Chili Ginger Infused Oil Recipes

5-MINUTE HOMEMADE CHILI OIL RECIPE - HOW TO MAKE CHILI OIL

Steps:

• Add oil, dried peppers and salt (if using) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.
• Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
• After 5 minutes, remove from heat and cool. Pour it into a bottle or jar. You can strain it if you'd like.
• Refrigerate and use within a month.

HOW TO MAKE CHILI OIL

Steps:

• Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
• Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
• While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
• Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
• Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.

EDIBLE GINGER-INFUSED COOKING OIL

Steps:

• Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
• Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
• Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

CHILI-GINGER INFUSED OIL

Steps:

• Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
• Rest a deep-fry thermometer on the rim of the pot.
• Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
• Let simmer for 15 minutes, checking to make sure the temperature does not rise.
• Remove from the heat and let stand until cool or overnight.
• Strain the oil without pressing the solids; then, discard the solids.
• Store the oil in an completely clean glass jar at cool room temperature.

CHILI OIL

Steps:

• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

GINGER & CHILLI OIL

Steps:

• Finely chop the spring onions, a large piece of ginger and a whole red chilli and tip into a small dish. Heat 3 tbsp vegetable oil until smoking hot, then pour into the dish and leave to sizzle. Can be made a day ahead covered with cling film.