food Napalm Oil

dub_sauces · Apr 9, 2017

wasn't sure where to put this, but I cook with it pretty much any time I need to use oil with a recipe... I'm quite happy with the insane heat and the nutty flavors.

Chop 12 habaneros, 3 ghost peppers, 2 cayenne peppers and add to peanut oil.
Bring to a simmer and turn the heat down to let the peppers slowly brown in the oil, about 40 minutes.
Strain concoction through coffee filters after it cools to just above room temp. (don't put hot oil through the coffee filters or it will taste like paper)
Enjoy the face melting heat in any dish that uses oil or can be cooked in oil.

contraption I rigged up to strain the oil... its from a busted French Press and I just wedged a pyrex bowl in there at the bottom...

took a long time since you have to keep topping up the oil resevoir but I eventually got 4 of these jars...

Jubnat · Apr 10, 2017

Looks awesome, I need to try this soon. And I'd like to try a batch at low temperature also. Damn, I need to get an immersion circulator. I miss the convenience of having those around.

And what do you mean by 'keep topping up the oil resevoir'?

chsy83 · Apr 10, 2017

Jubnat said:
Looks awesome, I need to try this soon. And I'd like to try a batch at low temperature also. Damn, I need to get an immersion circulator. I miss the convenience of having those around.

And what do you mean by 'keep topping up the oil resevoir'?

I would assume OP meant topping off what was on top of the filter as most gravity powered filtrations take a while.

Nulle · Apr 10, 2017

How much oil do you use?

dub_sauces · Apr 10, 2017

chsy83 said:
I would assume OP meant topping off what was on top of the filter as most gravity powered filtrations take a while.

you are correct... the coffee filter contraption i made only held a small amount of oil so i kept adding more after gravity had emptied it. helps to replace the filter once or twice too since the particulates you are filtering out tend to slow down the process as they build up in the filter.

dub_sauces · Apr 10, 2017

Nulle said:
How much oil do you use?

started with a little less than 2 pints, ended up with a bit more than 1 since i spilled a bit...

dub_sauces · Apr 10, 2017

Jubnat said:
Looks awesome, I need to try this soon. And I'd like to try a batch at low temperature also. Damn, I need to get an immersion circulator. I miss the convenience of having those around.

And what do you mean by 'keep topping up the oil resevoir'?

never used an immersion circulator but arent they for doing sous vide? although i guess since it would be vac sealed there is nothing stopping you from filling the bag with oil and peppers an letting it cook for a day or 2... let me know how that works if you ever try it. my one concern would be that while you are cooking at a constant temp for a day or 2 you wouldn't kill all the possible nasties but I don't know.

A good sous vide setup is more than 500 bux while my contraption was free with a tad of ingenuity so im not sure i'll make the upgrade but who knows

Jubnat · Apr 10, 2017

I don't actually have one available right now. But I was thinking about just putting it in a mason jar rather than a vacuum bag.

But your post inspired me to try something similar out.
I basically just blended fresh/frozen peppers with about and equal amount of oil oil. I made one batch with yellow and orange peppers and canola oil, and one with all red, mostly 7-Pot and olive oil.

I'll probably let them sit overnight. Then heat them up to thin them out so it easier to strain through a filter.
I was thinking about heating a batch up to around 212F, to try to boil the water out, without browsing the peppers. Otherwise I guess I'd have to let the oil and water separate and decant it off.

dub_sauces · Apr 13, 2017

Jubnat said:
I don't actually have one available right now. But I was thinking about just putting it in a mason jar rather than a vacuum bag.

But your post inspired me to try something similar out.
I basically just blended fresh/frozen peppers with about and equal amount of oil oil. I made one batch with yellow and orange peppers and canola oil, and one with all red, mostly 7-Pot and olive oil.

I'll probably let them sit overnight. Then heat them up to thin them out so it easier to strain through a filter.
I was thinking about heating a batch up to around 212F, to try to boil the water out, without browsing the peppers. Otherwise I guess I'd have to let the oil and water separate and decant it off.

i tried olive oil with dried habs and it didnt work very well, may have been something i did wrong, but from what ive read olive oil doesnt handle high temps as well as canola or peanut oil. the oil tasted almost like burnt toast but the same process worked fine with peanut oil and canola.

ghostboy17 · Apr 14, 2017

So my mom hates spice
Having "face melting" oil sitting around will cause a problem, would you recommend a way to keep the habanero - ghost taste i love without iot being so "face-melting" in the process?

dragonsfire · Apr 14, 2017

Add "sugar", kills the heat. Add Vinegar to cut the sugar if too much and end up with sweet/sour.

dub_sauces · Apr 14, 2017

ghostboy17 said:
So my mom hates spice
Having "face melting" oil sitting around will cause a problem, would you recommend a way to keep the habanero - ghost taste i love without iot being so "face-melting" in the process?

deseed the peppers, and only use 1... but having never tried something that weak i have no idea if that will be enough for your mom. my mother cant take anything over a cayenne, so if im cooking for her i will use a jalepeno... perhaps make the oil with jalepenos as opposed to ghosts or habs

dub_sauces · Apr 15, 2017

ghostboy17 said:
So my mom hates spice
Having "face melting" oil sitting around will cause a problem, would you recommend a way to keep the habanero - ghost taste i love without iot being so "face-melting" in the process?

the other option might be to just make it however hot you want it and just label it... it doesnt look like normal oil so i cant imagine someone would use it without realising it was different.

Jubnat · Apr 15, 2017

I wouldn't add sugar or vinegar to the oil, unless you mean to the food that you're adding it to.
Sugar, like salt, is not soluble in oil. And vinegar would just separate out.

To make it less hot, I would either use a combination of mild and hot peppers to get the flavor and heat that you want. Or just make it with the habs/ghosts/whatever...taste it when it's finished, and dilute it with more oil until it suits your tastes.

Or just put it in a small dropper bottle, and add to prepared food right before eating.

Jubnat · Apr 15, 2017

My batch with olive oil turned out fine, no burnt flavors or anything weird. Both batches taste great, the yellow one tastes and feels pretty similar to Akabanga(Rwandan scotch bonnet oil).

I pretty much treated them like a was making clarified butter. Really low heat, stirring occasionally, to prevent sticking and scorching on the bottom. And I just cooked them until the bubbling pretty much stopped and the water from the fresh peppers had cooked out.

dub_sauces · Apr 15, 2017

Jubnat said:
My batch with olive oil turned out fine, no burnt flavors or anything weird. Both batches taste great, the yellow one tastes and feels pretty similar to Akabanga(Rwandan scotch bonnet oil).

I pretty much treated them like a was making clarified butter. Really low heat, stirring occasionally, to prevent sticking and scorching on the bottom. And I just cooked them until the bubbling pretty much stopped and the water from the fresh peppers had cooked out.

sweet, glad to hear it worked with the olive oil. when i tried it i think i got the oil too hot, do you happen to know what the max temp yours reached was? i would like to have an olive oil version since its better for you than peanut oil, but damn does it taste good...