Wonderful video, will try it out tomorrow. Love your video style, perfect for me. NO TALK, to the point, looks gorgeous, relaxing music, not too long. Very well done :)
Looking forward to hearing how you liked the Sichuan Chili Oil and for which kind of dishes you’re using it? Check my authentic Sichuan Mapo Tofu Recipe here: ruclips.net/video/OBHVRb82rY4/видео.html This is also my first ever video recipe on this channel: Let me know what you liked about the Video and any tips to improve. Love to hear from you and thanks in advance!
Hi Bernel, thanks for the question! Thats a good point, I also adjusted the amount of oil to 200ml on the Blog as it might be a little thick sometimes. If you like it even more on the runny side, you can easily go up to 250ml or even 300ml.☺
@flavorthoughts so I love this! I was telling a friend about it. They expressed interest, so I offered to make one for them. I forgot one ingredient. But they told me it is "a culinary master piece." And I wanted to say thank you for helping me elevate the hot chili oil. It's all you and a few other youtubers.
Hi friend! You're absolutely right 👍 I used pre-toasted ones but forgot to write it in the video. In the recipe on my blog flavorthoughts.com/sichuan-chili-oil/ it's the right way.
There's sugar in it, so the answer is yes. After the hot oil all good little critters will be dead, however. So you'd have to induce something that will kickstart it for you. Maybe create a fermented hot sauce on the side and use some of the juices? Tbh I think it wouldn't induce much funk still, because there's only the actual sugar that can be used by the yeasts. On top of that: Do be aware that oil is an anaerobe environment, so there's always that chance of butolism. This is highly toxic. Maybe just skip fermenting this. Best thing you could do is make fermented chilies, dry them, turn them into flakes and use that instead?
I used the same amounts but ended up having a fluid oil instead of that thick oil that you have. In the video, the amount of paprika, etc. differ look different between 1:10 and 1:21.
I suggest oil temperature should heat up at least 140-190°C. Sesame mix with chilli powder first. In this way, chili oil will be more flavorful. Higher oil temperature may cause chilli overcook, so we can add viniger and sesame oil to cold down when the chilli oil is red and flavorful enough.
Hi there! That's a good point regarding the oil temperature! I did several batches around these temperatures too but had problems burning the aromatics. That's why I had better experiences working with lower temperatures (especially with fresh aromatics like garlic and ginger) but therefore infusing for 30min or longer. This is what worked best for me, but I also covered this on my Blog in more detail 😊
I would think the same. I have difficulty believing that the dry chili would cook like in this video at a temperature at around 60 degrees Celsius. I will do as described here, remove the aromatics and turn up the heat at bit and then pour...
Hi! Thanks for the question. You can also use another neutral oil like vegetable oil. You'll find further details to the topic in my blog post here: flavorthoughts.com/homemade-chili-oil/
@@flavorthoughts I watched the video again, and yes, noticed that you had used the Sichuan pepper corns to infuse the oil. Thanks for the reply. I shall certainly try this out.
Very cool 😎... Fun editing style and cool spices. I intend to use gojugaru instead of paprika and red chilli flakes. I like how you broke down the steps ....made it easy to organize
Hi Ansu, happy to hear and thanks for the comment! Oh yeah, gojugaru sounds interesting aswell, I also think that its flavors would fit very well to a chili oil. Actually have some in my fridge, need to try that aswell on the next badge 😊 have a good one!
With the thermometer made in Germany and the sesame oil that we can buy here at EDEKA, are you based here in Germany? Greetings from Tangstedt bei Pinneberg!
Hi Peter, you paid close attention, well done 😉 I'm from Bern, Switzerland but I actually bought the sesame oil used in the video at Marktkauf in Germany 😀👍 Liebe Grüsse nach Tangstedt und weiterhin viel Spass beim Kochen
You can keep it for weeks or even several months. Just be sure the jar was sterilized before and/or you are using clean spoons when using the chili sauce. 😉
Looks fabulous, I would put it on everything, well almost! :) I'm not sure though, why you only put the Sichuan peppers in with the aromatics and not in the actual oil. Guess that's what I'll do. Put them in the oil as well. :D
Great comment, thanks Jody. Thats what I do too, or at least I couldn't imagine without together with eggs, rice or for dumplings 😋 Regarding the Sichuan Peppers I was actually thinking about the same once too. Maybe grind them coarsely first and then mix into the chili flakes. Or of course the whole corns after the infusion. 👍
I I ate in the Far East, I tried to make it myself and it didn't work. I didn't know his name either. It's pretty complicated. It was a very good recipe.
Great video! I've subscribed so that I don't miss anything else you post! I would be making it today except for that I am missing a few of the ingredients... cardamom, star anise, and black rice vinegar, only have white. But I will remedy that the next time I do groceries. The video was excellent, very easy to follow and very clear steps. A home run on your first at bat! 👍
Thanks a lot for looking by and your lovely words. You could also go for a half-half mix of white rice vinegar and dark soy sauce I guess. But even better that you've found a bottle Chinkiang 😊 Wish you a great day and have fun trying the recipe
Not gonna lie, when I made the intro music on this vid for artlist, I could have never imagined a better video to go with it. I was just looking for a chili oil recipe lol
Sure, when the jar or the glass is sterilized before, you can keep it easily multiple months in the fridge and I normally have it at room temperature for several weeks and never had a problem.
Hi there! Sad to hear your first chili oil overheated. Did you try this recipe or another one? Normally, some other recipes suggest a higher infusion temperature around 140°, but cause I had several problems with burning the aromatics myself, I lowered the tempersture down to around 60°C on my recipe. If you stick to these temperstures you shouldn't have any problems with burnt aromatics anymore. You can also take out the garlic and ginger out od the oil earlier if you see rhem getring too dark. 😊
@@flavorthoughts No it wasn't your recipe another it was even my own mistake didn't focused enough with hot oil, you explained clear even with vinegar I will definitely try your recipe to thanks for the reply 🙏🏼
I lived in China for two years and developed a raging MSG allergy. I was 42 at the time, and had never been allergic to anything. Now I go into anafylactic shock if I accidentally ingest it (E621)
Hi friend! Thanks for the note. You're totally right, that was a mistake in this video as I was not used to measure in cups, I probably meant a small cup full of oil but measured in "US cups". I actually used 150ml, so then it shoud be around 0.64 cups then 😊
Maybe you used "normal" crushed red peppers? They have much more seeds and also hotter as you said. Sichuan or Korean chili flakes have a richer & sweeter aroma and mostly less seeds. Here you'll find the sichuan chili flakes: amzn.to/3MABmou
Hi Allan, thats sad to hear. Did you have a bad batch of oil or do you know what went wrong? Otherwise you could also try another neutral oil like mentioned on my Blog: flavorthoughts.com/homemade-chili-oil/
All batches are BAD.. No one should eat canola oil. What I meant was that you lost me as a viewer. Avacado is best but I will use olive oil. I want all my food to be beneficial to my health
Made this following your exact steps yesterday and it's the best chili oil I've ever made and even tasted. Absolutely fantastic!!
magnificent! I couldn't have asked for more, so so happy to hear that you're happy with the result 😋
I will be making this today! Thank you for the recipe and video!!! And I love the music!!❤🙏🏾🙏🏾
Thank you Sabrina! Lots of fun making the chili oil 😋 I'm sure you'll like it.
Nice step by step procedure - beautifully presented.
Thanks a lot for the nice feedback, happy you liked it! Wish you lots of fun trying the recipes 😋
Black rice vinegar is quite expensive here, but balsamic made for good substitute.
Great channel btw.
Loved this. I made it last night . I actually have the same jar you have. And, I have become addicted to this sauce
Lovely! These jars are great aren't they? They work especially well as presents, the only downside is that they are empty far too quickly 😅
@Flavor Thoughts you are absolutely right, it goes quick. I am planning to buy a bigger one. I eat with everything now. Love it. Thanks
No msg, the best chilli oil ever!
Thanks for your thoughts mate!
simple to follow . . .spot on
Much appreciated Danny! 😉
WOW what an awesome recipe. I love chilli oil. Will make it after getting all the ingredients. Thank you so much.
Awesome Theresa, happy you're going to try this recipe 😊 have fun!
Wonderful video, will try it out tomorrow. Love your video style, perfect for me. NO TALK, to the point, looks gorgeous, relaxing music, not too long. Very well done :)
Wow, thanks a lot mate for the lovely feedback and your opinion on the videos. Very happy to hear you like the style of them. Have a good one!
Looking so much delicious
This is awesome 🎉 best Lao Gan Ma I ever had 😁 Thank you for sharing 🙏🏻
Much appreciated Espen! Thanks for your opinion, glad you like it😊
Hmmmmm Aaaahhhaa mouthwatering, aroma comes here!! Out of mobile, magic know hmmmmmm😋😋😋😋.
Looking forward to hearing how you liked the Sichuan Chili Oil and for which kind of dishes you’re using it?
Check my authentic Sichuan Mapo Tofu Recipe here: ruclips.net/video/OBHVRb82rY4/видео.html
This is also my first ever video recipe on this channel: Let me know what you liked about the Video and any tips to improve.
Love to hear from you and thanks in advance!
I made a chili once it become bitter. Never touched again. it still in two bottles for 2 year. Need to throw out
I eat it direct on flat bread lol . I am addicted to it😅🤣
.
Amazing, will have to try. I'll need to find the sichuan pepper though
Hi Jean-François, sounds like great plan😊 You'll find them in most Asian stores by now and you also find a Link in my video description as well.
New subscriber sends Greetings from Tucson, Arizona USofA.
I've been looking at recipes and think yours is the one I'm gonna try.
Wow this looks spectacular!
thanks Anna 😉
Waow wonderful recipe 👍👍👍
Thank you Maryam 😊
Really awesome and noted the recipe for myself thanks 👍
I buy this at the Chinese grocery store in Islamabad, Pakistan. Its delicious
Can you please name that grocery store?
Can you add alil more oil so it is a little more runny?
Hi Bernel, thanks for the question! Thats a good point, I also adjusted the amount of oil to 200ml on the Blog as it might be a little thick sometimes. If you like it even more on the runny side, you can easily go up to 250ml or even 300ml.☺
Very professional presentation! I love this.
Oh thanks a lot Lars! 🙏
Is regular rice vinegar a good substitute for black rice vinegar?
Yes, you can absolutely use normal rice vinegar or even a half half mix of rice vinegar and soy sauce.
@flavorthoughts so I love this! I was telling a friend about it. They expressed interest, so I offered to make one for them.
I forgot one ingredient. But they told me it is "a culinary master piece."
And I wanted to say thank you for helping me elevate the hot chili oil. It's all you and a few other youtubers.
Wow that's awesome mate. Happy you ended up with a lovely chili oil you enjoy. Thanks for trying the recipe 😊
any reason not to toast the sesame seeds or? They are so much more fragrant and flavorful when toasted
Hi friend! You're absolutely right 👍 I used pre-toasted ones but forgot to write it in the video. In the recipe on my blog flavorthoughts.com/sichuan-chili-oil/ it's the right way.
@@flavorthoughts Ahh makes sense. Might make this sometime it reminds me of Sambal we eat in the netherlands
is it possible to ferment it?
There's sugar in it, so the answer is yes. After the hot oil all good little critters will be dead, however. So you'd have to induce something that will kickstart it for you.
Maybe create a fermented hot sauce on the side and use some of the juices?
Tbh I think it wouldn't induce much funk still, because there's only the actual sugar that can be used by the yeasts.
On top of that: Do be aware that oil is an anaerobe environment, so there's always that chance of butolism. This is highly toxic.
Maybe just skip fermenting this. Best thing you could do is make fermented chilies, dry them, turn them into flakes and use that instead?
I love that salt thing from Slovenia ❤️❤️❤️❤️❤️ now I will try recipes ❤️
I used the same amounts but ended up having a fluid oil instead of that thick oil that you have. In the video, the amount of paprika, etc. differ look different between 1:10 and 1:21.
Pretty video but useless... They forgot to tell the oil temperature when you infuse it with the chilli flakes. It's definitely not 60°C!
can we put it under direct sunlight for longivity?
I suggest oil temperature should heat up at least 140-190°C. Sesame mix with chilli powder first. In this way, chili oil will be more flavorful. Higher oil temperature may cause chilli overcook, so we can add viniger and sesame oil to cold down when the chilli oil is red and flavorful enough.
Hi there! That's a good point regarding the oil temperature! I did several batches around these temperatures too but had problems burning the aromatics. That's why I had better experiences working with lower temperatures (especially with fresh aromatics like garlic and ginger) but therefore infusing for 30min or longer. This is what worked best for me, but I also covered this on my Blog in more detail 😊
@@flavorthoughts maybe take out the aromatics, then heat up high before putting into oil
I would think the same. I have difficulty believing that the dry chili would cook like in this video at a temperature at around 60 degrees Celsius.
I will do as described here, remove the aromatics and turn up the heat at bit and then pour...
Best recipe ever
Looks really good one question Y not msg in chili oil?
Hi! You can use msg if you like, but in my opinion there is no msg needed as the chili oil offers a lot of complex umamy flavors already.☺
@@flavorthoughts ooh ok thanks for clearing that up
If for commercial use can we add more rapeseed oil?
Incredible editing
wow this is really awesome! I will definitely try this at home soon!
Happy to hear buddy! Have fun trying the recipe 😊
I'd like to try this recipe - what oil can be used instead of rapeseed oil? Thanks
Hi! Thanks for the question. You can also use another neutral oil like vegetable oil. You'll find further details to the topic in my blog post here: flavorthoughts.com/homemade-chili-oil/
Good, thanks, I'll check it out!@@flavorthoughts
Subscribed by just seeing the name of your channel..
Loved the recipe too...want to use it for ladies finger steamed and stir fried.😊🎉
Thanks mate 😉I'm sure these will taste awesome together!
So you also made the music? Sounds very cool! Really like it 👌
Hey Rebecca. No no the music is not mine 😊 All tracks I use are from Artlist.io
@@flavorthoughts good taste anyway🖖
Appreciate the temps in Celsius. 👍
Great 👏🏼 You made GOLD!
Awesome!
wow delicious awesome
Is that a mix of Sichuan pepper and chilli flakes, or all Sichuan peppers. Thanks.
Hi mate, it's only chili flakes, I only added Sichuan Pepper for the infusion later.
@@flavorthoughts I watched the video again, and yes, noticed that you had used the Sichuan pepper corns to infuse the oil. Thanks for the reply. I shall certainly try this out.
The chilli flakes look a lot more powdery than normal.
Did you ground them beforehand or did you buy them that way?
Substituted the paprika with kashmiri chili, everything else like in the recipe. Wonderful !
That sounds like a great addition Markus!😋 Happy you like the chili oil
Outstanding!
Hi, in the video, when boiling the aromatics, the oil is well above 60° degrees, if not well above a 100° --- why is that?
Do you have Chinnese Plum sauce recipe, please
Sadly not, or not yet, but there is another famous chinese dish coming next week 😋
@@flavorthoughts 😊O.k! Thank you
Wow! You got so many views on your first video any secret? Love your style
Super
Keep it in the fridge and use a clean dry spoon every time and it'll last longer
I'm gonna try smoked paprika powder instead.....see how that works out 😋
Very cool 😎... Fun editing style and cool spices. I intend to use gojugaru instead of paprika and red chilli flakes. I like how you broke down the steps ....made it easy to organize
Hi Ansu, happy to hear and thanks for the comment! Oh yeah, gojugaru sounds interesting aswell, I also think that its flavors would fit very well to a chili oil. Actually have some in my fridge, need to try that aswell on the next badge 😊 have a good one!
Thanks you so much for your recipes🙏👌👍
請問調味料可以打出來嗎？
With the thermometer made in Germany and the sesame oil that we can buy here at EDEKA, are you based here in Germany?
Greetings from Tangstedt bei Pinneberg!
Hi Peter, you paid close attention, well done 😉 I'm from Bern, Switzerland but I actually bought the sesame oil used in the video at Marktkauf in Germany 😀👍 Liebe Grüsse nach Tangstedt und weiterhin viel Spass beim Kochen
🙏THANK you 💖
60°C? Isn't that warm water temperature?
How long can this sauce be saved ?
You can keep it for weeks or even several months. Just be sure the jar was sterilized before and/or you are using clean spoons when using the chili sauce. 😉
@@flavorthoughts Thanks and much appreciated!
Hmm.. Could you basically use five spice instead of the first batch of aromatics? Nice tutorial!
Looks fabulous, I would put it on everything, well almost! :) I'm not sure though, why you only put the Sichuan peppers in with the aromatics and not in the actual oil. Guess that's what I'll do. Put them in the oil as well. :D
Great comment, thanks Jody. Thats what I do too, or at least I couldn't imagine without together with eggs, rice or for dumplings 😋 Regarding the Sichuan Peppers I was actually thinking about the same once too. Maybe grind them coarsely first and then mix into the chili flakes. Or of course the whole corns after the infusion. 👍
Nice video bro, well explained , thanks, will try receipe 😊
thanks to you for watching! And happy cooking 😎👍
Beautiful. So elegantly and clearly shown. Do make more Chinese food videos.
Delicious thank you, I made it this afternoon!
Thank you Jean. Great to hear you tried the recipe, hope you like it 👍
I I ate in the Far East, I tried to make it myself and it didn't work. I didn't know his name either. It's pretty complicated. It was a very good recipe.
Great video! I've subscribed so that I don't miss anything else you post! I would be making it today except for that I am missing a few of the ingredients... cardamom, star anise, and black rice vinegar, only have white. But I will remedy that the next time I do groceries. The video was excellent, very easy to follow and very clear steps. A home run on your first at bat! 👍
Oops... I do have black vinegar, I just never think of Chinkiang Vinegar being rice vinegar, which of course, it is. LOL
Thanks a lot for looking by and your lovely words. You could also go for a half-half mix of white rice vinegar and dark soy sauce I guess. But even better that you've found a bottle Chinkiang 😊 Wish you a great day and have fun trying the recipe
@@flavorthoughts Balsamic works too.
Very Very cool
Glad you like it 😉
Not gonna lie, when I made the intro music on this vid for artlist, I could have never imagined a better video to go with it. I was just looking for a chili oil recipe lol
Thats awesome mate! Fun to hear😊 I love your music, already used another track of yours for a new video. Thanks and keep up the great music 💪
would avocado oil suffice?
yes because its neutral too
Can we store them for a months ?
Sure, when the jar or the glass is sterilized before, you can keep it easily multiple months in the fridge and I normally have it at room temperature for several weeks and never had a problem.
@@flavorthoughts It works also without sterilisation. Done it multiple times, never went bad.
Mexicans have something similar called “salsa de aceite” 🔥🤤
Why put the jar in the hot water? Did I miss it
Thanks for the question! This is to sterilize the jar first, you can skip that if you're sure you've a clean jar.
2days a go my first home made chili oil failed overheated burnt, 🤧
Hi there! Sad to hear your first chili oil overheated. Did you try this recipe or another one? Normally, some other recipes suggest a higher infusion temperature around 140°, but cause I had several problems with burning the aromatics myself, I lowered the tempersture down to around 60°C on my recipe. If you stick to these temperstures you shouldn't have any problems with burnt aromatics anymore. You can also take out the garlic and ginger out od the oil earlier if you see rhem getring too dark. 😊
@@flavorthoughts No it wasn't your recipe another it was even my own mistake didn't focused enough with hot oil, you explained clear even with vinegar I will definitely try your recipe to thanks for the reply 🙏🏼
Delicious But like it .thanks
Cheers Mala 👍
No MSG? Uncle Roger disappointed....
Probably yes 😅👍 or disappointed cause it's not a fried rice recipe.
Haiyaaa
I lived in China for two years and developed a raging MSG allergy. I was 42 at the time, and had never been allergic to anything. Now I go into anafylactic shock if I accidentally ingest it (E621)
@@mariawerner8447 That must be terrible, since MSG is in so many foods, naturally occurring and added!
MSG need not be always present. I m fine with or without it. 味精 = MSG
Is it actually about 150ml? I swear 1 cup is > 150ml
Hi friend! Thanks for the note. You're totally right, that was a mistake in this video as I was not used to measure in cups, I probably meant a small cup full of oil but measured in "US cups". I actually used 150ml, so then it shoud be around 0.64 cups then 😊
I dont recommend the sesame seeds as those can go stale very fast. Other than that, its perfect!
Ohne die Musik wäre das Video sehr viel angenehmer….. Aber trotzdem danke, das Rezept klingt super.
😋
Mine has no flavour for some reason
Fuck yeah Boi ❤👍🏽😎
looks interesting, think the pace could be faster though. Thanks for the recipe :)
Thanks mate! That's a good point, I'll keep that in mind for the next edit 👍
@@flavorthoughts no not at all, it's perfect👌 If anything go a tad slower as well on some parts
what if there's no cardamom
Awesome my next batch will use what I learned here.
Your words were way too fast.
Hey there! Fantastic, have fun trying the recipe 😋
YUM
1 cup does not equal 150ml
1 Cup is not 150ml but 250ml 😉
I did a similar recipe but probably used a bad chilli flakes that had a lot of seeds and it made the oil unbearably hot/spicy.
Maybe you used "normal" crushed red peppers? They have much more seeds and also hotter as you said. Sichuan or Korean chili flakes have a richer & sweeter aroma and mostly less seeds. Here you'll find the sichuan chili flakes: amzn.to/3MABmou
وصفة باللغة العربية من فضك
🤷🏼♂ but you forgot the "Gutter Oil" to make it "authentic" street food
Which garage we find that oil..I asked around at all motor mechanics they dont have that oil
Naja das mit dem schnippsen hättest dir sparen können.. sonst sehr lecker
I was about to start rapping
Canola oil ruined it for me.
Hi Allan, thats sad to hear. Did you have a bad batch of oil or do you know what went wrong? Otherwise you could also try another neutral oil like mentioned on my Blog: flavorthoughts.com/homemade-chili-oil/
All batches are BAD.. No one should eat canola oil. What I meant was that you lost me as a viewer. Avacado is best but I will use olive oil. I want all my food to be beneficial to my health
。。。。不太对
Just not hot enough for my numbed taste buds.
100 ingredienses that nobody have :-( Again...
Quite easy to make this. It comes in a bottle for $5.
What a huge waste of time
Too thick
Looking at your fingers…smoke too much? 😢
No I don't smoke.
Szechuan … not sichuan
He is correct. This chilli paste came from Sichuan, China. Szechuan is anglised.
Ever heard of talking?
I don't need to make it, go to the store and get a jar for $4.00.