TGP Posted August 25, 2015 Share Posted August 25, 2015 gloves. definitely. I made the mistake when making curry with thai chilis once and went to take out my contacts later... ugh. Never again. Owwwwww. Never, ever will I consider contacts... ...how did you recover from that? submerge face in saline solution?? Quote Link to comment Share on other sites More sharing options...
klarg1 Posted August 25, 2015 Share Posted August 25, 2015 I'm a big fan of smoked & grilled peppers (such as chipotles) Video 43: How to smoke and dry chili peppers - YouTube Yum! Chipotle is one of my all-time favorite smells/flavors. Quote Link to comment Share on other sites More sharing options...
etherial Posted August 25, 2015 Share Posted August 25, 2015 Use metal and glass to cook and serve whatever you're making. Wood will absorb some of the oils. 3 Quote Link to comment Share on other sites More sharing options...
redambrosia Posted August 26, 2015 Share Posted August 26, 2015 Do not use disposable latex gloves to prep these chilies. The oils will go right through the gloves onto your skin. Wear kitchen gloves. The kind you use to do the dishes. Or clean the toilet. You might want to toss them if these chilies are as intense as Baugi says. If I was given these chilies, I'd probably toss them. And I usually put chipotle in most of my food. Because it's yummy. Seriously, don't end up in the emergency room. 3 Quote Link to comment Share on other sites More sharing options...
rgtriplec Posted August 27, 2015 Share Posted August 27, 2015 I'd dry them. I dry lots of peppers the traditional way of just stringing them. After they are dry I store them in plastic bags. You don't have to boil them to reconstitute them. I just fill a container with hot tap water and let them soak a few hours or overnight. Boiling a pepper that hot makes steam that is like breathing pepper spray. 2 Quote Link to comment Share on other sites More sharing options...
vejlin Posted August 27, 2015 Author Share Posted August 27, 2015 I ended uo tossing my oil. I had just quartered the chilis and tossed them in a bottle of oil without properly researching what I was doing. Aparently whole raw chili in a bottle of oil is a good way to get botulism,which I am not in a hurry to experience. Next time I will dry them first. I do think the oil is the way to go though and what little I did taste before learing I had made biological warfare agents, was pretty darn good. Intensely hot, considering how little chili I had used and that the oil had only been in contact with it for about a day. 5 Quote Link to comment Share on other sites More sharing options...
Glitterwolf Posted August 27, 2015 Share Posted August 27, 2015 I ended uo tossing my oil. I had just quartered the chilis and tossed them in a bottle of oil without properly researching what I was doing. Aparently whole raw chili in a bottle of oil is a good way to get botulism,which I am not in a hurry to experience. Next time I will dry them first. I do think the oil is the way to go though and what little I did taste before learing I had made biological warfare agents, was pretty darn good. Intensely hot, considering how little chili I had used and that the oil had only been in contact with it for about a day. Wow I didnt know about the botulism part.. So does this count for other food as well like raw garlic in oil? 1 Quote Link to comment Share on other sites More sharing options...
vejlin Posted August 27, 2015 Author Share Posted August 27, 2015 Seems it can also happen with garlic. 2 Quote Link to comment Share on other sites More sharing options...
smokingwreckage Posted August 27, 2015 Share Posted August 27, 2015 (edited) Yeah, do NOT preserve in oil, the anaerobic environment is a recipe for death by pooping.Now, steeping in oil for some hours before, then throwing leftovers away, is perfectly acceptable; just prepare garlic and chili oils fresh, and discard remains. Edited August 27, 2015 by smokingwreckage 2 Quote Link to comment Share on other sites More sharing options...
smokingwreckage Posted August 27, 2015 Share Posted August 27, 2015 I'd do some careful research before committing to the idea that dried is necessarily safe, Kim. Botulism is a tricky and resilient bugger. Most of the preservation methods to avoid it rely on creating an environment where it can't grow, even if present; this means acidity more often than not.OK, here's official government advice. They advise working with dried ingredients:http://umaine.edu/publications/4385e/ 2 Quote Link to comment Share on other sites More sharing options...
kay13 Posted August 27, 2015 Share Posted August 27, 2015 Sorry forgot to mention the shelf life thingy...... But yes it can grow nasty aerobic bugs.... but storing in the fridge makes it last longer. 1 Quote Link to comment Share on other sites More sharing options...
kay13 Posted August 27, 2015 Share Posted August 27, 2015 You can also add to vinegar. That doesn't grow bugs and flavours the vinegar nicely, in a similar fashion to the oil.... 1 Quote Link to comment Share on other sites More sharing options...
klarg1 Posted August 27, 2015 Share Posted August 27, 2015 Seems it can also happen with garlic. I have heard about it with garlic. I never keep garlic + oil around for longer than a day or so. I didn't know it was true for chili too. 2 Quote Link to comment Share on other sites More sharing options...
rgtriplec Posted August 28, 2015 Share Posted August 28, 2015 Infused oils last much longer than other perishable foods. If you refrigerate it it should last at least a month. If it is heat infused it can last even longer. Also the heat infused kind can be preserved longer by canning. 1 Quote Link to comment Share on other sites More sharing options...
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