't get to the last bottle for at least 6 months, probably more.

The oil does change color, of course, due to the red of the chilis.

BUT---- very important!--- I keep it in the dark (cabinet). Sunlight will make any oil go rancid----- even the ambient light in a kitchen (which might take longer for rancidity to develop.)

I use peanut oil because that's the go-to oil for Chinese cooking, but probably any oil will work. I wouldn't use olive oil though. No reason, just don't think it would taste the same.

Make a small batch first and see how you like it. Good luck. Just don't lean over and breathe in the fumes!
You are just using common red chili flakes right? The ground up dried chili's with seeds?
How much flakes to oil should I add? And you did say to heat it up?
__________________

__________________
Roll_Bones is offline   Reply With Quote
Old 03-03-2014, 10:58 AM   #13
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Roll_Bones View Post
You are just using common red chili flakes right? The ground up dried chili's with seeds?
How much flakes to oil should I add? And you did say to heat it up?
No, it's not ground up----- the chilies are crushed into large-ish flakes, maybe 1/16 1/8 inch or so. But the seeds are there.

Try a batch using 1 cup of peanut oil with about (I never measure) 1/2 cup or more of the chili FLAKES in it.

Let it sit like that for maybe a day.

Heat it up VERY SLOWLY (I use a flame tamer under the pan) until the oil starts to shimmer. (That's not a typo ) then watch it carefully until the FLAKES start to turn a slightly darker red.

Turn the heat off and let it sit like that for maybe a day.

Then strain through a STRAINER into a clean bottle.

The hot-ness of the oil can be adjusted by how much chili flakes you use.

It sounds so complicated when written out but it really isn't.
__________________
cave76 is offline   Reply With Quote
Old 03-03-2014, 12:21 PM   #14
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
Like this?
Attached Thumbnails
Click image for larger version

Name:	002.jpg
Views:	107
Size:	50.1 KB
ID:	20864  
__________________
Roll_Bones is offline   Reply With Quote
Old 03-03-2014, 12:26 PM   #15
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Roll_Bones View Post
Like this?
Yep! And that's where I buy my chili flakes when I don't get them an Asian market. Good luck----- don't overheat, don't breathe fumes. It's fairly easy to heat too much but it's hard to under-heat.
__________________
cave76 is offline   Reply With Quote
Old 03-03-2014, 12:56 PM   #16
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
Quote:
Originally Posted by cave76 View Post
Yep! And that's where I buy my chili flakes when I don't get them an Asian market. Good luck----- don't overheat, don't breathe fumes. It's fairly easy to heat too much but it's hard to under-heat.
Okay. Got it. My wife is going to get me some peanut oil today. Thank you!
__________________
Roll_Bones is offline   Reply With Quote
Old 03-03-2014, 01:04 PM   #17
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Roll_Bones View Post
Okay. Got it. My wife is going to get me some peanut oil today. Thank you!
You're welcome. ------ so you're the cook in the family? Whatta guy!
__________________
cave76 is offline   Reply With Quote
Old 03-04-2014, 12:48 PM   #18
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
Quote:
Originally Posted by cave76 View Post
You're welcome. ------ so you're the cook in the family? Whatta guy!
I do all the cooking and grocery shopping. My wife does everything else. I should help her more.

Okay, I got the flakes and the oil combined and it has been sitting on my counter covered since last night.
I am going to warm it shortly and get it in a nice dispensing container.

Should it already be strong smelling? It has no smell yet. No kick yet is what i mean.
__________________
Roll_Bones is offline   Reply With Quote
Old 03-04-2014, 12:54 PM   #19
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Roll_Bones View Post
I do all the cooking and grocery shopping. My wife does everything else. I should help her more.

Okay, I got the flakes and the oil combined and it has been sitting on my counter covered since last night.
I am going to warm it shortly and get it in a nice dispensing container.

Should it already be strong smelling? It has no smell yet. No kick yet is what i mean.
Hard for me to know------ I think at the ratio I gave you perhaps not, especially if it's covered. Sorry. It may be too weak for you (or too strong) but it will be usable no matter.

If it's too weak you can always add more chili flakes and heat up again. If it's too strong/hot, obviously you just add more peanut oil and heat it up again.

All of the heating up should be done at a low temp to avoid burning the chili flakes.
__________________
cave76 is offline   Reply With Quote
Old 03-04-2014, 03:06 PM   #20
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
I might need to heat it more as I did not allow the oil to shimmer. I just got it good and warm.
Should I heat it more?
__________________

__________________
Roll_Bones is offline   Reply With Quote
Reply

Tags
easy, soup

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.