I'll take 14 litres, thanks.
Cooking
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How do you store the oil, and how long does it last before it goes bad?
ok for a second I thought it said woke oil and thought it was a meme or something.
I am happy it lasted only 1 second.
That's so cool! I plan getting a work once I move to the new place. Thanks for sharing.
I make my own chilli oil from scratch, but mold starts growing after a few weeks. Do you have any tips to keep it from molding?
Pasteurize
Get hot boiling a steamer, put empty clean canning jars in. Steam for 30 min.
Take jars out with tongs. Add oil. Steam again for 1 hr.
Or just look up how to do canning at home. Heat kills the bugs, chili oil doesn't give a flying doo-diddly about getting hot, bugs do.
Should I strain out the proper, garlic, and green onions I cook in the oil?
Keep! They continue to provide flavor as they age. After "sterilization" they still have flavors. Think of it like jam or preserves. Plus the texture is nice.
You need to cook longer; there should be enough moisture to support mould. That and saltiness.
Am I supposed to be adding salt? I've just been adding Chinese five star spice and other fresh ingredients, simmering for about 30 minutes.
You put cinnamon in the wok oil? Stay where you are for a little while.
Cinnamon sticks.
Any luck with Szehuan pepper corns?
Also, ever try to emmulsify it with an egg yolk and make killer mayonnaise?
Are you frying that in a … nonstick skillet? Is there a reason? Why not in the wok?
No. One can make wok oil in anything, in this case a cheap wok I will fry noodles and rice in it later. The wok pictured is 34cm in diameter with 1,5 liters of oil + ingredients.
It looks like nonstick, but since OP says it isn't my guess is carbon steel.
It is. Non stick ceramic marble wok
Carbon steel is matte black when in use, and shiny silver when new. The spotted granite-like texture in the image is nonstick. I was surprised because to me nonstick seems fundamentally incompatible with wok cooking that I am familiar with.
- Heat the wok at high heat empty and dry.
- Add oil and cook stuff.
- Deglaze.
I would expect that steps 1 and 3 would hurt nonstick.