Made this today and I'm hopelessly addicted. Seriously. Thank you so much. I made it with chili de arbol tostado, japonais, and guajillo only because my local store didn't have the kashmiri. So good. Making some Rou Jia Mo tomorrow and serving this with it. Putting it on my pizza tonight. I'm gonna go get another spoonful right now.
Made my first large jar of chili crisp after buying my daughters friend chili crisp he sells. I will never buy store chili anymore. You can make quadruple what you pay for one jar. It came out really tasty. I added few different ingredients such as fried dried orange peel and corn syrup instead of granulated sugar. Thanks for the video!
Late to the party but the sheet tray/rack is brilliant !! This video was probably #15 in my ‘how to make chili crisp’ UA-cam binge and you’re the ONLY one to use a rack to separate the seeds out. Thanks for the rack hack ;)
I watched this video about a year ago and thought to myself “This gal is awesome. I totally want to be friends with her! Then watched of BA videos during quarantine and thought “Love Sohla! I totally want to be friends with her!” Now I’ve finally put two and two together! She’s such a rad chef and amazing person!
Msg is awesome. I literally out it in everything I cook. And I probably use way more than suggested. Never had a reaction, me or anyone I've fed my cooking to.
Hello...these are not just chilis. These are made with Guizho province in the Sichuan province/region of China. The guizhou food is beyond par excellence. The main chili is called Guizho Longhorn chilis.. You cannot buy them in the US. I order them from the Uk and have come close to replicating the Lao Gan Ma Chili crisp in oil, and the Lao Gan Ma chili oil. The recipe is a traditional secret. So , we can never replicate in entirety I have made 22 different times, trying to modify it and the different chili oil I had when in Sendong in the Sichuan province. Alas, no such luck ! You can also use the Heaven facing or Two Vixen chili variety, The other popular is the Thunder Mountain Longhorm type.
Used a mix of arbol and pasilla chilies, turned out amazing. Love the floral wash of the peppercorn and thought the peanuts added a distinct flavor and different crunch than the garlic/shallots. Love it Sohla!
Sohla is great and I'm extremely down with your renewed effort to do video. The production has been so solid and clearly takes a ton of work, hoping it'll pay off and start blowing up soon!
While this video is fine, what Sohla is showing here is not the Chili crisp from Lao gan ma. The chili crisp shown here is the sichuanese technique of pouring hot oil over the flakes and letting them bloom that way. It's a perfectly good way to make chili oil but it's not the technique used for Lao gan ma. Lao gan ma is made in Guizhou province and the crisp actually refers to the chilis being fried for a longer time over low heat. For those interested in the more authentic/closer to the original variant, I recommend checking out chinese cooking demystified. They're a great channel of reference, bringing chinese cooking techniques and dishes from various provinces to western audiences with a lot of research involved. :)
Basically she just needed to fry the Chili's in the oil, the same way she did with the garlic and shallots. There, made your post a lot simpler :D On side note, there is a version more popular version of Lao Gan Ma in China that uses beef tallow instead of oil. Its banned in the US. But if your making your own, try that!
Not toasting the chilis...pouring the oil over the flakes...this technique is really more like a Sichuan hongyou than the Guizhou chili crisp (or youlajiao). For that, you actually *do* cook the chili flake in the oil over heat; that is what makes the chili flakes actually crisp. I'm sure this version is delicious; no denying that. But the technique does not seem very typical to Guizhou to my eyes.
I thought the chillis where fried low for about 5 minutes, like the shallots not made using the schezwan hot oil pour method? Thank you for the video, when i next make a batch i'll split it and try oth oil methods and see if there is a diifferents.
She fried the garlic and shallot slices so they become crispy (kind of like deep frying) which gives the final product more crunch. The by-product is that you also get a garlic and shallot infused chili oil which some chinese chili oil recipes also include. This is not part of the pour method because the pour method won't allow you to control the level of crispiness of the garlic/shallot slices. Hope that helps.
Omg I've found someone that has the same addiction🙌🙌🙌🙌You havent lived if you haven't had this..I eat this with everything..I mean toast,eggs,rice all my main hot meals..Yummo
The Kashmiri chili is very mild, not very spicy. It is used primarily for coloring dishes that could benefit from a little heat kick. If you really like Kashmiri chilies, do what I do: carefully remove the stems, seeds, and ribs, tear the two halves apart, and then dehydrate them in an electric dehydrator for a few hours until they break when you try to bend them a little. I know they are already dried, but you need to dry them this extra amount. Then use a 36,000 RPM industrial spice grinder (your Magic Bullet will not do) to reduce them to fine dust, being careful to not heat the powder very much. Finally, sift the results through a superfine spice sieve, discarding the leavings. The bright, almost magenta red is glorious! And the flavor cannot be beat. The Kashmiri chili powder you buy in Indian groceries, you never know what's really in there. Grinding things small enables unscrupulous vendors to hide all manner of sins. You can buy a serious grinder on Amazon. This is the one I have: www.amazon.com/gp/product/B00PIGNUCG
im wondering, dont the ground up spices like the peppercorns burn instantly from they hot oil? And also, if you dont store it in the fridge is there any fear of botulism from the fresh ginger?
peanuts are optional and when used with a base chili oil, is more akin to a Cantonese style chili oil. She used peanuts to add crunch and IMO, just the crispy shallots and garlic is enough crunch to satisfy crunchers like me out there. Peanuts is not an essential ingredient nor will it affect flavor profile much. Good luck.
UA-cam must be able to read minds. Until two days ago I had never even heard of chili crisp. Then when out shopping for groceries with my wife, I happened to see a shelf that had small jars of it. I picked up a jar and looked at it, saying to myself "What's this? Must be new..." and I put it back. Then yesterday and today, suddenly two videos presented to me (this one and Andong's channel) telling how to make the stuff. I had not done a Google or Amazon search for the stuff, either. It's quite weird.
if you don't want to create aerated chili dust to torture your lungs, use a burr hand grinder (like for coffee). gives a more consistent grind size too
I recently bought the Godmother's chili crisps and I didn't like it as much as I thought I would. Everyone online suggests that brand, but for me it was not hot enough and tasted almost burnt. Compared to ones I've tried at some asian restaurants, this wasn't great, not bad but could be better. I have no interest in making my own, so could anyone suggest another brand they like? Thanks!
I don't know if you're still interested 2 years later but there are many different versions of Lao Gan Ma with different ingredients in each one. It is generally made with less spicy variants of chili though. If you are interested in more spice, I would recommend making it yourself using spicy Chili's like in this video. Though I will point out, that this video is not actually Guizhou style chili crisp of frying the flakes over low heat and is therefore not really Lao Gan Ma. It is instead a chili crisp made using the Szechuan technique of pouring over hot oil. Either way, both techniques are perfectly fine, albeit different ones, and can be adjusted to your wishes. The variant Sohla makes here is likely more spicy than most Lao Gan Ma would be. If there's a bit of variety where you live, you could try buying a different one though. If you absolutely can't find any, you can try making a very quick chili crisp yourself first before deciding whether you want to go through the hassle of a more involved one. In ratio, take 1 Tbsp of chili flake (pre-ground is fine) from your favorite spice/taste level to 4 Tbsp of oil. Heat the oil (preferably one with a high smoke point like peanut or other vegetable oils) up to near it's smoke point ~ 190-215°C and let it cool to around 150°C. The first step is to cook out the raw oil flavour and 150°C is where the flakes won't burn and give it their most vibrant color. Pour the oil into the flake and stir constantly. You have just made a quick Szechuan style chili oil. If you find that you enjoy this one, you can go ahead and either make a more varied version using the Szechuan technique or try out the somewhat different Guizhou style used to make Lao Gan Ma. For more info on that I would recommend checking out the channel Chinese Cooking demystified, they're a great source on authentic regional chinese cuisine and they have a video about Guizhou style chilli crisp.
I tried the three of LaoGanMa's chili sauces and the one I love is the one with black beans. The other two was not for me (one with peanut and the other had something that felt tough to chew in it).
This looks awesome. I was dreading the moment you'd put fish sauce in it, since it seems like Kenji adds fish sauce to everything. Glad it never happened. Now I can try this.
I forgot to add salt to mine, and now the salt I added when cold isn't dissolving. Haaaaalp, anyone have any ideas on how to get the salt to mix up in this hot mess?
Laoganma is 3 Chinese words. Lao means old, ganma is like God mother of sort. She use 3 major types of chili with traditional Szechuan way to produce the laoganma chili paste.
@@andychen7390 that statement is part true, part false. Lao gan ma is from Guizhou province and uses a different technique from the video shown here. That being said, chili crisp is a general term for the style of condiment while Lao Gan Ma is just a brand name. Szechuan has it's own version of making chili crisp which is pouring hot oil over chili flakes to bloom them as seen in this video. So while Sohla is not making Lao Gan Ma in the Guizhou style, she is making chili crisp using the Szechuan technique.
@@Salted_Fysh There is no such thing as Sichuan chili crisp. The process you described of pouring hot oil over chili flakes, that's how Sichuan chili oil, not crisp, is made. The Sichuanese do not make chili crisp, as it is not native to that province; they make chili oil. Chili crisp comes from Guizhou. The defining characteristic of chili crisp is the actual frying of the chili flakes themselves, that's what makes them crispy, something you do not get with merely steeping chili flakes in oil. Also, the recipe in the video included a range of different spices, something you see in Sichuan chili oil, but never Guizhou chili crisp.
@@andychen7390 Eh, I won't fight you on that one. I guess it kinda comes down to how you translate/what you refer to as chili crisp and chili oil in English. I would generally agree with you that in the case of Lao Gan Ma/Guizhou, the crisp refers to the chilis and not the other ingredients. Ps:. Thanks for expanding on the difference between Sichuan chili oil and Guizhou chili crisp. I do believe it is necessary for the comment section of this video to differentiate a bit.
Best Serious Eats Video todate Making me laugh, want a jar of my own & AND make a long list of ingredients order from Amazon... Great view of the process of DIY this... and a 5-star level of humor to go with it. Thank you!
This is the Serious Eats channel. There are more contributors to the website than Kenji. If you want a channel more pure López-Alt then go to his personal channel, which is titled J. Kenji López-Alt.
I made this and while I much prefer this to the actual Laoganma, there’s too much Sichuan pepper in this recipe & it totally overpowered everything. Left out peanuts, as I don’t like them in everything.
Botulinum spores are not going to survive that fry. Even if contaminated later, nothing can reproduce without significant water activity. After the fry, there's essentially no water left (thus "crisp"). Sugar and salt make things even more inhospitable. Do you worry about getting botulism from a bag of potato chips? Potatoes are just as likely to be covered in botulinum spores as garlic.
You kill botulism spores by heating to 120 C+ for 30 minutes under pressure. scienceline.ucsb.edu/getkey.php?key=1307 I don't worry about botulism from a bag of potato chips because they're not submerged in oil creating an anaerobic environment.
3 minutes at 120C meets the 12 log reduction standard. That time drops to 18 seconds at 130C. Frying at 170C for just a few seconds would likely exceed the standard by several orders of magnitude. I drew the comparison with potato chips because they are also fried and stored in an anaerobic environment (nitrogen filled bag).
The crisps are all the chili flakes that had been scorched when pouring hot oil over. The 'sediment' is what the crisp is. The girl in this video (I think her name is Sohla) added fried shallots and fried garlic as additional 'crisps' to her recipe here. also flavoring the oil with those ingredients She also mentions this somewhere in the beginning of the video.
Sola before she was on BA! ❤️❤️❤️❤️❤️
YAAAAAAHSSS OMG
Jeff J glad she made the leap to BA!
Right? I was looking for a recipe when she mentioned them in her dumpling video.
*Sola before she was on Babish
Made this today and I'm hopelessly addicted. Seriously. Thank you so much. I made it with chili de arbol tostado, japonais, and guajillo only because my local store didn't have the kashmiri. So good. Making some Rou Jia Mo tomorrow and serving this with it. Putting it on my pizza tonight. I'm gonna go get another spoonful right now.
I’ve been trying to make this but can’t find the peppercorns. Did you find them at your local store?
Made my first large jar of chili crisp after buying my daughters friend chili crisp he sells. I will never buy store chili anymore. You can make quadruple what you pay for one jar.
It came out really tasty. I added few different ingredients such as fried dried orange peel and corn syrup instead of granulated sugar. Thanks for the video!
Late to the party but the sheet tray/rack is brilliant !! This video was probably #15 in my ‘how to make chili crisp’ UA-cam binge and you’re the ONLY one to use a rack to separate the seeds out. Thanks for the rack hack ;)
I watched this video about a year ago and thought to myself “This gal is awesome. I totally want to be friends with her! Then watched of BA videos during quarantine and thought “Love Sohla! I totally want to be friends with her!” Now I’ve finally put two and two together! She’s such a rad chef and amazing person!
Thanks for finding the Solha videos for me YT algorithm! I'm just a little turned off by BA videos for the moment
I would hope that most of us are. Sohla rocks, Sohla rules.
Msg is awesome. I literally out it in everything I cook. And I probably use way more than suggested. Never had a reaction, me or anyone I've fed my cooking to.
Hello...these are not just chilis. These are made with Guizho province in the Sichuan province/region of China. The guizhou food is beyond par excellence.
The main chili is called Guizho Longhorn chilis.. You cannot buy them in the US. I order them from the Uk and have come close to replicating the Lao Gan Ma Chili crisp in oil, and the Lao Gan Ma chili oil.
The recipe is a traditional secret. So , we can never replicate in entirety
I have made 22 different times, trying to modify it and the different chili oil I had when in Sendong in the Sichuan province. Alas, no such luck !
You can also use the Heaven facing or Two Vixen chili variety, The other popular is the Thunder Mountain Longhorm type.
add msg and mushroom after it is cool a littel
will reduce the bitternes， as msg loss its flavor around 100c
Interesting. Do you have a source for that?
You are a gem. I would like to see more of you on this channel.
Michael Tank not going to happen. She quit.
Used a mix of arbol and pasilla chilies, turned out amazing. Love the floral wash of the peppercorn and thought the peanuts added a distinct flavor and different crunch than the garlic/shallots. Love it Sohla!
I didn't follow the exact recipe, but this a fantastic "how-to" video. Thanks for the posting
Sohla is great and I'm extremely down with your renewed effort to do video. The production has been so solid and clearly takes a ton of work, hoping it'll pay off and start blowing up soon!
TheChumm lol
I came here for chili crisp and found SOHLA too! Whoop whoop!
While this video is fine, what Sohla is showing here is not the Chili crisp from Lao gan ma. The chili crisp shown here is the sichuanese technique of pouring hot oil over the flakes and letting them bloom that way. It's a perfectly good way to make chili oil but it's not the technique used for Lao gan ma.
Lao gan ma is made in Guizhou province and the crisp actually refers to the chilis being fried for a longer time over low heat. For those interested in the more authentic/closer to the original variant, I recommend checking out chinese cooking demystified. They're a great channel of reference, bringing chinese cooking techniques and dishes from various provinces to western audiences with a lot of research involved. :)
Basically she just needed to fry the Chili's in the oil, the same way she did with the garlic and shallots. There, made your post a lot simpler :D
On side note, there is a version more popular version of Lao Gan Ma in China that uses beef tallow instead of oil. Its banned in the US. But if your making your own, try that!
Sohla is my jam! Everybody loves Sohla!
YES! THANK YOU! I've been looking for a good Laoganma Chili crisp recipe for ages, and this looks amazing!
Love the Hawk Krall number in the back!
My mouth watered the whole time
Not toasting the chilis...pouring the oil over the flakes...this technique is really more like a Sichuan hongyou than the Guizhou chili crisp (or youlajiao). For that, you actually *do* cook the chili flake in the oil over heat; that is what makes the chili flakes actually crisp. I'm sure this version is delicious; no denying that. But the technique does not seem very typical to Guizhou to my eyes.
came here to make chili crisp and was greeted by sohla!!!! what a happy surprise!!!
I don't know why I hadn't subscribed before. You do great recipes in half the time with twice the information. Thanks
Throwback Sohla!! Heck yeah! I gotta make this.
i use this sauce all the time! especially in my soups it just gives it a good savory flavor
I like this new style of video..solid
How do ya make it if you don’t want it too spicy?
This looks mind bogglingly delicious. Thank You for sharing.
@Logic Police Pissy comments are the sign of somebody with to much time on their hands
A M A Z I N G!! I'm sold!!
I thought the chillis where fried low for about 5 minutes, like the shallots not made using the schezwan hot oil pour method? Thank you for the video, when i next make a batch i'll split it and try oth oil methods and see if there is a diifferents.
She fried the garlic and shallot slices so they become crispy (kind of like deep frying) which gives the final product more crunch. The by-product is that you also get a garlic and shallot infused chili oil which some chinese chili oil recipes also include. This is not part of the pour method because the pour method won't allow you to control the level of crispiness of the garlic/shallot slices. Hope that helps.
sohla would be like the best grandma to have, ever.
What is the shelf life for this product
What would be the milder chilis? I want to make this, can’t handle extremely hot peppers.
Very very cool. Yes I will make and treasure this. 🙏🏽😊
Sometimes i feel like the only person who is not super stoked on sohla.
Omg I've found someone that has the same addiction🙌🙌🙌🙌You havent lived if you haven't had this..I eat this with everything..I mean toast,eggs,rice all my main hot meals..Yummo
The Kashmiri chili is very mild, not very spicy. It is used primarily for coloring dishes that could benefit from a little heat kick. If you really like Kashmiri chilies, do what I do: carefully remove the stems, seeds, and ribs, tear the two halves apart, and then dehydrate them in an electric dehydrator for a few hours until they break when you try to bend them a little. I know they are already dried, but you need to dry them this extra amount. Then use a 36,000 RPM industrial spice grinder (your Magic Bullet will not do) to reduce them to fine dust, being careful to not heat the powder very much. Finally, sift the results through a superfine spice sieve, discarding the leavings. The bright, almost magenta red is glorious! And the flavor cannot be beat. The Kashmiri chili powder you buy in Indian groceries, you never know what's really in there. Grinding things small enables unscrupulous vendors to hide all manner of sins. You can buy a serious grinder on Amazon. This is the one I have: www.amazon.com/gp/product/B00PIGNUCG
Nice sauce
Like a lot! Entertaining and helpful. Many thanks.
super cool you made it
The recipe:
www.seriouseats.com/recipes/2018/04/homemade-spicy-chili-crisp.html
I love love love love 💕 chrispy chilli, I also buy this, but I’ll try make it now thanks for the recipe 👍
im wondering, dont the ground up spices like the peppercorns burn instantly from they hot oil? And also, if you dont store it in the fridge is there any fear of botulism from the fresh ginger?
Can you make this with a peanut substitute - for those with peanut allergies? If so, what substitute?
peanuts are optional and when used with a base chili oil, is more akin to a Cantonese style chili oil. She used peanuts to add crunch and IMO, just the crispy shallots and garlic is enough crunch to satisfy crunchers like me out there. Peanuts is not an essential ingredient nor will it affect flavor profile much. Good luck.
Might 99 Ranch Market carry this?
Awesome vid, can't wait to try the recipe.
Where can I get a pot like that?
How different is it from Japanese taberu ra-yu?
Japanese Ra-yu is just that but only with the oil. Ra-yu is just Chinese La you anyway.
This is more of a furikake than oil
Taberu rayu has chunks and stuff in it
@@WayofRamen I thought they always strain it
UA-cam must be able to read minds. Until two days ago I had never even heard of chili crisp. Then when out shopping for groceries with my wife, I happened to see a shelf that had small jars of it. I picked up a jar and looked at it, saying to myself "What's this? Must be new..." and I put it back. Then yesterday and today, suddenly two videos presented to me (this one and Andong's channel) telling how to make the stuff. I had not done a Google or Amazon search for the stuff, either. It's quite weird.
The star anise is whole? Seems like it'd get in the way of eating later.
You know, I'm totally down with the idea of all of Brooklyn smelling like chilies -- lets do it!
if you don't want to create aerated chili dust to torture your lungs, use a burr hand grinder (like for coffee). gives a more consistent grind size too
It is ok if I'll pour the mixtures to the oil instead of pouring the oil into the mixture?
How long can this last in the fridge till expired?
Will definitely be making thia
I recently bought the Godmother's chili crisps and I didn't like it as much as I thought I would. Everyone online suggests that brand, but for me it was not hot enough and tasted almost burnt. Compared to ones I've tried at some asian restaurants, this wasn't great, not bad but could be better.
I have no interest in making my own, so could anyone suggest another brand they like? Thanks!
it's not supposed to be very spicy haha
I don't know if you're still interested 2 years later but there are many different versions of Lao Gan Ma with different ingredients in each one. It is generally made with less spicy variants of chili though. If you are interested in more spice, I would recommend making it yourself using spicy Chili's like in this video. Though I will point out, that this video is not actually Guizhou style chili crisp of frying the flakes over low heat and is therefore not really Lao Gan Ma. It is instead a chili crisp made using the Szechuan technique of pouring over hot oil. Either way, both techniques are perfectly fine, albeit different ones, and can be adjusted to your wishes. The variant Sohla makes here is likely more spicy than most Lao Gan Ma would be. If there's a bit of variety where you live, you could try buying a different one though.
If you absolutely can't find any, you can try making a very quick chili crisp yourself first before deciding whether you want to go through the hassle of a more involved one. In ratio, take 1 Tbsp of chili flake (pre-ground is fine) from your favorite spice/taste level to 4 Tbsp of oil. Heat the oil (preferably one with a high smoke point like peanut or other vegetable oils) up to near it's smoke point ~ 190-215°C and let it cool to around 150°C. The first step is to cook out the raw oil flavour and 150°C is where the flakes won't burn and give it their most vibrant color. Pour the oil into the flake and stir constantly.
You have just made a quick Szechuan style chili oil. If you find that you enjoy this one, you can go ahead and either make a more varied version using the Szechuan technique or try out the somewhat different Guizhou style used to make Lao Gan Ma. For more info on that I would recommend checking out the channel Chinese Cooking demystified, they're a great source on authentic regional chinese cuisine and they have a video about Guizhou style chilli crisp.
I tried the three of LaoGanMa's chili sauces and the one I love is the one with black beans. The other two was not for me (one with peanut and the other had something that felt tough to chew in it).
Really love the video!
Love the host she is very lovable haha
I like your Sambal, Sohla 💐
How long that it last when you keep it in a fridge?
This looks awesome. I was dreading the moment you'd put fish sauce in it, since it seems like Kenji adds fish sauce to everything. Glad it never happened. Now I can try this.
To be fair, she uses MSG+mushroom powder, which essentially is the same effect as adding fish sauce.
He never adds enough that you can taste it though.
Would love to try one using habaneros or Carolina reapers
I forgot to add salt to mine, and now the salt I added when cold isn't dissolving. Haaaaalp, anyone have any ideas on how to get the salt to mix up in this hot mess?
Salt will always sink to the bottom of the chili oil anyway so it doesn’t matter. Just stir every time you spoon some out.
heat up the whole batch of oil + crisps and let the salt dissolve. You don't need to go high heat; just enough to get the salt to dissolve.
thanks
Laoganma is 3 Chinese words. Lao means old, ganma is like God mother of sort. She use 3 major types of chili with traditional Szechuan way to produce the laoganma chili paste.
Lao Gan Ma and chili crisp in general is from Guizhou, not Sichuan.
@@andychen7390 that statement is part true, part false. Lao gan ma is from Guizhou province and uses a different technique from the video shown here. That being said, chili crisp is a general term for the style of condiment while Lao Gan Ma is just a brand name.
Szechuan has it's own version of making chili crisp which is pouring hot oil over chili flakes to bloom them as seen in this video.
So while Sohla is not making Lao Gan Ma in the Guizhou style, she is making chili crisp using the Szechuan technique.
@@Salted_Fysh There is no such thing as Sichuan chili crisp. The process you described of pouring hot oil over chili flakes, that's how Sichuan chili oil, not crisp, is made. The Sichuanese do not make chili crisp, as it is not native to that province; they make chili oil. Chili crisp comes from Guizhou. The defining characteristic of chili crisp is the actual frying of the chili flakes themselves, that's what makes them crispy, something you do not get with merely steeping chili flakes in oil. Also, the recipe in the video included a range of different spices, something you see in Sichuan chili oil, but never Guizhou chili crisp.
@@andychen7390 Eh, I won't fight you on that one. I guess it kinda comes down to how you translate/what you refer to as chili crisp and chili oil in English. I would generally agree with you that in the case of Lao Gan Ma/Guizhou, the crisp refers to the chilis and not the other ingredients.
Ps:. Thanks for expanding on the difference between Sichuan chili oil and Guizhou chili crisp. I do believe it is necessary for the comment section of this video to differentiate a bit.
Different lifestyles:
Chili Crisp
Sriracha
Tabasco
Cayenne
everyone has their fav
Cayenne lifestyle? Chef John just joined the chat.
Best Serious Eats Video todate Making me laugh, want a jar of my own & AND make a long list of ingredients order from Amazon... Great view of the process of DIY this... and a 5-star level of humor to go with it. Thank you!
Dangit. I have to buy a spice grinder now.
gotta get sohla content somewhere
Mirip sambel terasi njeer
Don't know bout the G-mom but, I approve!
actually you should pour the spoiling oil little by little and keep blending
Hey Sohla!
Where the heck is Kenji!?
He just opened a restaurant a few months ago. Seems like he's busy with that.
This is the Serious Eats channel. There are more contributors to the website than Kenji. If you want a channel more pure López-Alt then go to his personal channel, which is titled J. Kenji López-Alt.
This was lovely.
I want to try it on ice cream.
After all this BA bullshit I’m just finding sohla videos to watch.
Imagine being the douche who saw these SE vids, interviewed Sohla, and saw the resume and said "we should pay you less."
You mean Chris Morocco?
I'll never not be mad about this. They didn't respect Sohla. She is an amazing cook and has a very engaging personality. She's a star.
@@dee_lulu I know he did part of the kitchen interview, if it turns out he also knew what they were going to pay her, then yes.
It's "Chili Crisp", not "Chili and Crisp". You should fry the chili until it becomes crispy.
Sohla's awesome! Really enjoying her videos lately.
HOLY SOHLA! :) Love!!
OMG Sohla!!!
I made this and while I much prefer this to the actual Laoganma, there’s too much Sichuan pepper in this recipe & it totally overpowered everything. Left out peanuts, as I don’t like them in everything.
sohla i love you 😭😭
Wouldn't you need to pressure can this to keep it at room temperature for a long period of time?
No. There's essentially no water content. Still worth storing in a cool, dark place to reduce oxidation.
Nelumbo Nucifera which makes it a botulism risk for the garlic. No oxygen and low acid is a problem
Botulinum spores are not going to survive that fry. Even if contaminated later, nothing can reproduce without significant water activity. After the fry, there's essentially no water left (thus "crisp"). Sugar and salt make things even more inhospitable.
Do you worry about getting botulism from a bag of potato chips? Potatoes are just as likely to be covered in botulinum spores as garlic.
You kill botulism spores by heating to 120 C+ for 30 minutes under pressure. scienceline.ucsb.edu/getkey.php?key=1307
I don't worry about botulism from a bag of potato chips because they're not submerged in oil creating an anaerobic environment.
3 minutes at 120C meets the 12 log reduction standard. That time drops to 18 seconds at 130C. Frying at 170C for just a few seconds would likely exceed the standard by several orders of magnitude.
I drew the comparison with potato chips because they are also fried and stored in an anaerobic environment (nitrogen filled bag).
This recipe uses a different technique. To use a much closer technique to laoganma, click the recipe video by Chinese Cooking Demystified.
i miss sohla, she was the best thing this channel had going for it. who wants to watch that daniel guy?
SHE WAS IN BON APPETIT'S LATEST VIDEO OMG
I THINK SHE'S PART OF THEIR TEAM NOW?? I HOPE SO! I love Sohla so much and BA's vids have been blowing up!!
What an unnecessarily rude comment. Gritzer is a talented chef and charming enough. Not sure why he'd turn anyone off.
Sohla is indeed great, though.
Yum
nice vid...recipe please
S O H L A
The BA KWAIN if there ever was one
Would Mikey Chen approve of this? ...
Maybe?
Doesn't have the fermented black soy beans, and the chili isn't fried long enough.
SOHLA!!
Msg!
The dog looked scared. Probably not a pepper fan.
Bro… is this one of Sohla’s first videos??
Chili crisp on eggs and avocado for breakfast
I don't understand why this is called crisp? Where is the crisp?
The crisps are all the chili flakes that had been scorched when pouring hot oil over. The 'sediment' is what the crisp is. The girl in this video (I think her name is Sohla) added fried shallots and fried garlic as additional 'crisps' to her recipe here. also flavoring the oil with those ingredients She also mentions this somewhere in the beginning of the video.
AHHHHHH SOHLA BEFORE THE BOB
On sushi??????
You said sushi....
SZECHUAN SAUCEEEEE
To be fair, you have to have a very high IQ to understand Rick and Morty.
Obama
umm, arbol are no where near " very spicy" only like 15-20k scoville
Kashmiri is not hot, we use it to color the recipe.