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Chili Oil Notes

uptointerpretation.com

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Re: Chili Oil Notes

#61

Post by fooker »

mauvehaus wrote: post #56

Tangential, but related: my partner claims that putting oil and garlic in a cold pan and warming them together yields a different flavor than heating the oil, and then adding the garlic. I'm pretty convinced that she's right. Has anyone experimented with this rigorously? I'd happily nerd out reading a similar article in that subject.

Yeah this is because you have more time when the oil and garlic is heated together (before the garlic burns).

You want to do this when garlic is the main flavor you are aiming for and avoid doing it when garlic wants to complement the other herbs and spices.

Re: Chili Oil Notes

#62

Post by nkozyra »

OJFord wrote: post #48
ac29 wrote: post #28

Earlier quoted context omitted.

> 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?

I would imagine more people crossed roads than made infused oils in anaerobic environments, so more data needed.

Re: Chili Oil Notes

#63

Post by VerminOctopus1 »

elhudy wrote: post #58

I love nerding out on food as mich as the next person. On food and cooking is one of my favorite kitchen tools. Sichuan chili oil is a staple condiment in our house. That said, i find the following to be an oft-repeated bs phrase parroted across the internet. You can find it tracing back to reddit threads over ten years ago. > You can end up with what are called fines and boulders, fines being tiny, dust-like pieces…

A crappy grinder will not work at all with espresso.

Re: Chili Oil Notes

#65

Post by crunchytreat »

elhudy wrote: post #58

I love nerding out on food as mich as the next person. On food and cooking is one of my favorite kitchen tools. Sichuan chili oil is a staple condiment in our house. That said, i find the following to be an oft-repeated bs phrase parroted across the internet. You can find it tracing back to reddit threads over ten years ago. > You can end up with what are called fines and boulders, fines being tiny, dust-like pieces…

I’ve spent ten years in the specialty coffee industry (not selling grinders). If you’re controlling other variables properly you should definitely be able to tell the difference.

Re: Chili Oil Notes

#67

Post by dendrite9 »

ciceryadam wrote: post #19

There's another kind of chilli oil, pressed from Hungarian spicy paprika/capsicum seeds: https://rubinpaprika.com/magolajok/fuszerpaprika-magolaj-csi... It has a deeply nutty flavor and the spiciness is a bit sneaky, but it's a great addition to finishing oils.

Interesting, does it go bad quickly? Kurbiskernol is one of my favorite oils for special uses but it seems to spoil faster than some other oils. And I don't always travel somewhere I can pick up a good bottle. I suppose thinking of oils as more like a juice might be a good approach.

Re: Chili Oil Notes

#68

Post by jonahhorowitz »

elhudy wrote: post #58

I love nerding out on food as mich as the next person. On food and cooking is one of my favorite kitchen tools. Sichuan chili oil is a staple condiment in our house. That said, i find the following to be an oft-repeated bs phrase parroted across the internet. You can find it tracing back to reddit threads over ten years ago. > You can end up with what are called fines and boulders, fines being tiny, dust-like pieces…

A friend of mine started a company based entirely on the premise that grind quality matters. They did many blind taste tests and found that they could taste a 50μm difference in grind size when they controlled the other variables. Can you tell the difference between a $50 spice mill and a $200 burr grinder? Yes, absolutely. Can you tell the difference between that and a $1,500 expresso grinder, probably.

His little startup company ended up getting bought by one of the large coffee companies.

Re: Chili Oil Notes

#69

Post by gsuuon »

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.

Yup. It basically becomes a household emergency when we run low. We were out of this and sriracha for a couple weeks. That was a sad, tasteless, time. (Also, it's mentioned in the article)

Re: Chili Oil Notes

#70

Post by mbakke »

jonahhorowitz wrote: post #68
elhudy wrote: post #58

I love nerding out on food as mich as the next person. On food and cooking is one of my favorite kitchen tools. Sichuan chili oil is a staple condiment in our house. That said, i find the following to be an oft-repeated bs phrase parroted across the internet. You can find it tracing back to reddit threads over ten years ago. > You can end up with what are called fines and boulders, fines being tiny, dust-like pieces…

A friend of mine started a company based entirely on the premise that grind quality matters. They did many blind taste tests and found that they could taste a 50μm difference in grind size when they controlled the other variables. Can you tell the difference between a $50 spice mill and a $200 burr grinder? Yes, absolutely. Can you tell the difference between that and a $1,500 expresso grinder, probably. His little s…

Even amateurs will notice the difference between a "perfect" pour over from a $50 grinder and a $200 grinder. The GP clearly does not own a V60 :)

Above the $200 range really only matter for espresso. Manual brews don't need that fine grind precision, just consistency (no fines, no rocks) at medium grind levels.

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