My first step was to make the hot chile part of the hot chile oil.
Back when I worked at the Chinese restaurant in the states we had to get some crushed red peppers ready for use in the Kung Pao Chicken. We pretty much made chunky hot chile oil.
To do this set aside some red pepper flakes. Let's say about a cup or so. Put them into a container that can handle the high heat of the oil. Something Pyrex or metal. Next to a pot/pan/whatever add about twice the amount of oil as you had flakes and heat. If you are watching carefully I would say put it up to high.
I don't worry too much about exact measurements or guidelines (unless it is regarding safety) so don't worry if things are a bit off.
You want the oil to be more fluid, just like water. I used chopsticks to move the oil around and could easily see when the oil had reached that consistency. I am sure this matches some temperature but I don't have a food thermometer. (I haven't ever needed a thermometer except when I needed to monitor for safety while doing some seafood) As soon as it has reached this consistency add it to the chile flakes.
The oil is cooking the chile and extracting some capsaicin and flavor.
It will bubble up around the chile the same as if you put anything into a deep fryer. This is EXACTLY what we want. Set this aside for now and be aware that the container will still be hot so exercise caution.
Add more oil to the pan and add the other ingredients and heat. Once your oil and ingredients reach the liquid consistency strain out the additives and bottle. You could also wait until the oil in the pan cools then strain and bottle. I would personally choose to keep the oil with the ingredients a bit longer.
Now back to the chunky chile oil we created earlier. The safest way to proceed is to strain the flakes out and pour the oil into the container with the rest of the oil. I put it all in the bottle but won't keep it for very long. Place in the fridge and you are finished.
In my oil I used just a tiny half-handful of these ingredients: garlic, lemongrass, cilantro, galangal, sweet basil, lemon basil, dill, chile flakes Please be sure to read my safety tips below.
Some tips:
1. Ensure that all containers and utensils are sanitized by boiling in water. Any container/utensil/lid that cannot withstand boiling should not be used. Period.
2. Make only small amounts that can be used within one month. Some people recommend only for ten days, but this website recommends 3-7 days with a MAXIMUM freezer life of 6 months: http://www.cheftalk.com/fo
For best safety you can simply make only enough that you need for one day and make it that day.
Any infusion kept for over one day MUST be refrigerated or kept in the freezer.
3. If you couldn't tell from #2 Discard after that time SERIOUSLY
4. Make sure that the container you are using can be sealed. I would recommend something that seals tightly such as a twist off lid or an old style beer bottle like this one:
http://admin.hartspartyhir
This bottle is unacceptable:
http://ceuco.elementality.
And so is this one :
http://www.recipetips.com/
Specific health information:
Botulinum organisms can grow in food sources containing even trace amounts of water and cause botulism
Leaving garlic in your infusion increases the risk of Botulism. Yes, the same stuff from when cans are bulging out. Bad, yes.
So now on to how to make some of your very own oil:
Combine the herbs/spices with oil in a saucepan and heat over low-medium heat to about 180F. I would always choose a lower temperature if given a range on a recipe. What I want is to "open the pores" of the ingredients, not to cook them. (Sorry if I made anybody cringe with the use of the pore analogy) Higher temperatures tend to give the oil a "cooked" taste and may caramelize or scorch the flavorings.
Strain and seal into your sterilized container and allow to cool. After the oil has reached room temperature, refrigerate it. The oil can become cloudy in the refrigerator. This does not effect the flavor and goes away once heated sort of like how butter is opaque when cold but clear when heated. Maybe exactly like butter...
You may be reading this and think, "Oh, my favorite restaurant has the same bottle of oil for a LONG time and it has garlic and chiles too, I don't need to worry." WRONG! These restaurants are probably using heat stabilized oils purchased from and FDA approved vendor (if in the United States) or they are using oils that are citric acid or phosphorus supported. (Or so we can only hope...)
A good site that offers more information and how much spices to use for different flavors: http://www.cheftalk.com/co
Food safety with oil infusion is discussed here: http://www.cheftalk.com/fo
I want to emphasize the importance of this safety information. A great beginner project to work on without having to worry about so many safety requirements would be making an infused vinegar.
http://www.doityourself.co
1. Ensure that all containers and utensils are sanitized by boiling in water. Any container/utensil/lid that cannot withstand boiling should not be used. Period.
2. Make only small amounts that can be used within one month. Some people recommend only for ten days, but this website recommends 3-7 days with a MAXIMUM freezer life of 6 months: http://www.cheftalk.com/fo
For best safety you can simply make only enough that you need for one day and make it that day.
Any infusion kept for over one day MUST be refrigerated or kept in the freezer.
3. If you couldn't tell from #2 Discard after that time SERIOUSLY
4. Make sure that the container you are using can be sealed. I would recommend something that seals tightly such as a twist off lid or an old style beer bottle like this one:
http://admin.hartspartyhir
This bottle is unacceptable:
http://ceuco.elementality.
And so is this one :
http://www.recipetips.com/
Specific health information:
Botulinum organisms can grow in food sources containing even trace amounts of water and cause botulism
Leaving garlic in your infusion increases the risk of Botulism. Yes, the same stuff from when cans are bulging out. Bad, yes.
So now on to how to make some of your very own oil:
Combine the herbs/spices with oil in a saucepan and heat over low-medium heat to about 180F. I would always choose a lower temperature if given a range on a recipe. What I want is to "open the pores" of the ingredients, not to cook them. (Sorry if I made anybody cringe with the use of the pore analogy) Higher temperatures tend to give the oil a "cooked" taste and may caramelize or scorch the flavorings.
Strain and seal into your sterilized container and allow to cool. After the oil has reached room temperature, refrigerate it. The oil can become cloudy in the refrigerator. This does not effect the flavor and goes away once heated sort of like how butter is opaque when cold but clear when heated. Maybe exactly like butter...
You may be reading this and think, "Oh, my favorite restaurant has the same bottle of oil for a LONG time and it has garlic and chiles too, I don't need to worry." WRONG! These restaurants are probably using heat stabilized oils purchased from and FDA approved vendor (if in the United States) or they are using oils that are citric acid or phosphorus supported. (Or so we can only hope...)
A good site that offers more information and how much spices to use for different flavors: http://www.cheftalk.com/co
Food safety with oil infusion is discussed here: http://www.cheftalk.com/fo
I want to emphasize the importance of this safety information. A great beginner project to work on without having to worry about so many safety requirements would be making an infused vinegar.
http://www.doityourself.co
I am very impressed. Informative, well researched, easy to follow instructions, and an emphasis on safety. I will follow this Blog, and alert my friends. Outstanding!
ReplyDeleteThank you so much!
ReplyDelete