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I have this massive bag of dried red chilis going to waste. Give me your best hot chili oil recipes.
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Oct 13, 2017 19:51
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al-azad posted:I have this massive bag of dried red chilis going to waste. Give me your best hot chili oil recipes. This one has been my go-to the few times I've made it: http://thewoksoflife.com/2015/08/how-to-make-chili-oil/ I'm assuming you can do it with regular dried chilis, just blitz them in a food processor first.
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Oct 13, 2017 19:59
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I like to lightly toast them in a pan, add oil and blend with hand blender, and let the oil sit in the fridge for a few days, shaking it up whenever I think of it. When it's been four days or whatever, I set it to strain through a coffee filter in the fridge (this also takes a few days and the filter needs to be swapped out occasionally) . This makes a really nice looking oil with a clean, toasted flavor. I've made the one posted above and I'm always reaching for the one with just chilies instead.
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Oct 13, 2017 22:20
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Human Tornada posted:I like to lightly toast them in a pan, add oil and blend with hand blender, and let the oil sit in the fridge for a few days, shaking it up whenever I think of it. When it's been four days or whatever, I set it to strain through a coffee filter in the fridge (this also takes a few days and the filter needs to be swapped out occasionally) . This makes a really nice looking oil with a clean, toasted flavor. At first I thought I clicked on the coffee thread and was really, really confused.
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Oct 14, 2017 01:21
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Human Tornada posted:I like to lightly toast them in a pan, add oil and blend with hand blender, and let the oil sit in the fridge for a few days, shaking it up whenever I think of it. When it's been four days or whatever, I set it to strain through a coffee filter in the fridge (this also takes a few days and the filter needs to be swapped out occasionally) . This makes a really nice looking oil with a clean, toasted flavor. So you're creating an oil infusion rather than oil with a clump of chilies floating around? Hell, I'll make both. Got like a 2lb bag of this stuff.
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Oct 14, 2017 18:55
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al-azad posted:I have this massive bag of dried red chilis going to waste. Give me your best hot chili oil recipes. I don't know if it's been linked here already but this guy's Youtube channel is fantastic and I saw a recipe for chili oil there recently: https://www.youtube.com/watch?v=mrXPNq3QdfY He's a white dude in China married to a Chinese woman living in China and also might have some kind of culinary background? In any case his recipe videos and writeups are detailed and really interesting for non-Chinese speakers like myself 
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Oct 15, 2017 21:06
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emotive posted:This one has been my go-to the few times I've made it: I made this over the weekend and it turned out well. Tested it out this morning in a very boring way by frying up eggs and mushrooms. I think I will use this as a base for cooking more than a table condiment. Human Tornada posted:I like to lightly toast them in a pan, add oil and blend with hand blender, and let the oil sit in the fridge for a few days, shaking it up whenever I think of it. When it's been four days or whatever, I set it to strain through a coffee filter in the fridge (this also takes a few days and the filter needs to be swapped out occasionally) . This makes a really nice looking oil with a clean, toasted flavor. Have this steeping in the fridge. Toasted the dried peppers with the windows closed like an idiot and was forced to leave my kitchen in a coughing fit. Learn from me.
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Oct 16, 2017 22:23
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I made fuscia dunlop's yuxiang eggplant and that poo poo is right.
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Nov 5, 2017 08:16
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hakimashou posted:I made fuscia dunlop's yuxiang eggplant and that poo poo is right. It is right as hell. Now I want some.
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Nov 5, 2017 12:16
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hakimashou posted:I made fuscia dunlop's yuxiang eggplant and that poo poo is right. Just made her fish fragrant pork slivers and they were really good, I'll have to try that. My only issue is that I think the pork chops I used were too lean, so they wound up a little dry. Might try a fattier cut next time.
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Nov 5, 2017 15:10
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hakimashou posted:I made fuscia dunlop's yuxiang eggplant and that poo poo is right.
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Nov 5, 2017 15:45
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I made Danny Bowen's Mapo Tofu from his book (this version) and I was skeptical at first but it turned out really good. Really deep umami flavor and was more complex than more traditional recipes but didn't stray too far out there that it wasn't Mapo Tofu anymore. That being said, I would tweak a few things to suit my personal tastes. Use more tofu and less pork, the pork combined with the chopped mushrooms makes it really meaty. I'll also use silken tofu next time, and double the Sichuan peppercorns, as it was a little light on the numbing. Overall I was pretty happy with it though and it might be my new standard recipe.  al-azad posted:I made this over the weekend and it turned out well. Tested it out this morning in a very boring way by frying up eggs and mushrooms. I think I will use this as a base for cooking more than a table condiment. Well, how'd it turn out?
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Nov 7, 2017 03:59
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Christ that is a complicated recipe, typical of someone who isn’t Chinese to try and overengineer mapo tofu
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Nov 7, 2017 20:11
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Peven Stan posted:Christ that is a complicated recipe, typical of someone who isn’t Chinese to try and overengineer mapo tofu Dang, no kidding. quote:Ingredients: My recipe. I mean, the key ingredients are there and the extra ingredients aren't crazy (mushroom is pretty good for umami) but some things seem super... foodie-try-hard like the beer.
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Nov 7, 2017 20:46
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 Did you guys miss the part where I said I was skeptical at first but it won me over? What's wrong with trying a new approach every once and a while?
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Nov 7, 2017 23:15
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I never said I think it would be bad, but just that it's a lot busier than a "normal" recipe. I have no doubt that adding things full of umami (mushrooms, tomato paste) would improve the flavor.
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Nov 8, 2017 00:05
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Whoa, some chef somewhere elaborated a bit on a traditional recipe? Those drat non-Chinese.
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Nov 8, 2017 03:07
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Does the ingredient to tofu ratio seem insane to anyone else? A full 1/2 cup of doubanjiang and chili oil for one package of tofu?
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Nov 8, 2017 04:27
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emotive posted:Does the ingredient to tofu ratio seem insane to anyone else? and 1/4 cup of fermented black beans and 13 cloves of garlic and 13oz of chickencheese
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Nov 8, 2017 05:14
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marshalljim posted:Whoa, some chef somewhere elaborated a bit on a traditional recipe? Those drat non-Chinese. No one said it's verboten, relax. It's just so funnily typical to truss up simple, staple recipes to make it seem fancy, as if traditional recipes are too pedestrian for such a high-class restaurant. In this case, the result was good, so that's great, but it still plays into the stereotype.
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Nov 8, 2017 05:58
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I mean it's mapo dofu, there is no "traditional" way to cook it. The traditional way is however your ayi makes it with whatever she has on hand. I mean hell adding chili crisp to everything is totally a thing here in Yunnan. I'm personally planning on trying out some of those changes. Throwing some beer into it sounds interesting.
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Nov 8, 2017 06:10
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Also, it's the fukkin Mission Chinese Cookbook, which is off the wall food that isn't claiming ~~~authenticity~~~ in the first place.
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Nov 8, 2017 06:15
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The tomato paste, beer, and mushroom powder is just hilarious. Might as well simmer it in dashi stock while you're at it.
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Nov 8, 2017 06:23
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Everyone should keep in mind Danny Bowen is the same dude that puts beef jerky and potato chips in his fried rice.
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Nov 8, 2017 06:34
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totalnewbie posted:I never said I think it would be bad, but just that it's a lot busier than a "normal" recipe. Kenji's vegan mapo tofu recipe uses a lot of mushrooms too for the umami and as a meat replacement. It's pretty good.
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Nov 8, 2017 09:22
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totalnewbie posted:No one said it's verboten, relax. It's just so funnily typical to truss up simple, staple recipes to make it seem fancy, as if traditional recipes are too pedestrian for such a high-class restaurant. In this case, the result was good, so that's great, but it still plays into the stereotype. Then what the gently caress are you even doing here if the idea of modifying an old recipe is "LOL typical"? Adding a 90 cent can of beer isn't exactly truffle oil and salmon foam. Peven Stan posted:The tomato paste, beer, and mushroom powder is just hilarious. Might as well simmer it in dashi stock while you're at it. Yeah, then it might taste even better. The horror!
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Nov 8, 2017 13:49
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Human Tornada posted:Then what the gently caress are you even doing here if the idea of modifying an old recipe is "LOL typical"? Adding a 90 cent can of beer isn't exactly truffle oil and salmon foam. Man, you need to relax. It's an internet forum, not a NYT review.
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Nov 8, 2017 14:12
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totalnewbie posted:Man, you need to relax. It's an internet forum, not a NYT review. Hey I'm not the one who reads food and recipe forums just to  about "typical foodie bullshit".
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Nov 8, 2017 15:19
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emotive posted:Does the ingredient to tofu ratio seem insane to anyone else? That sounds about normal for mapo tofu here in Chengdu. I have never seen as much variation in a single dish as in mapo tofu. It involves tofu, that's the only thing I can tell you for sure. It's totally different everywhere I get it.
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Nov 8, 2017 15:57
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Human Tornada posted:Hey I'm not the one who reads food and recipe forums just to I think you've got your and confused. But hey whatever, it turned out well for you, good for you.
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Nov 8, 2017 16:10
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Grand Fromage posted:That sounds about normal for mapo tofu here in Chengdu. There should be tofu and Sichuan peppercorns. Doubanjiang too, usually. Otherwise the sky's the limit.
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Nov 8, 2017 16:18
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Yah as someone who has lived in Chengdu for 5 years, there is basically no set recipe or standard for Mapo tofu. It's basically a totally different dish at every restaurant you go to. Tofu and sichuan peppercorns are basically the only two constants. Go hog wild. e: Other dishes like kung pao chicken, though, you get chefs having fights over. There's a big divide here in Sichuan about whether it's OK to add green bamboo to the dish (among other things) or not and it's extremely contentious and I have heard screaming over it.
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Nov 10, 2017 09:04
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hakimashou posted:I made fuscia dunlop's yuxiang eggplant and that poo poo is right. Made this for the first time for my newly vegetarian parents and it was a great big hit. 10/10. Will fragrantly fish that eggplant in future.
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Nov 10, 2017 12:51
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Closed-minded weiners ignore this post... I made Danny Bowien's Kung Pao Pastrami also from his book (I can't find the same version online). Not what I'd use to scratch a Kung Pao itch but it was still really good, more of a pastrami and peanut stir fry. Maybe a splash of black vinegar would bring it a little closer next time. The potatoes and fresh jalapenos provided a nice soft contrast to the crunchy celery and peanuts and meaty pastrami and I'll probably incorporate them into more traditional Kung Pao recipes from now on. The real revelation was the pastrami, though. The recipe calls for you to grill it first and then bake it but for logistical reasons I couldn't do that so I sous-vided it and then finished it under the broiler but still used his spice mixture (salt, sugar, black pepper, Sichuan peppercorns, and yellow mustard) and it was unreal. I probably ate half of the point-cut brisket just off the cutting board. 
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Nov 11, 2017 18:45
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So I hit up my local Chinese supermarket and picked up something called 'dried Xiao mi chili'. Anyone know what this is, other than obviously dried hot peppers? Google suggests Xiao mi translates as 'millet' or alternatively 'cellphone manufacturer' 
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Nov 19, 2017 13:39
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feedmegin posted:So I hit up my local Chinese supermarket and picked up something called 'dried Xiao mi chili'. Anyone know what this is, other than obviously dried hot peppers? Google suggests Xiao mi translates as 'millet' or alternatively 'cellphone manufacturer' Xiaomi is a tech company.
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Nov 19, 2017 13:59
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There Bias Two posted:Xiaomi is a tech company. Yes, I am aware, that's what I was getting at with the second one. I'm pretty sure they don't manufacture chilis, though.
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Nov 19, 2017 14:02
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Probably just a generic dried red chili. They don't exactly go for variety in peppers over here, I've only seen four kinds ever.
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Nov 19, 2017 14:07
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Made the Mission Chinese mapo tofu, then visited SF's Mission Chinese and ordered the mapo tofu and the kung pao pastrami. Oddly, the tofu I made at home was much better imo. The prices being incredibly high for Chinese (15 for mapo, 18 for the pastrami, rice not included) probably didn't help. Human Tornada wasn't kidding about this stuff being meaty. Really tasty stuff but it really hosed with my mental estimate of the proper mapo tofu:rice ratio because it was so strong.
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Nov 20, 2017 06:48
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AnonSpore posted:(15 for mapo, 18 for the pastrami, rice not included) probably didn't help. The gently caress? Y'all, y'all, if you ever pay >$10 for mapo dofu anywhere in the US, you are getting ripped off to the point where you just lost all face for yourself, your family, and your entire lineage front-to-back. And even $10 is a rip-off, poo poo should be like $6 at most. That's like paying $10 for... I don't know, red beans and rice. I don't give a poo poo if they put a beer in it, that beer is probably worth more than mapo dofu should ever be (and is probably better just straight up drinking).
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Nov 20, 2017 09:04
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