111–120 of 164 posts
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I read all that and didn’t get the thing I want to know. Could the lady tell the difference?!
> David Salsburg reports that a colleague of Fisher, H. Fairfield Smith, revealed that in the actual experiment the lady succeeded in identifying all eight cups correctly.
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).
You use it pretty much instantly then? Or do you take any other steps to prevent the botumism bacteria from thriving?
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…
Earlier quoted context omitted.
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.
People who own v60s tend tie the promotion of v60s to their personal character so i know this might fall flat but; every real study ive seen, thats blind, has shown no no added benefit to slightly more consistent grounds. Ive noticed the same when testing between the two myself. Feel free to share otherwise if you have data to support that ;)
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…
Your argument is "I dare you; you won't notice a difference." That's not convincing. Those of us who've spent time in the industry can even detect differences between high end conical vs flat burr grinders, let alone the difference between a bladed spice grinder compared to a burr grinder. There are substantial differences to be found in many variables of coffee brewing. Just because you don't have a palate for it do…
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I did sous vide chilli oil by placing the oil and chillies in glass canning jars in the water bath. I let them rip for about 90 minutes at ~88°C/190°F and the results were pretty good. I like the roasty/mildly bitter results from flash heating, but this was quite smooth and pleasant. I think some purists would think it tastes weird. It's a very "clean" chilli flavour. I think it would have been a lot better with more…
Have you tried blending it with a hot flash oil? My suspicion is that the two would be better than the sum of their parts.
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…
Earlier quoted context omitted.
You use it pretty much instantly then? Or do you take any other steps to prevent the botumism bacteria from thriving?
Yes, chilis should be dried out before you use them. For me its been shelf-stable outside for 2-3 months. Obviously, with botulism you would smell it right away if its off.
My favorite chili oils take the chilis just beyond a perfect maillard "sear" and venture very slightly into burnt territory. Many peppers have a natural bitterness when dried, and that slight bitterness added from the barely burned flavor brings out some extra, magical, umami depth. Adding some acidic elements makes for some incredible dishes. I have found that smoked chilis lose their smokiness with high heat though…
I agree. Indian cooking uses a lot of flavored oil as “tadkas”. Spices (cumin, coriander, garlic, mustard etc.) including whole red chillies are brought up to temp in a small metal bowl with ghee over a flame and then added to the final dish. I’ve made chili oil this way and it seems to draw out more flavor and there’s the slight burnt flavor that I love.