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    4 Signature Oils - Chef John Teaches Cooking - Taste Show

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    Rudy
    Chef John teaches how to make 4 signature Chinese cooking oils - chili oil, assorted aroma oil, green onion oil, and peppercorn oil. The oils are made by heating vegetable oil and adding spices like dried chilies, shallots, green onions, celery, carrots, or sichuan peppercorns. The ingredients are fried to maximize flavor before removing and straining the aromatics, leaving behind infused oils that can be used to cook authentic Chinese dishes.

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    © All Rights Reserved
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    4 Signature Oils - Chef John Teaches Cooking - Taste Show

    Uploaded by

    Rudy
    227 views4 pages
    Chef John teaches how to make 4 signature Chinese cooking oils - chili oil, assorted aroma oil, green onion oil, and peppercorn oil. The oils are made by heating vegetable oil and adding spices like dried chilies, shallots, green onions, celery, carrots, or sichuan peppercorns. The ingredients are fried to maximize flavor before removing and straining the aromatics, leaving behind infused oils that can be used to cook authentic Chinese dishes.

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    Cooking

    Original Title

    4 Signature Oils _ Chef John Teaches Cooking _ Taste Show

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    Chef John teaches how to make 4 signature Chinese cooking oils - chili oil, assorted aroma oil, green onion oil, and peppercorn oil. The oils are made by heating vegetable oil and adding spices like dried chilies, shallots, green onions, celery, carrots, or sichuan peppercorns. The ingredients are fried to maximize flavor before removing and straining the aromatics, leaving behind infused oils that can be used to cook authentic Chinese dishes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    227 views4 pages

    4 Signature Oils - Chef John Teaches Cooking - Taste Show

    Uploaded by

    Rudy
    Chef John teaches how to make 4 signature Chinese cooking oils - chili oil, assorted aroma oil, green onion oil, and peppercorn oil. The oils are made by heating vegetable oil and adding spices like dried chilies, shallots, green onions, celery, carrots, or sichuan peppercorns. The ingredients are fried to maximize flavor before removing and straining the aromatics, leaving behind infused oils that can be used to cook authentic Chinese dishes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    23/8/2020 4 Signature Oils | Chef John Teaches Cooking | Taste Show

    4 Signature Oils | Chef John Teaches


    Cooking

    Written by
    Chef John

    Cooking oils are a chef's secret weapon. Chef John shows you his simple secret recipes
    that will make all the difference to cook authentic Chinese food.

    CUISINES: Chinese LEVEL: EASY TIME: 1 hr 20 min SERVING: 1 People

    INGREDIENTS:
    METRIC IMPERIAL

    4 cup Vegetable Oil [Chili Oil]


    5 oz Dried Chili (Er Jing Tiao) Or Crushed Red Pepper Flakes [Chili Oil]
    1 oz White Sesame Seeds [Chili Oil]
    https://www.tasteshow.com/product/4-secret-oils-to-cook-authentic-chinese-food_4840.html 1/4
    23/8/2020 4 Signature Oils | Chef John Teaches Cooking | Taste Show

    4 cup Vegetable Oil [Assorted Aroma Oil ]


    7 oz Shallot [Assorted Aroma Oil ]
    4 oz Green Onion [Assorted Aroma Oil ]
    5 oz Celery [Assorted Aroma Oil ]
    5 oz Carrot [Assorted Aroma Oil ]
    4 cup Vegetable Oil [Green Onion Oil]
    9 oz Green Onion, Halfed [Green Onion Oil]
    4 cup Vegetable Oil [Peppercorn Oil]
    4 oz Sichuan Peppercorn (Da Hong Pao) [Peppercorn Oil]

    LET'S START
    — Chili Oil — Step 1
    Heat the oil in a wok over medium high heat. When the
    oil starts to bubble slightly, turn the heat down to medium
    or low heat. The ideal heat should be about 225°F to
    250°F so as not to burn the oil and spices.
    — Chili Oil — Step 2
    In a separate heat-proof bowl, add crushed red pepper
    flakes and white sesame seeds.

    — Chili Oil — Step 3


    Slowly pour the oil over the red chili flakes mixture.

    — Chili Oil — Step 4


    Remove the aromatics from the oil using a strainer.

    https://www.tasteshow.com/product/4-secret-oils-to-cook-authentic-chinese-food_4840.html 2/4
    23/8/2020 4 Signature Oils | Chef John Teaches Cooking | Taste Show

    — Assorted Aroma Oil — Step 1


    Heat the oil in a wok over medium high heat.

    — Assorted Aroma Oil — Step 2


    Add shallot, green onion and stir well. Turn off the heat at
    temp 482°F/250°C.

    — Assorted Aroma Oil — Step 3


    Add celery and carrot and fry ingredients until dark
    brown to maximize flavors.

    — Assorted Aroma Oil — Step 4


    Remove the aromatics from the oil using a strainer.

    — Green Onion Oil — Step 1


    Heat the oil in a wok over low heat.

    — Green Onion Oil — Step 2


    Add the lower half of green onion and stir well. Fry for
    about 1 minute.

    — Green Onion Oil — Step 3


    Add the upper half of green onion and fry ingredients
    until dark brown to maximize flavors.

    https://www.tasteshow.com/product/4-secret-oils-to-cook-authentic-chinese-food_4840.html 3/4
    23/8/2020 4 Signature Oils | Chef John Teaches Cooking | Taste Show

    — Green Onion Oil — Step 4


    Turn off the heat at temp 482°F/250°C. remove the
    aromatics from the oil using a strainer.

    — Peppercorn Oil — Step 1


    Heat the oil in a wok over medium high heat. Turn off the
    heat at temp 482°F/250°C.

    — Peppercorn Oil — Step 2


    In a separate heat-proof bowl, add sichuan peppercorn.

    — Peppercorn Oil — Step 3


    Slowly pour the oil over the peppercorns.

    — Peppercorn Oil — Step 3


    When the oil is done cooking, the peppercorns should be
    darker in color, but not blackened. Remove the aromatics
    from the oil using a strainer.
    TIP
    Store in an airtight bottle or jar.

    https://www.tasteshow.com/product/4-secret-oils-to-cook-authentic-chinese-food_4840.html 4/4

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