Throw Away Your Ramen Packets And Make This Instead

Comments · 5.1K

• TH

  @thatdudecancook · 3 years ago · pinned

  My first cookbook Master in the Making is now out! <a href="https://www.thatdudecancook.com/">https://www.thatdudecancook.com/</a>

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• JO

  @joebloggs1356 · 1 year ago

  Bro, warn people about how your hi temp oil can crack glass. If you are using jars with hi temp tolerance, tell them😂😂😂😂

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• WH

  @Whitnaayyyyy86 · 8 months ago

  Save the ramen packets. They make easy broth when you are sick. The high salt content is always soothing to a sore throat.

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• OS

  @osilencerl3751 · 2 years ago

  I just broke a jar last night tryna do this. My wife was big mad.

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• MA

  @martinemoore4980 · 2 years ago (edited)

  ♥️Chili Oil Recipe:<br>2 cups avocado oil (or another neutral oil)<br>5 cloves of thinly sliced garlic (cook for 3 minutes)<br>2 large or 4 medium shallots (cook for 7 minutes)<br>1 thumb-sized piece of ginger (cook for 1 minute 30 seconds)<br>4 spring onions <br>2-star anise<br>1 stick cinnamon <br>2 tsp cloves <br>1 tbsp Szechuan peppercorns<br>1/2 cup Chinese chili flakes (you can use regular chili flakes)<br>1 tbsp chili powder (if you want it more spicy)<br>1/4 cup toasted sesame seeds <br>2 tsp kosher salt <br>2 tsp white pepper <br>2 tsp MSG (optional)<br>1 tbsp Chinese black vinegar <br>1 tbsp soy sauce (optional)<br><br>Chili oil quick version:<br>1 cup neutral oil (I used avocado)<br>3 tbsp chili flakes <br>4 cloves of minced garlic<br>1/2 tsp kosher salt <br>1/2 tsp pepper <br>add any of the extra items from above (optional)

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• JR

  @JR-tl2ym · 3 years ago

  Native Sichuan guy here. This chili oil is the flavor of home. I discovered it&apos;s really great on some of my favorite American food as well. Use it on mashed potato and gravy. Turns that into an exciting dish instantly.

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• LO

  @longlivelinux90 · 3 years ago

  I did some work for a sweet Chinese couple. They were both food scientists by trade and wanted to feed me every day. Eventually they sent me home with like 4 mason jars of their authentic chinese peppers. I can&apos;t stop eating them. Thank you chen family! 😊

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• VI

  @violetove5757 · 3 years ago (edited)

  Tips from an actual chinese person/home chef: <br><br>- Flavour your neutral oil or rendered animal fat slowly at low heat with a mirepoix mix (sub/add ginger, green onion, cilantro) including green onion before pouring <br><br>- Missing a lot of chinese spices such as bay leaves, tsaoko, cloves, amomum cardamom…<br><br>- Different sources of dry chillies and szechuan peppercorns (green and red) will have different flavours/numbing effect. A blend of at least three different chillies is typically used, not just one. <br><br>- Don’t add soy sauce or vinegar here, keeping the oil “clean” will help it last longer<br><br>- Pour the oil three separate times at controlled temps to preserve colour, flavour, and fragrance (One method is to pour 1/3 of the oil at 240C for fragrance and wait until the bubbles settle; 1/3 of the oil at 150C for spice; last 1/3 of the oil at 110C for colour)

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• GA

  @gabrielrosario9271 · 1 year ago

  @<a href="https://www.youtube.com/watch?v=m7AwKharXeQ&amp;t=559">9:19</a>. &quot;Cheers Everybody, let&apos;s do it.&quot; hahah, I&apos;m dead.🤣

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• TH

  @TheKnowledgeAge · 3 years ago

  Could you do a video about different oil types and when to use them. Pros and cons of each.

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• SU

  @Superintendent_ChaImers · 2 years ago

  One thing to note is to keep track of the ambient temperature in your home when making this. &nbsp;If your jar feels cold, submerge it i warm water to warm up the glass before dumping in the hot oil. &nbsp;Otherwise you can subject your jar to thermal shock and it can possibly crack, leading to boiling hot oil spilling. And or just a massive mess to clean up.

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• RO

  @ROTORHEADPR · 3 years ago

  There YouTube.... i watched it, are you happy now??

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