This is my first time making homemade chili oil. It’s very good.
This is the recipe. https://thewoksoflife.com/how-to-make-chili-oil/
#cooking #chilioil #castiron
This is my first time making homemade chili oil. It’s very good.
This is the recipe. https://thewoksoflife.com/how-to-make-chili-oil/
#cooking #chilioil #castiron
Hey cool I do this too from time to time!
Word of advice that helped me a lot… Heat the oil and bring it down in temperature then pour it over the dried spices vs. heating spices and oil together. I found it reduced bitterness and astringency quite a bit.
This recipe has the oil at around 225°f for the confit.
I didn’t have any off flavors doing it this way. I don’t think I brought up the temperature fully when pouring over chili flakes though. I got a small amount of sizzle but it wasn’t vigorous.
I also enjoyed doing it that way initially until I discovered the flavor improvement with the other method that someone suggested online.
Perhaps next time you could make a side batch and compare the two?