Lesona what a daft comment........ if you make a fond out of prawn shells you don’t eat them after draining, do you now? That’s not waste, only using every last bit of something most people would discard. Same with the garlic etc.! It’s brilliant. Big 👍 for School of Wok 💕
me too, especially waking the neighbours up, my neighbour is a butcher and I can hear through the walls at 7am every morning thumping and chopping the meat and bones. it doesn't bother me, but I'll ask if they can hear me smashing ginger :-)
@@jeanettegant2894 I live above a chap who works nights and is trying to sleep during the day so I content myself with just pressing the knife onto the garlic and ginger. It works (sort of) but it isn't very satisfying.
I love a chili paste that I was introduced to in Mexico, and after watching you make this recipe, I imagine that it must be quite similar in ingredients and flavor. The color and texture are the same, and I am so excited to try this. I brought home a small amount, loved it so much, ate it sparingly and may have kept it too long for fear of not being able to replicate it. Oh! What a gift this is, to be able to eat and share it cause I can make more!! I must have had the power of suggestion going on during this too; I started sneezing my head off as if it were in my kitchen cooking!
I will let you know. I just bought a bottle yesterday for the purpose of storing it, today might be the day my kitchen fills with the smell of spiced goodness! I am sure of one thing...I am gonna have a happy pallet!
Actually, today was the day and I am over the moon happy with the results!! It ticks off all the boxes. I can only imagine as it builds the heat and marinades the favors in the jar, how even more wonderful it will become! I will be forever grateful!
I can't even...I made this again and it adds another reason to keep tasting this life for as long as you can! The "jamminess" you speak of is exactly that burst of flavor that you can't stop thinking about and how you want to incorporate it into everything. Kidding aside, I could almost dab the oil on my wrist so I could smell it all day! Garlic, ginger and onions were meant to meet up with brown sugar! Thanks again for this recipe!!
Heating the dry garlic and onion skins is FANTASTIC way to use them prior to composting. So easy to do and flavorful. Thank you SO much for this idea. I will share this with others from now on.
Hey guys, just a tip......... Drop the whole out of focus camera bullsh!t. Its really, really annoying. I love your vids, but jesus, youre a cooking channel.
I lived in China for few years , Im totally in love with chinese food. But I cant cook them , thanks to you I can now try something. Please do show us how to make hot pot soup from scratch and their sauces for dipping.
"To reduce this risk of botulism, the garlic in oil mixture should be refrigerated and used within two to three days. Garlic-in-oil should always be discarded after two hours at room temperature, even if salt and acids are present" (www.canr.msu.edu/news/stinking_facts_about_garlic) Still, this oil has no large chunks of garlic in it, and no water content because he only used skins. I made it and kept it in the fridge to stay safe.
I've made this chilli oil about 5 times, now. Last time I almost burnt it by pumping too much heat into the pan and had to take it off early. Before that, I cooked it so long and low that the cellulose (or whatever) almost turned it into something more gelatinous once it had settled in the fridge. Every time I ended up with something so tasty that I was adding it to everything as an excuse in culinary education. Thanks for the technique and inspiration!
Everytime I watch these Videos (making the Chili and the Spring Onion/Ginger Oil today), I want to fly to London for a course :D (maybe I do that some time :D)
Thank you. I'm definitely going to make all of these. Also, thank you for demonstrating how to peel ginger with a teaspoon. A Vietnamese friend taught me how to do that about 40 years ago.😁
Love your no waste philosophy. i was just this moment making ginger scallion sauce and about to put the shavings into the compost. They will now be the stars of my next gingery veggie base.
I liked most the making of garlic oil, I'll try making that today. Was shocked that a big flat knife could smash the ginger holy sh**t😣 watching fr midwest, USA...thx
I've always heard, that if you make garlic-oil, you have to use it pretty quick. (Within a week or so). If you let it sit to long, it will develop some chemical reaction, that will turn it poisonous. Which can cause botulism. Does anyone know about this? Is this only with uncooked garlic? If I were to make an oil like this, with just garlic skins, how long can I store it in the fridge? :)
after 5 years this is still my favorite chili oil recipe from youtube. I made a batch today and could eat it with just omlette and rice every day :) I also make it for friends sometimes.They all love it. Thanks so much for this wonderful yummy recipe
Do garlic skins loose flavor after time? I have been saving garlic skin for a couple months so when I had a lot I could make a bunch of garlic oil - but they really do not smell like anything. When I was making the oil I really did not get any garlic aroma. Not sure how it tastes yet cause it is still too hot.
Its great for anything... but given the sodium of this dipping sauce, you'd want to use it on something a bit more than just plain rice. It's more of a dipping sauce for most commonly... steamed chicken, a common dish in cantonese cooking.
@@MedalionDS9 I didn't mean to use it like gravy on rice, as you said, high salt content. It tastes wonderful to me, sparingly so, on plain, fresh steamed rice... and anything I've ever dabbed it onto/dipped into it, including steamed chicken, fried eggs, etc.. it's so yummy❣
Made the chilli oil a few days ago. So tasty it's tempting to sneak a small nip of it on it's own, then I remember how hot it is. Last night I mixed bit with some aioli and had it with fries. Much better than store-bought sriracha and aioli mix I usually use.
Can I use Italian or indian dried chillies? I've heard some people claiming that the previous two are roasted for a longer period making them unsuitable for chili oil.
Just came across your channel, brilliant thanks! Def going to try. How long is the shelf life please unopened, and then when opened, storage info too, tks!
I've made all but the Chili oil but it's on my list to do. Both the garlic and onion/ginger oil have been marvelous as a flavor enhancer or condiment for most of my cooking. So appreciative of this video and you're method for these oils.
thumbs up for the no-waste policy
Thank you! - Lee
u think he ate the garlic and giger covers after he drain the oil? no waste my a**
Lesona what a daft comment........ if you make a fond out of prawn shells you don’t eat them after draining, do you now? That’s not waste, only using every last bit of something most people would discard. Same with the garlic etc.! It’s brilliant. Big 👍 for School of Wok 💕
@@artlegends8282 the essence of garlic and ginger is important for cooking. That's the perfect way of making oils as per your taste.
@@artlegends8282 this guy seems to be a legend in his own time ...said the ASS
I love How you smash that ginger :)
My camera lens doesn't! - Lee
the only place i saw harder ginger smashing was on pornhub.
me too, especially waking the neighbours up, my neighbour is a butcher and I can hear through the walls at 7am every morning thumping and chopping the meat and bones. it doesn't bother me, but I'll ask if they can hear me smashing ginger :-)
@@jeanettegant2894 I live above a chap who works nights and is trying to sleep during the day so I content myself with just pressing the knife onto the garlic and ginger. It works (sort of) but it isn't very satisfying.
noname atall HAHAHAHAHA
This chili paste is fantastic. I changed it a bit and added 1/2 cup of dried tiny shrimp when adding tomato and soya sauce
That sounds delicious! - Lee
I made the chili oil yesterday! It‘s so good! Exactly what I was looking for! Nice gift for friends who are dumpling lovers:)
Excellent, glad you like it! - Lee
What oil did you use?
the way he smashed the ginger and swiped it aside with that knife was just UFFF!!! 5:36
I love a chili paste that I was introduced to in Mexico, and after watching you make this recipe, I imagine that it must be quite similar in ingredients and flavor. The color and texture are the same, and I am so excited to try this. I brought home a small amount, loved it so much, ate it sparingly and may have kept it too long for fear of not being able to replicate it. Oh! What a gift this is, to be able to eat and share it cause I can make more!! I must have had the power of suggestion going on during this too; I started sneezing my head off as if it were in my kitchen cooking!
I hope this is just as good! - Lee
I will let you know. I just bought a bottle yesterday for the purpose of storing it, today might be the day my kitchen fills with the smell of spiced goodness! I am sure of one thing...I am gonna have a happy pallet!
Actually, today was the day and I am over the moon happy with the results!! It ticks off all the boxes. I can only imagine as it builds the heat and marinades the favors in the jar, how even more wonderful it will become! I will be forever grateful!
I can't even...I made this again and it adds another reason to keep tasting this life for as long as you can! The "jamminess" you speak of is exactly that burst of flavor that you can't stop thinking about and how you want to incorporate it into everything. Kidding aside, I could almost dab the oil on my wrist so I could smell it all day! Garlic, ginger and onions were meant to meet up with brown sugar! Thanks again for this recipe!!
Chili oil my new obsession!
I'm addicted to chilli oil - Chris
Heating the dry garlic and onion skins is FANTASTIC way to use them prior to composting. So easy to do and flavorful. Thank you SO much for this idea. I will share this with others from now on.
Hey guys, just a tip......... Drop the whole out of focus camera bullsh!t. Its really, really annoying. I love your vids, but jesus, youre a cooking channel.
The intention is I wanna learn how to make these oils, what happened is I fell in love with the chef, gosh he's charming
This will really come in handy. I guess I have weekend project now. Thank you.
You're welcome! - Lee
It'd Be nice to know how/where to store these oils and how long these oils will last while stored.
You remind me of an Asian Harry Potter
Well, his cooking is like a kind of magic!
Great video! I never thought to use garlic and ginger skins, will try. Thanks!
Thanks! Good luck, let us know how you get on - Chris
I cook the garlic and ginger skin together, more nutritious too, also can blend for hair or skin cleanser, perfect for my sensitive skin
how many of my garlic skin is wasted :(
I lived in China for few years , Im totally in love with chinese food. But I cant cook them , thanks to you I can now try something. Please do show us how to make hot pot soup from scratch and their sauces for dipping.
I'll see what we can do! Thanks!
how do you prevent botulism in the oils that have garlic?
"To reduce this risk of botulism, the garlic in oil mixture should be refrigerated and used within two to three days. Garlic-in-oil should always be discarded after two hours at room temperature, even if salt and acids are present" (www.canr.msu.edu/news/stinking_facts_about_garlic)
Still, this oil has no large chunks of garlic in it, and no water content because he only used skins. I made it and kept it in the fridge to stay safe.
Not much oil in it.
Thank you chef. How do you store these and approximately for how long
I grow my own Chillies and used a chilli called sugar rush peach with this recipe. It is a very hot, very tasty oil. Thanks for the recipe.
im so very impressed with your oily :) efforts. truely a video worth watching. also i appreciate your NO WASTE attitude and practise
I've made this chilli oil about 5 times, now. Last time I almost burnt it by pumping too much heat into the pan and had to take it off early. Before that, I cooked it so long and low that the cellulose (or whatever) almost turned it into something more gelatinous once it had settled in the fridge. Every time I ended up with something so tasty that I was adding it to everything as an excuse in culinary education. Thanks for the technique and inspiration!
Everytime I watch these Videos (making the Chili and the Spring Onion/Ginger Oil today), I want to fly to London for a course :D (maybe I do that some time :D)
So, you and your family celebrate Christmas?
Yes, Jeremy and his family celebrate Christmas - Lee
I just made the spring onion and ginger oil. Omg it's so tasty! Thanks for your great instructions!
Excellent! You're welcome! - Lee
Kelly Jackson what do you use it for? i love the idea of it, but don’t know how i could use it.
@@mydlopowidlo , it goes really nicely with just plain chicken.
@@mydlopowidlo It's a dipping sauce... primarily used for steam chicken... that combination is pretty common in cantonese cooking.
Great idea about using the garlic and ginger skins.
Thanks!
7:44 whoa an induction stove top for woks....never knew those existed.
Really could just listen to Jeremy talk all day!
I just turned into a fan.
Good stuff, thanks! - Lee
Same here. I watched 3 hainanese chicken videos before deciding his is the best recipe
Love the content, just obtained a wok and was inspired by you!
Good stuff, hope you're loving it! - Lee
Thank you. I'm definitely going to make all of these. Also, thank you for demonstrating how to peel ginger with a teaspoon. A Vietnamese friend taught me how to do that about 40 years ago.😁
You're welcome! - Lee
I don’t think 🤔 I want to wake my neighbors up, but I love how you recycle everything in a good way, even for cooking thank you 🙏🏻
Thanks!
I've been using a potato peeler for ginger. Works awesome!
Give it a go using a teaspoon, it works so well - Lee
The garlic skins, are they just the clove skins or the bulb skin as well?
Just the cloves skins!
Love your no waste philosophy. i was just this moment making ginger scallion sauce and about to put the shavings into the compost. They will now be the stars of my next gingery veggie base.
Chinese Harry Potter.. Awesome video..
Nice
Another GREAT video. Nobody else shows us this kinda thing. I've bought stir fry oils before, but now we can all make them ourselves. THNX !
Thank you! - Lee
Amazing I learned a lot I love it.
I liked most the making of garlic oil, I'll try making that today. Was shocked that a big flat knife could smash the ginger holy sh**t😣 watching fr midwest, USA...thx
can you use these oils for stir fry oil? so you dont have to add garlic anymore when cooking? or do you add them at the end of the stir fry?
You can use the garlic oil to stir fry, the other two are used as condiments and are added after the dish has been cooked! - Lee
Love the accent
Hello! Could you please adjust your camera. Instead to see you we want to see your hands, what they do! It’s amazing 😻 recipes. Continue
អរគុណ កូនប្រុស សុខសប្បាយ
I've always heard, that if you make garlic-oil, you have to use it pretty quick. (Within a week or so).
If you let it sit to long, it will develop some chemical reaction, that will turn it poisonous. Which can cause botulism. Does anyone know about this? Is this only with uncooked garlic?
If I were to make an oil like this, with just garlic skins, how long can I store it in the fridge? :)
after 5 years this is still my favorite chili oil recipe from youtube. I made a batch today and could eat it with just omlette and rice every day :) I also make it for friends sometimes.They all love it. Thanks so much for this wonderful yummy recipe
Do garlic skins loose flavor after time? I have been saving garlic skin for a couple months so when I had a lot I could make a bunch of garlic oil - but they really do not smell like anything. When I was making the oil I really did not get any garlic aroma. Not sure how it tastes yet cause it is still too hot.
id actually be inclined not to add sugar, salt and tomato paste to the Chilli oil
but just have Chillis
Are these shelf-stable if the solids are strained out? Without straining, how long will these oils keep in the fridge?
How long can you keep these in the fridge/ over the counter?
I wouldn't call the first two "oils", but those pastes still look nice.
In video seeing your face not your work isn't good enough
Im your new fan chef
Thanks! - Lee
Is light soy sauce salty taste and dark soy sauce sweet taste?
Excellent video how should I store them?
Is there a reason why for the ginger scallion you poured oil over then rather seeping it like the chili and the garlic oil?
Class ✌️✌️
Thanks! - Lee
Like you mentioned, the ginger/scallion sauce is delicious on rice alone..., or anything for that matter!!! :D :)
So good! - Lee
Its great for anything... but given the sodium of this dipping sauce, you'd want to use it on something a bit more than just plain rice. It's more of a dipping sauce for most commonly... steamed chicken, a common dish in cantonese cooking.
@@MedalionDS9 I didn't mean to use it like gravy on rice, as you said, high salt content. It tastes wonderful to me, sparingly so, on plain, fresh steamed rice... and anything I've ever dabbed it onto/dipped into it, including steamed chicken, fried eggs, etc.. it's so yummy❣
Do you find that too many chili seeds turns it bitter?
What oil is your base? Peanut? Soy?
Lost me at the sugar 🤮
But the oil is very little in onion &ginger! Also very little in chilie!
Thank you for sharing your video.
How can we use in cooking Chinese dishes please explain
Ginger Smash like a boss... 😂😂
Great for stress relief! - Lee
What is the shelf life of the chilli oil?
Thanks! How long do the pups last?
He just used spoon to grate the ginger. Super Skills Bro. 👌
He only peeled it haha, anything blunt is great to peel ginger! - Lee
Execuse my english and thanks for the tips...! 😊😊😊
I dont think they add soy sauce in chili oil
Abd cook like this
Three cheers. Very nice. Thank you
Heston Blumenthal much ?
Can you make ginger paste.
Omg why is he so strong lol
Not sure how I missed this for so long. Going to kick up my oil flavor profile something wonderful.
These oils are a great way to add that little something extra to your cooking! - Lee
How long does each of the oils last?
Waiting for the answer, hope you don't mind ✌️
The spring onion and ginger oil will go off relatively quickly, but the garlic and the chilli oil should last for at least a couple of weeks - Lee
@@SchoolofWok thanks!
My chili oil is now 5 months in and still going strong. Made it different menthod though.
Ok
Hi there, thank you for the great recipes. Is the chili oil the same thing as “chili crisp” that you can buy in a jar?
Yes, it is - Lee
For how long it can be stored?
Very nice video thank you for making it. a bit different then most other recipes i have seen will definitely try them out
Thanks! Let us know how they turn out! - Lee
Whatever you found in the store you fried it :D
Thank you. I will try! I didn’t get what oil are you using. Can it be olive oil? Or soy bean oil? Thanks
Any tasteless oil with a high smoking point will do nicely:)
Nice recipe... bad camera
Made the chilli oil a few days ago. So tasty it's tempting to sneak a small nip of it on it's own, then I remember how hot it is. Last night I mixed bit with some aioli and had it with fries. Much better than store-bought sriracha and aioli mix I usually use.
Ohhh that sounds really good!
Can I use Italian or indian dried chillies? I've heard some people claiming that the previous two are roasted for a longer period making them unsuitable for chili oil.
well your glasses blury
What is the shelf life of these oils?
Nice!
Thanks!
Marietta, GA
Please focus the food
harry potter as an asian chef
Merci ! j'adore . Follower from Paris.
Thanks! - Lee
Just came across your channel, brilliant thanks! Def going to try. How long is the shelf life please unopened, and then when opened, storage info too, tks!
It will last in the fridge for quite a while! Just make sure you keep it in a sealed container - Chris
How do you use these three ingredients?
Thanks for sharing these your recipes always. New friend here ftom the 🇬🇧. 🔔turned on fully
Thank you so much! - Lee
They are quite easy!! I’ll try for sure! You are a talented cook.
Very simple! - Lee
I made a batch of the chili oil today and...wow....so tasty. Brilliant recipe and so easy to follow. Thank you :)
It's sooo good! - Lee
I've made all but the Chili oil but it's on my list to do. Both the garlic and onion/ginger oil have been marvelous as a flavor enhancer or condiment for most of my cooking. So appreciative of this video and you're method for these oils.
Excellent! Our favourite is definitely the chilli oil, so much great flavour! - Lee
Brilliant video thank you! Quick question, could I make a chilli oil with Szechuan peppercorns?
Yeah, of course! - Lee
you looked like a computer geek instead mate...🤓
Nori Musa never judge a book by it’s cover, especially when it comes to amazingly talented people like Jeremy
What is the shelf life of the spring onions and ginger oil.
A few days in the fridge! - Lee
Wow amazing
How long will oils keep refrigerated?