Sichuan Chile Oil w/ Grapeseed Oil (ChiliOil5)

This is the base Chili Oil recipe with Grapeseed Oil substituted for the Vegetable Oil. I'm aiming for a more neutral oil flavor.

Made 500 milliliters on 2023-05-21

Process notes

2023-05-21

@0min: Put all of the boil ingredients into the smallest pot, but on middle back burner at heat level 4 (only smallest burner was on).

2023-05-21

@12min: 256°, there are already a lot of bubbles; way more than normal

2023-05-21

@17min: 310°; lowered to 3 heat level

2023-05-21

@25min: 360°; lowered to heat level 2

2023-05-21

@30min: 355°

2023-05-21

@45min: 300°; oil has taken on a darker yellow color, but it doesn't look like anything is burnt

2023-05-21

@60min: 250°; strained and used the green funnel when pouring oil into jar on top of chilis

At 0 minutes

425 milliliters of Grapeseed Oil (La Tourangelle brand. Flavor seems to be more neutral than the vegetable oil, maybe a hint of spiciness?)

At 0 minutes

5 grams of Star Anise (Approximately 4 stars.)

At 0 minutes

11.6 grams of Cinnamon Stick (One 6" stick.)

At 0 minutes

1 Bay Leaf (Used one instead of two leaves because this was the last we had.)

At 0 minutes

1 tablespoon of Green Sichuan Peppercorn (D.M.D. Brand)

At 0 minutes

3 tablespoons of Red Sichuan Peppercorns (Natural Plus Green brand from Amazon)

2023-05-21

1.5 teaspoons of Table Salt. (Kosher salt, which I ground up in the mortar and pestle so that there wouldn't be any large granules.)

2023-05-21

8 tablespoons of Sichuan Chili Flakes. (Natural Plus Green brand from Amazon.)

2023-05-21

1 tablespoon of Chinese Black Vinegar. (Soeos brand.)