Recipe - Homemade Hot Chile Oil

1/3 cup Chinese or Japanese sesame
oil
2/3 cup Fresh corn or peanut oil
1 tablespoon Dried red chile flakes
(obviously you may want
more)

Barbara Tropp, the author of China Moon, is also the author of "The Modern
Art of Chinese Cooking". TROPP, Barbara. New York: William Morrow and
Company, Inc. 1982. 623 pp. ISBN 0688005667. "Modern Art..." is an
excellent Chinese cookbook which unfortunately (or fortunately) has a high
level of detail aimed at novice cooks. Nonthe less, it is a wealth of
information. In it, she has recipes for and much discussion about infused
oils. Her recipe for "Homemade Hot Chili Oil" from p 479480 follows
('chili' spelling changed to 'chile'):

Infusing the oil: Combine the sesame oil and corn or peanut oil in a small,
heavy saucepan. Heat over medium heat for several minutes, until several
chile flakes foam instantly without blackening when added to the oil. When
the test flakes foam, add the tablespoon of chile flakes to the oil, remove
the pot from the heat, and cover the pot.

If the test flakes blacken, turn off the heat an let the oil cool somewhat.
Test with a few more flakes until the oil temperature is low enough for
them to foam without burning, then proceed as above to add the flakes and
cover the pot. Let the oil sit overnight or until cool.

Straining and storing the oil: Strain the oil through a mesh strainer lined
with dry cheesecloth to extract the flakes.

Store in a clean glass jar, away from light and heat. A cool, dark
cupboard is best. I you must refrigerate the oil, allow it to come to room
temperature before using. Stored properly, the oil will keep indefinitely.
Yields 1 cup.

Technique Note: For a successful infusion, the oil must be hot enough to
extract the flavor and color of the seasonings, yet not so hot as to cause
them to burn. To safeguard against burning, use a heavy pot and heat a
single bit or two of chile along with the oil, so you can see precisely the
moment at which it will sizzle without blackening.

I find that when air is allowed to get to any oil, it tends to turn rancid
over time. Refrigeration greatly slows oxidation. Harold McGee covers
this and many other food topics from a technical perspective in his
excellent book which has become my bible: "On Food Food and Cooking".
McGEE, Harold. New York: Charles Scribner's Sons. 1984. 684 pp. ISBN
0684181320. McGee states that certain trace metals, salt and light also
accelerate fat oxidation. While phenolic substances (Vit E) and such spices
as sage and rosemary inhibit oxidation.

Lynn Ashley 73744.3234@compuserve.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.