Author Topic: Calabrian chili oil - how I make it.  (Read 44240 times)

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Offline HBolte

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Re: Calabrian chili oil - how I make it.
« Reply #275 on: May 15, 2015, 09:34:13 AM »

2) Have you tried using dried peppers rather than the canned-in-oil? They make a nice chili oil, but it tastes nothing at all like this.


I was surprised to learn that both Kesté and Motorino use dried chili flakes to make their chili oil. Maybe a food safety concern? Cost?
Hans


Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #276 on: May 15, 2015, 09:45:53 AM »
Don't know. I don't think I've tried it at either.
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Offline HBolte

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Re: Calabrian chili oil - how I make it.
« Reply #277 on: May 15, 2015, 10:00:11 AM »
I bought some Italian chile flakes at Eataly, I'll make some and do a comparison soon. Without a side by side I think the flakes added heat but not much flavor.
Hans

Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #278 on: May 15, 2015, 12:47:25 PM »
I would think you would need to add a bit of salt and maybe a tiny bit of vinegar.
Pizza is not bread. Craig's Neapolitan Garage

Offline Chaze215

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Re: Calabrian chili oil - how I make it.
« Reply #279 on: May 15, 2015, 10:01:36 PM »
I made some tonight and didn't realize that I bought the Cento Extra Hot Calabrian chilis....lol And boy are they potent! I'm looking forward to trying it on some pizza tomorrow for my first party of the 2015 season. Thanks Craig!
PS....do you keep the chilis in the oil or do you strain it and just keep the oil?
« Last Edit: May 15, 2015, 10:20:45 PM by Chaze215 »
Chaz


 

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