This Ingredient Will Take Your Recipes to the Next Level..

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Jack is about to unveil the secret ingredient that will take your home cooking to new heights...
In this video, he's diving into the art of making homemade chili oil, a flavorful condiment that can transform ordinary dishes into extraordinary ones.
Join Jack on this flavorful journey as he guides you through the process of crafting the perfect chili oil. With just a few simple ingredients, he'll demonstrate how to infuse oil with the rich, spicy goodness of chili peppers, creating a versatile and mouthwatering addition to your kitchen arsenal.
Discover the various types of chili peppers that can be used, from mild to fiery hot, and learn how to balance the heat to suit your taste preferences. Jack will also share tips on choosing the right oil and the optimal infusion time to achieve that perfect flavor profile.
Whether you're a seasoned chef or a kitchen novice, this video is packed with valuable insights and practical knowledge that will inspire you to experiment with chili oil in your own cooking.
So, get ready to take your recipes to the next level with this secret ingredient. Join Jack as he unlocks the magic of homemade chili oil, adding a dash of flavor and spice to your culinary adventures.
1 shallot, thinly sliced
2 serrano chilies, chopped
6 large garlic cloves, thinly sliced
300ml vegetable oil
3 star anise
1 teaspoon black peppercorns
1 teaspoon szechuan pepper
3 tablespoons red chili flakes
1 tablespoon soy sauce
1 teaspoon light brown sugar
½ teaspoon MSG
Instructions
Heat the vegetable oil in a large pan over medium heat. Add the sliced shallot, chopped serrano chilies, and thinly sliced garlic cloves to the oil. Also, add the star anise.
Fry the ingredients for approximately 10 minutes, or until they become crisp and golden brown. Be cautious not to overcook or burn them.
In a separate bowl, combine the remaining ingredients, including the black peppercorns, red chili flakes, soy sauce, light brown sugar, and MSG.
Strain the hot oil from the pan into the bowl containing the spice mixture. Stir well to combine, allowing the chili flakes to become crispy.
Set aside the strained ingredients to cool, giving them time to crisp up even more. Once they have cooled down, add them to your oil and spice mixture, and stir thoroughly to incorporate.
You can serve this flavorful oil immediately, or store it in the refrigerator until you're ready to use it. Enjoy!
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter

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Опубликовано:

24 сен 2023

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Комментарии : 112

@NoxiousRob 6 месяцев назад

When you added the MSG to the mix I had a sudden vision of Uncle Roger shouting fuiyoh

@anD_halfwayCrook 9 месяцев назад

you HAVE to try this with gochugang (and normal ciili flakes for heat). It gives the oil an incredible smokey flavour

@Tettoffensive 9 месяцев назад

Love those little metal cups. Need to find me some of those

@Bobble86 9 месяцев назад

aluminium pudding moulds

@TheLancerLife Месяц назад

Fallow was on my agenda when I visited London because of their vids! They served this over Burrata cheese sitting on caramelized onions. Crazy delicious!

@alexgleason5773 9 месяцев назад

Was waiting longer than expected for the msg...

@ThadonutRs 9 месяцев назад

Unlike Gordon Ramsay's grilled cheese, this one isn't burnt and the cheese is melted!

@unluckeeeee 9 месяцев назад

I couldn't believe that video. It was a shocking effort for someone of his standard.

@ronforeman8394 9 месяцев назад

Still can’t fathom why they chose to upload that lmao maybe just as rage bait

@SquidwardLSDSquirtingOctopussy 7 месяцев назад

@@unluckeeeeeThe fact that most people call Gordon Ramsay a cooking messiah, speaks volumes about how much cooking has become a forgotten skill, since most people don't even know about the basics of cooking anymore. I don't wanna sound snobbish or condescending, but Gordon Ramsay is a relic from another time in terms of culinary expertise, if you are a cook/chef yourself or compare it to the culinary industry. He always dreaded the fact to be called a celebrity chef, & yet ironically these days he's more of a TV figure than a chef. Furthermore, his cooking is outdated & he mainly has mastered some british & some french classical dishes. But his attempts to cook authentic indian curries with pre made curry pastes instead of making his own curry mixtures, would be highly laughable in actual indian cuisine. Im not saying that it doesn't taste great, some of his methods are just not authentic. And that's what bugs me the most about cooking. Because in my apprenticeship, I've been taught how to make Paella but the wrong way. And years later when I went to Spain for a few months, I realized just how much this was a problem in this industry. Many locals seem to think they can just throw together some ingredients & name it a certain way, because the chance of someone actually having eaten authentic Paella is very slim. And so I've been taught to cook Paella almost like a risotto, while the authentic version would utilize a Sofrito base, & then cook the rice in chicken stock but let a certain crust develop on the bottom, which no longer gets stirred near the end & slight wisps of smoke would arise. Essentially almost burning it, but just saving it before it actually burns. Just deeply caramelized delicious flavors, that had no resemblance with the rip off version I've wrongfully been taught. So to clarify, Gordon Ramsay may be a great chef, but I don't think that he possess the culinary expertise to truly understand cooking on a chemical level like some great chefs like Greg Easter do. And I wish people would stop naming dishes whatever they felt like at the time. Just like you cannot call a Pony a SUV, or a Shack a Mansion, neither should people do that with food & defile the sanctity of cuisine.

@padders1068 9 месяцев назад

Looks amazing! Thanks for sharing!

@tonyorr890 9 месяцев назад

Great production quality

@oweeb5909 9 месяцев назад

chili oil is the absolute best, we always have a jer of lao gan ma laying around, makes food so good

@user-tv5ht8ig6q 9 месяцев назад

Very interesting ! 😊

@StarZu053 9 месяцев назад

Lovely i also make my own chili oils 😜👍❤️

@maikiwiltcher 9 месяцев назад

Always a winner guys

@nikip9161 9 месяцев назад

Deeeelicious 😋👍🌻

@CaptainC0rrupt 9 месяцев назад

Perfect with white rice

@jamesinglis6287 9 месяцев назад

I love a cheese toastie and sweet chilli sauce. I'll definitely be giving this a go 😍

@Joanlow1440p 9 месяцев назад

Trust me its disgusting.

@MrGeorge104284 7 месяцев назад

@@Joanlow1440pI just can't tell if this is sarcasm or you spitting the truth

@Joanlow1440p 7 месяцев назад

I've tasted a lot of garlic and chilli oils in my lifetime to tell you that this is disgusting. And to put it in between mix of cheeses with butter and bread 🤮🤢 I can taste it just by watching this video

@trex70 9 месяцев назад

6 years ago i made Shrimp shell oil...after eating i got a gout attack because of the imense purine in the shells...now i am a little carfull about special oils ^^ But i REALY love what you guys doing and creating so keep on with your great work. 3 Stars from me

@ChrisM541 9 месяцев назад

That's gotta be damn delicious. Definitely boss level cheese toastie.

@okSuperagurk 9 месяцев назад

Can you please make a hour long video of the pastries

@kigvader 8 месяцев назад

Jack is re-inventing Lao Gan Ma lol lots of love :))

@CRUZADO2711 9 месяцев назад

wow...

@Nosceteipsum166 9 месяцев назад

That''s actually a great recipe. I love chili oil. Too much in fact, I eat a LOT if you let me lol

@odmart 8 месяцев назад

2:07 SANDWICH Could be used as a phone sound when you get a new message XD

@srenpedersen3472 9 месяцев назад

How do you store it?

@Dinlitla 9 месяцев назад

Oh, another way to use up the hot peppers I had to harvest because the weather turned...

@TheSaladin777 9 месяцев назад

With the chilli flakes and spices soak them in oil before hitting them with the hot oil - saves you burning the spices and chilli and getting a more bitter oil

@phoenixskyward9972 9 месяцев назад

Amazing. I usually use most of the ingredients you mentioned, it truly bring the dish to life. I noticed something else, because I stopped the video 1/3 of the way. The peppers you chopped, you didn't put all of them. I'd like to challenge myself that you did that for a very simple reason, first the saute, gives a good base and second to use them at the end for freshness and fragrance. Anyways, you also used something super special and I extremely rarely see it being used. Star anise. It's an incredible spice. In my last visit to Istanbul a few months ago, I specifically went to the spice market/Egyptian market to buy 300g of star anise. It works wonders when used correctly. Even in coffee with milk and other spices it creates something special. Fantastic show my friend, thanks for sharing this.

@joeyraichelplatero4530 9 месяцев назад

Try to add oyster & hoisin sauce next next time chef🤤

@seanmccarthy4781 9 месяцев назад

Yum

@fish4156 9 месяцев назад

Do a video explaining your ticketing system

@myyoutubepage1 9 месяцев назад

What are those little metal bowls called that you portion your spices in? I need some of those.

@jetomo1839 9 месяцев назад

Sauce cups

@cutlero 9 месяцев назад

Traditionaly would have these by pastry sectilon for steaming pudding portions in. Google aluminium pudding basin for results.

@1richardlee 9 месяцев назад

They are rum baba molds

@meow-meow-beans 9 месяцев назад

Daroile molds in baking supply stores

@clayz6717 9 месяцев назад

四川成都人，这个很像我们当地的调料哈哈哈哈哈

@treemarie3080 2 месяца назад

Don't let David Chang see that crispy chili oil😂😂

@aj231290 9 месяцев назад

What chef tops do you wear?!

@emilstrandberglarsen1218 9 месяцев назад

Anyone knows how to store this? And hpw long it will last?

@Bobble86 9 месяцев назад

In a glass jar with a lid in the fridge, will keep indefinitely.

@AndrewBreeden-mb3fu 5 месяцев назад

Be careful with storage. Garlic stored in oil can develop botulism. While not common, this is a very dangerous neurotoxin. ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil#:~:text=Research%20performed%20by%20the%20University,for%20the%20development%20of%20botulism.

@makemakebeerco.9528 8 месяцев назад

What knife is this?

@klefdnb 9 месяцев назад

Can you please tell me the make of the knife you're using, please 😊

@ChrisM541 9 месяцев назад

Why? it's just a 'knife suitable for cutting toast'.

@tonydaddario4706 8 месяцев назад

Looks like a Japanese high carbon thin blade, possibly a style called a bunka but has a western handle.

@floydvl9999 9 месяцев назад

How to cook like a chef: Oil, butter, more oil, more butter, some other form of fat and to finish, touch of butter. Boy does it taste good.

@HistoryIsDead 9 месяцев назад

Vegetable oils as well... they need to hire a nutritionist. Lazy menu aside from the code head but even then the sauce is a simple saraicha butter base.

@HistoryIsDead 8 месяцев назад

@@peevedspleen1568 it's much much harder to do both. therein lay the challenge...

@HistoryIsDead 8 месяцев назад

@@peevedspleen1568 eating healthy doesn't require 'breaking down to metrics.' A massive modern phallacy. Substituting the butter and vegetable oils opens the doorway for a whole host of new flavour profiles outside of the classic French 'oh just a clump of butter' into every meal.

@HistoryIsDead 8 месяцев назад

@@peevedspleen1568 nothing particularly- except its overuse in sauces.

@HistoryIsDead 8 месяцев назад

@@peevedspleen1568 I'm not a chef just a hobbyist so I imagine someone more versed can expand on these- however they're all British (or local) ingredients with varying texture to the sauces but all suitable substitutes for butter/veg oil: - elderberry glaze for pork (excellent for meats and high antioxidant) - nettle and wild garlic emulsion; blend with some rapeseed/nut oil - barely broth reduction (thyme & rosemary work well with meats) - skyr or local yoghurt (blend with honey and British mustard for a creamy tang sauce; add some saraicha and would work with cods head) - turnip and parsnip purree - oat cream reduction (shallots & white wine- important its oat cream and not cream)

@vOuijaa 8 месяцев назад

very kenji chorizo grilled cheese coded

@jonnyanderson2271 9 месяцев назад

Nothing worse than seeing knife on metal 🤯🫣

@jickhertz4124 9 месяцев назад

Maybe have the cheese pull in the thumbnail, because I didn't know what you guys cooked in the photo?! Great vid as always!

@vakeesan 9 месяцев назад

I’m assuming there was no cheese pull hence why they didn’t show the actual cross section/melted cheese in the video either

@cichlisuite2 8 месяцев назад

Guess they decided mystery might lure viewers more than the typical cliché? Some of us are very tired of the clichés.

@zangrat 9 месяцев назад

Would be cool to see the POV of your cook on the vegan section, or see you make some vegetarian or vegan dishes. Love the channel

@aj231290 9 месяцев назад

Nobody wants to watch that

@zangrat 9 месяцев назад

@@aj231290 yes they do

@jonaslundholm 9 месяцев назад

I don’t know if it’s that I’m not a native English speaker, but I’m having a hard time hearing what he is saying. The chili oil looks great though.

@luke555666 9 месяцев назад

You missed the Szechuan pepper off the ingredients list

@stanmoulton6904 8 месяцев назад

wheres mine

@fedogg 9 месяцев назад

J.E.N.O.V.A at 1:43

@martinbateman6166 8 месяцев назад

If you source and use high quality ingredients, why add MSG?

@geKo15 9 месяцев назад

This Ingredient Will Take Your Recipes to the Next Level: MSG!

@ChrisM541 9 месяцев назад

Michael Schenker Group ;)

@jasons9m 9 месяцев назад

msg is key

@ChrisM541 9 месяцев назад

They've released a lot of songs in different keys too ;)

@jlb2739 9 месяцев назад

Will de-seeding and taking the membrane out of the chili cut down on some of the heat? I imagine playing with the spices can also vary the heat. It looks amazing with a lot of complex flavors. I would just be concerned about not being able to take the heat.

@Yesthatconductor 9 месяцев назад

Use less chili instead and add more fat, since it dampens the heat. You'll have to balance out the ratio on your own until it fits your needs. I recommend you prepare some greek yogurt in advance in case that it is still too spicy for you :)

@tonydaddario4706 8 месяцев назад

The capsaicin is in the membrane not the seeds.

@TheWotah 9 месяцев назад

Thoughts on MSG?

@ChrisM541 9 месяцев назад

Fantastic guitarist ;)

@Panda13572 9 месяцев назад

They do use it

@aboukirman3508 7 месяцев назад

Useful in moderation...not good when your local Chinese throws a small bucket in!😮

@tom186i 9 месяцев назад

Come on guys. Where’s the cross section? I know it was probably good but why did the video just cut off like that? We didn’t see any melted cheese at all.

@javhaws8220 9 месяцев назад

*these ingredients

@ahmedalsadik 9 месяцев назад

Those whole pepper corns should be taken out after the oil is cooked, I think, they are too much.

@icefox13 9 месяцев назад

Yeah, thought so, too. I thought he would be draining out the oil after infusing with star anise etc before adding the chilies and garlic back again.

@harrygallagher9121 9 месяцев назад

Great video but I can’t stand for an Englishman calling it a grilled cheese

@willfleming3857 8 месяцев назад

I thought MSG was really bad for you?

@tonydaddario4706 8 месяцев назад

Western myth

@aboukirman3508 7 месяцев назад

It is when your local Chinese uses a ton...😮

@milkmann-on1dq 9 месяцев назад

Fun fact, just one of those trays that he puts the sandwich on costs like $35

@watchingvideos9871 9 месяцев назад

What brand

@VeluBeru 9 месяцев назад

What eighth size pan costs 35USD? They're a dime a dozen.

@fraggle200 9 месяцев назад

Those are about £2 each.

@aprilm9551 9 месяцев назад

Looks so yummy. But MSG??!! Never thought you would be using that.

@Bobble86 9 месяцев назад

Why? It's a cornerstone of Chinese cooking. Do you have a problem with using salt too?

@cichlisuite2 8 месяцев назад

You thought real chefs would still believe the myths? Of course they know better.

@candicenuts 8 месяцев назад

The burnt garlic will taste horrible

@joedimaggio4175 9 месяцев назад

No water from Mississippi river? Disapointing.

@method341 9 месяцев назад

Why dont you just cut to the chase and say MSG on its own 😂😂😂

@fuckitevan2727 9 месяцев назад

haccp

@FilippoX77 9 месяцев назад

Perfect example of "you don't know when to stop" It started well and ended badly

@Bobble86 9 месяцев назад

It's just a cheese toastie with chilli oil in it, calm down Fillipo.

@Equinoxious342 9 месяцев назад

Get a medium jar of Lao Gan Ma crispy chilli oil, open it and mix in a teaspoon of either 5 spice or 13 spice (Wang Shou Yi). Try a half teaspoon first just in case you find a teaspoon too strong. Saves all this dicking about and you’ll get the same effect. I’m sure the fresh ingredients will taste “better” but better is subjective. If you’ve nothing better to do and like washing up then hey, go for it. You can say all the cliches just to make it seem like you do something more than just a bit of cooking - you know the ones; “take this BAD BOY to the NEXT LEVEL”, a simple bit of chilli oil “LIKE A CHEF” etc etc etc. Don’t forget to clap, always a clap needed and lots of swirly, serious-looking hand gestures to enhance the “magician” effect. I mean you can add the strange haircut and try to look hard while you make a sandwich but it’s not strictly necessary.

@ori-yorudan 9 месяцев назад

You know they're working in a high end restaurant and put value in making quality food right? It's pretty well known that homemade chilli oil is always far superior to buying it premade.

@Bobble86 9 месяцев назад

shush now little richard, this is how a pro kitchen does it.