Throw Away Your Ramen Packets And Make This Instead

My first cookbook Master in the Making is now out! www.thatdudecancook.com/

Native Sichuan guy here. This chili oil is the flavor of home. I discovered it'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.

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't stop eating them. Thank you chen family! 😊

I finally got around to making this tonight, and it smells like NOTHING I've ever smelled before. You know when you make something so good that it just puts you in the best of moods and you're excited about what you can do with it? This recipe is the definition of that feeling. It's amazing.

One thing to note is to keep track of the ambient temperature in your home when making this. If your jar feels cold, submerge it i warm water to warm up the glass before dumping in the hot oil. 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.

As an asian who ate this and basically puts this on any food since I was a kid, this sauce is a gift from God lol Also, for noodles, I use the seasoning packets and still put chilli oil to add more kick This sauce helped me survive college and tough times when food was bland or shitty. Old fried rice and meat? Plain boiled eggs? stale dumplings or spring rolls? Put some on and its flavor town!!

I've already used this chili oil for a few other dishes with excellent results, use it for a cucumber salad by combining, soy sauce, rice vinegar, chili oil, sesame oil, sugar, and minced garlic, HAPPY COOKING!!

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

For those of you wondering what "chili flakes" are in an American grocery store, looked for crushed red pepper- same stuff on the table at a lot of pizza joints.

Quick tip for pepper flakes: If you dont have an asian store near you for the pepper flakes, look in the mexican section of your grocery store and look for Japones(Japanese) Chili arbol. Theyre a great substitute to use.

For my seniors who can't take a lot of heat anymore, I use mild Mexican dried chilis with the gochogaru. They have inproved their eating habits by using this oil. It has big flavor even without the heat.

I just made the long version today. To be honest, I was a little skeptical about how it would turn out. I'm not big on anise and cinnamon stick profiles. But i followed the recipe and.....Holy crap this is so good, yall.

Pro tip: if you double the portion it will perfectly fill a full pack of 4oz mason jars that you can buy by the dozen from your local grocery store. Just did this and they turned out great for gifts for family and friends.

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

You can even add some peanuts, sunflower seeds, yellow beans for flavor. Pan fry them to bring out its aroma. Dont over crush them :) also white vinegar is usually a way to make your chili visually red.

i love that “it doesn’t need go be perfect. do your best, that’s all you need to do” so sweet…💜😽

Just made this stuff today, and it was AMAZING. There are a few differences with mine: -I used rice vinegar instead of Chinese black vinegar, mainly because it was all I had on hand. -I also used dried Arbol chilis instead of the Chinese ones on this one. It was still really good, but MAN was it spicy! Definitely going to use it sparingly on my noodles, but it's so good.

Tips from an actual chinese person/home chef: - 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 - Missing a lot of chinese spices such as bay leaves, tsaoko, cloves, amomum cardamom… - 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. - Don’t add soy sauce or vinegar here, keeping the oil “clean” will help it last longer - 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)

Just a way to not waste the flavor pack use it as a base for the quick chili oil. It's really good.

I didnt know Bill Burr can cook.