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Chili Oil Notes

uptointerpretation.com

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Re: Chili Oil Notes

#41

Post by mortureb »

fiddlerwoaroof wrote: post #36
plaguuuuuu wrote: post #25

Earlier quoted context omitted.

botulism is pretty resistant to heat. ph, salt. im sure a high purity ethanol also

The spores are, but the toxin is the problem and breaks down with heat so, in theory, if you boil the food for a bit before eating it, it would be safe.

I’m pretty sure it’s the opposite. You can kill the spores with heat but it leaves the toxins intact.

Re: Chili Oil Notes

#42

Post by racked »

s_dev wrote: post #40

If anyone is looking for a chilli oil you can buy that's both delicous and available check this out: https://en.wikipedia.org/wiki/Lao_Gan_Ma It goes great with, eggs, rice and any yogurt dishes.

Coincidentally I had the black bean version of this a few days ago. Delicious, but less spicy than expected. :-)

Re: Chili Oil Notes

#44

Post by sib »

pipeline_peak wrote: post #12

[flagged]

My sister-in-law (Chinese, although not super-old) brings us a new jar of homemade chili oil whenever we finish the last one, and is constantly experimenting with new peppers, oils, spices, and preparations. If we ask nicely, she also brings bags full of homemade dumplings as tasting medium ;)

Re: Chili Oil Notes

#45

Post by chaos_emergent »

s_dev wrote: post #40

If anyone is looking for a chilli oil you can buy that's both delicous and available check this out: https://en.wikipedia.org/wiki/Lao_Gan_Ma It goes great with, eggs, rice and any yogurt dishes.

This stuff is as addictive as sugar! I love it. Watch out for how much you’re putting on your food :)

Re: Chili Oil Notes

#46

Post by anonu »

I make a "Mediterranean" version of this with olive oil and I cut up some chilies and just let them soak. Completely different use case than an Asian chili oil IMO... but a little bit easier to do as you don't need to heat the oil (and you probably wouldn't want to heat olive oil that much anyway).

Re: Chili Oil Notes

#48

Post by OJFord »

ac29 wrote: post #28
jmspring wrote: post #4

When visiting various countries in Europe (Italy, Spain, etc) I've run across the equivalent of farmers markets where they have varying types of infused oils. The oils often have the seeds/herbs/etc. in the bottle. I wonder what method these vendors use. I know people who have simply put herbs/peppers/etc directly into oil and go with that method. I've not heard of them getting botulism, but maybe it was luck. When l…

> I know people who have simply put herbs/peppers/etc directly into oil and go with that method. I've not heard of them getting botulism, but maybe it was luck. According to the CDC, food-borne botulism is pretty rare, just 21 cases in the US in 2019: https://www.cdc.gov/botulism/surv/2019/index.html That being said, it can be fatal so certainly it wouldn't be advisable to take the risk.

Many more were killed crossing roads in 2019, so is it not advisable to take that risk either?

Re: Chili Oil Notes

#49

Post by elesiuta »

racked wrote: post #42
s_dev wrote: post #40

If anyone is looking for a chilli oil you can buy that's both delicous and available check this out: https://en.wikipedia.org/wiki/Lao_Gan_Ma It goes great with, eggs, rice and any yogurt dishes.

Coincidentally I had the black bean version of this a few days ago. Delicious, but less spicy than expected. :-)

It used to be spicier and even better before her son took over and changed it to a cheaper chili from another province a few years ago (which wasn't great).

I ended up trying something like 20 different brands looking for an alternative, and my favourites from least to most spicy were: Chuan Lao Hui, Lee Kum Kee, and Wa!, which I actually found even better.

I tried Lao Gan Ma again now that they're back to chilies from the original province, but it still doesn't taste quite the same, I wonder if the sourcing changes caused them to lose their specific cultivar?

Re: Chili Oil Notes

#50

Post by brnaftr361 »

plaguuuuuu wrote: post #25
fiddlerwoaroof wrote: post #9

Earlier quoted context omitted.

I wouldn’t do this myself, but theoretically heating the oil relatively high for a while before consuming would destroy any toxin buildup. The other route would be adding enough acid to prevent botulism from growing, but I think that can be a bit tricky.

botulism is pretty resistant to heat. ph, salt. im sure a high purity ethanol also

Botulinum toxins are large, easily denatured proteins... by heating to 80°C (176°F) for 20 minutes or > 85°C (185°F) for at least 5 minutes. Their heat resistance varies with composition of the food or other medium, and the concentration of the toxin. Reports suggest that HTST pasteurization (72°C/162°F for 15 seconds) is likely to inactivate most or all of the toxin in contaminated milk, while conventional pasteurization at 63°C/145°F for 30 minutes seems to be less effective. Chlorine and other agents can destroy botulinum toxins in water. The vegetative cells of C. botulinum are susceptible to many disinfectants, including 1% sodium hypochlorite and 70% ethanol, but clostridial spores are very resistant to inactivation. They can be destroyed in the autoclave with moist heat (120°C/ 250°F for at least 15 minutes) or dry heat (160°C for 2 hours) or by irradiation. The spores of group I strains are inactivated by heating at 121°C (250°F) for 3 minutes during commercial canning. Spores of group II strains are less heat-resistant, and they are often damaged by 90°C (194°F) for 10 minutes, 85°C for 52 minutes, or 80°C for 270 minutes; however, these treatments may not be sufficient in some foods.

https://www.cfsph.iastate.edu/Factsheets/pdfs/botulism.pdf

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