http://www.foodonthebrain.net/2010/02/03/homemade-chili-oil/ Is it wrong when all your conversations end up about food? Thu, 09 Feb 2012 22:13:10 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.foodonthebrain.net/2010/02/03/homemade-chili-oil/comment-page-1/#comment-2125 Misha Mon, 27 Dec 2010 06:00:35 +0000 http://www.foodonthebrain.net/?p=3233#comment-2125 I made your oil with out the fermented beans (I did not have them) I did not have a thermometer either. I just brought it to a nice warm temperature where I could see bubbled then simmered. It turned out delicious. Great directions. I used a cast iron pan and that seem to work great. I took a picture that I will post on my blog tomorrow. Thank you for posting. I made your oil with out the fermented beans (I did not have them) I did not have a thermometer either. I just brought it to a nice warm temperature where I could see bubbled then simmered. It turned out delicious. Great directions. I used a cast iron pan and that seem to work great. I took a picture that I will post on my blog tomorrow. Thank you for posting.

]]> http://www.foodonthebrain.net/2010/02/03/homemade-chili-oil/comment-page-1/#comment-1207 JLN Wed, 03 Feb 2010 18:49:37 +0000 http://www.foodonthebrain.net/?p=3233#comment-1207 Some comments on the procedure: I stirred more or less non-stop with heatproof rubber spatula, because I really didn't want to risk burning any of the goop. This may have been unnecessary, but I did it anyway. Also, when the oil is in the right temperature range, it is very foamy with lots of little bubbles. If it drops much below 225° the bubbles clear up. I didn't let it get too hot (not wanting to risk a burnt flavor), but it appeared that as the temperature crept closer to 250°, the foam started creeping higher in the pan. Within the proper range there was a noticeable, yet manageable, amount of foam. Some comments on the procedure: I stirred more or less non-stop with heatproof rubber spatula, because I really didn’t want to risk burning any of the goop. This may have been unnecessary, but I did it anyway. Also, when the oil is in the right temperature range, it is very foamy with lots of little bubbles. If it drops much below 225° the bubbles clear up. I didn’t let it get too hot (not wanting to risk a burnt flavor), but it appeared that as the temperature crept closer to 250°, the foam started creeping higher in the pan. Within the proper range there was a noticeable, yet manageable, amount of foam.

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