Chinese Chilli Oil for high heat cooking
I recently made Chinese Chilli Oil (with sunflower oil) and loved the flavour it brings into other dishes. I'm thinking of high heat stir frying with this oil. Will high heat burn the chilli flavours in the oil? Should I just stick with adding some at the end of cooking to impart the flavour?
Best Answer
I've done plenty of experimentation with chili oils in the past, my experience was that chili suspended in the oil seems to be able to stand up to high heat, but any solids will smoke and add off flavors. Filtering my chili oils worked well, however there's a lot of variation chilis, oils and how much heat your stove can produce and you aren't going to really know until you cook with it. I'd start with something simple like green beans and work your way up from there.
Pictures about "Chinese Chilli Oil for high heat cooking"
What is the chili oil in Chinese restaurants?
If you've ever dined in a Chinese restaurant, chances are you've come across Sichuan chili oil, a fiery pepper-infused oil which is dotted with vibrant red chili flakes. Sichuan chili oil is a go-to condiment in Chinese cooking.How do you use Chinese chili oil?
You can use chili oil in a number of different ways in cooking:How hot is Chinese hot oil?
Generally, the oil should be between 225-250\xb0 F (110-120\xb0 C) when pouring over the chili flakes.Can chilli oil be used for cooking?
The great thing about chili oil is its versatility: You can cook your food in it at the beginning of a recipe, use it at the end as a finishing sauce, or serve it as a condiment or dipping sauce on the table. Really, use it anywhere you need to spice things up\u2014it'll do a lot more for your food than plain old hot sauce.Chef's Secret: The Best Oil for Chinese Recipes
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