Thai cooking uses a wide variety of hot chilies including the bird's eye chili pepper and Thai chili pepper. Infusing them into peanut oil is a great way to harness their fruity flavors and hot spices and make them easy to use in dishes whenever you want. You can alter the amount of chili peppers used, depending if you are looking for a mildly spicy oil or a hot-sauce caliber condiment with peanut oil undertones. Changing up the types of peppers used will also greatly alter the resulting flavor profile, as will substituting sesame oil for the peanut oil.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
Coarsely chop the chili peppers then combine with the peanut oil in a whipping siphon. Seal the whipping siphon, fully charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the peanut oil and let sit for at least 5 minutes before using.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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