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  3. Home made chili crisp

Home made chili crisp

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  • J just_another_person@lemmy.world

    Make sure to keep that in the fridge and throw it out after a few weeks. Solids in oil that don’t remove all water and exceed 250F for an extended period of time can still be capable of Botulism spores.

    BlackoutB This user is from outside of this forum
    BlackoutB This user is from outside of this forum
    Blackout
    wrote on last edited by
    #8

    Should the store bought variety be refrigerated too? Cause I go through a large jar of the stuff every month and it just stays on my table

    J 1 Reply Last reply
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    • BlackoutB Blackout

      Should the store bought variety be refrigerated too? Cause I go through a large jar of the stuff every month and it just stays on my table

      J This user is from outside of this forum
      J This user is from outside of this forum
      just_another_person@lemmy.world
      wrote on last edited by
      #9

      Store bought stuff goes through a much more rigorous process to sterilize the finished product. It’ll be clear when you first open it, but open to mold and everything else once opened. That’s why you always see the “Refrigerate After Opening” line on labels.

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      • ? Guest

        yo! buillon instead of salt is a hell of an idea, guessing that paid off?

        The Giant KoreanT This user is from outside of this forum
        The Giant KoreanT This user is from outside of this forum
        The Giant Korean
        wrote on last edited by
        #10

        Oh yes, definitely. Adds a lot of flavor.

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        • heythisisnttheymca@lemmy.worldH heythisisnttheymca@lemmy.world

          Bouillon? Bullion is something else

          The Giant KoreanT This user is from outside of this forum
          The Giant KoreanT This user is from outside of this forum
          The Giant Korean
          wrote on last edited by
          #11

          Thanks, I’ll fix it. Autocorrect is a bitch.

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          • R ragebutt@lemmy.dbzer0.com

            In the fridge this should keep 2-3 months especially if you follow safe practices like sanitizing the jar and lid for storage

            If the crisp is submerged in oil, cooked thoroughly till dry and crispy, and it’s stored in the fridge the risk of botulism is extremely low.

            You are correct that it’s not 0 though. Tbf it never is. To make it safer and extend shelf life you can add an acid at the end like 1-2tbsp black vinegar or rice vinegar after cooking. This will adjust pH enough to inhibit botulism spores further but again the risk still isn’t 0

            The Giant KoreanT This user is from outside of this forum
            The Giant KoreanT This user is from outside of this forum
            The Giant Korean
            wrote on last edited by
            #12

            I forgot to mention that I added a tbsp of vinegar. It also makes it taste good, too. And I’ve got it in the fridge. Honestly the only thing in it that has a significant amount of water is the ginger. I’ve thought about replacing it with dried ginger because of that.

            FauxPseudo F 1 Reply Last reply
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            • The Giant KoreanT The Giant Korean

              I forgot to mention that I added a tbsp of vinegar. It also makes it taste good, too. And I’ve got it in the fridge. Honestly the only thing in it that has a significant amount of water is the ginger. I’ve thought about replacing it with dried ginger because of that.

              FauxPseudo F This user is from outside of this forum
              FauxPseudo F This user is from outside of this forum
              FauxPseudo
              wrote on last edited by
              #13

              Dried Ginger is earthy instead of spicy and would change the character a lot. Not a problem but something to probably test before committing to a full batch.

              The Giant KoreanT 1 Reply Last reply
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              • D This user is from outside of this forum
                D This user is from outside of this forum
                dirthawker0@lemmy.world
                wrote on last edited by
                #14

                I don’t refrigerate them and they’ve been fine. IIRC there is not a refrigerate after opening notice on either LaoGanMa or Fly By Jing.

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                • FauxPseudo F FauxPseudo

                  Dried Ginger is earthy instead of spicy and would change the character a lot. Not a problem but something to probably test before committing to a full batch.

                  The Giant KoreanT This user is from outside of this forum
                  The Giant KoreanT This user is from outside of this forum
                  The Giant Korean
                  wrote on last edited by
                  #15

                  Yes, thus my hesitation. I might do it next time I make a batch. This recipe isn’t really worth small batching due to the time investment, but I could set aside maybe 1/4 of it to use dried ginger in and see how it differs.

                  Another thing I’ve thought about is just frying the fresh ginger like I do with the garlic and shallot, but some of the ginger flavor may get lost.

                  FauxPseudo F 1 Reply Last reply
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                  • The Giant KoreanT The Giant Korean

                    Yes, thus my hesitation. I might do it next time I make a batch. This recipe isn’t really worth small batching due to the time investment, but I could set aside maybe 1/4 of it to use dried ginger in and see how it differs.

                    Another thing I’ve thought about is just frying the fresh ginger like I do with the garlic and shallot, but some of the ginger flavor may get lost.

                    FauxPseudo F This user is from outside of this forum
                    FauxPseudo F This user is from outside of this forum
                    FauxPseudo
                    wrote on last edited by
                    #16

                    I was thinking of just doing a test with just oil and just dried ginger.

                    The Giant KoreanT 1 Reply Last reply
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                    • FauxPseudo F FauxPseudo

                      I was thinking of just doing a test with just oil and just dried ginger.

                      The Giant KoreanT This user is from outside of this forum
                      The Giant KoreanT This user is from outside of this forum
                      The Giant Korean
                      wrote on last edited by
                      #17

                      Can do that as well. But with all the other flavors going on I feel like it might be a better test to separate some of the batch next time.

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                      • ? Guest

                        yo! buillon instead of salt is a hell of an idea, guessing that paid off?

                        M This user is from outside of this forum
                        M This user is from outside of this forum
                        mysterioussophon21@lemmy.world
                        wrote last edited by
                        #18

                        Bouillon is a genius move for chili crisp! It adds that umami depth that plain salt can’t match. I’ve been using this trick in a bunch of other condiments too - works amazing in homemade hot sauces or even compound butters. Just watch the sodium content since most bouillons are already pretty salty.

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