Chili Oil Notes
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Chili Oil Notes
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Re: Chili Oil Notes
#2They talk about about how hot infusing causes the chili's to suspend in oil, I wonder if you could incorporate using a popcorn cannon somewhere in the infusion process.
Re: Chili Oil Notes
#3> I’ve also thought about doing a really low and slow extraction, say by using a sous vide machine. You do run into food safety issues, since the chilies can contain botulism.
Sous vide was my first thought, since that avoids the evaporation and oxidation that decreases the intensity of the low and slow method. However I don't think botulism is any more of a concern here than any other sous vide dish and high heat doesn't kill botulism spores so it doesn't really matter how you cook the chilis.
Just keep it above 140F while infusing and keep it out of the <130F danger zone past a few hours. Quickly cool it below 45F using an ice bath after infusing if you're paranoid or cooking for someone that might be immunocompromised.
Re: Chili Oil Notes
#4When 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 looking into this awhile back, I ran across this article - https://extension.psu.edu/how-to-safely-make-infused-oils - I have yet to try the recommendations here in and wonder about the impact on flavor.
Re: Chili Oil Notes
#5> I’ve also thought about doing a really low and slow extraction, say by using a sous vide machine. You do run into food safety issues, since the chilies can contain botulism. Sous vide was my first thought, since that avoids the evaporation and oxidation that decreases the intensity of the low and slow method. However I don't think botulism is any more of a concern here than any other sous vide dish and high heat do…
Yeah I might give it a shot (although I gave away my sous vide machine). But low and slow isn't always better for extraction. Coffee for instance extracts more with a fast infusion versus cold brew.
Re: Chili Oil Notes
#6Since I caught covid my sense of smell//taste is reduced so much that I put hot sauce on everything.
Re: Chili Oil Notes
#7When 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’ve only heard of garlic in oil being a botulism risk. Are other veggies dangerous too?
Re: Chili Oil Notes
#8When 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’ve only heard of garlic in oil being a botulism risk. Are other veggies dangerous too?
The article I linked to mentioned that fresh herbs could be a source as well. The article from OP mentions peppers can as well. So, I guess one has to be careful.
Re: Chili Oil Notes
#9Earlier quoted context omitted.
I’ve only heard of garlic in oil being a botulism risk. Are other veggies dangerous too?
The article I linked to mentioned that fresh herbs could be a source as well. The article from OP mentions peppers can as well. So, I guess one has to be careful.
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.
Re: Chili Oil Notes
#10My 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 wonder if doing a lower heat extraction might retain those smoky flavors. Sounds like the multiple extraction/blend the author talked about would be worth a shot to get both.