June Reveals The Secret Behind Homemade Chili Oil | Delish

Does this girl have her own channel? great video.

Was that a thimble of milk?

I bet she poops FIRE!

What if I don’t want to use msg? A substitute?

new special interest unlocked

❤ I love it,😢❤❤❤❤❤

Chili oil elevates any dishes.

How long does the crisp last

I would use avocado oil. Other vegetable oils, canola, peanut oil etc are unhealthy.

Salt doesn’t dissolve in oil

More talking, less flavor 🙄🙄🙄

Brilliant as usual, absolutely love your videos, you're a natural !

Go to Sichuan in fall to see the process in bulk happening, it often starts off with a truckload of chilis dropped off out front of your favorite noodle shop.

Fantastic on all counts but “the natural sweetness of the bun” is the most American shit I’ve ever hesrd

Wonderful!

Thanks Love Chili Oil and Vietnam Satê Tôm.

this was so fantastically helpful in figuring out where to start. thank you!!!!!

Great explanation of chilli oil and the recipes. Thank you very much . 🌏🙏🌞❤️💯🏆👍👍👍

Thanks very much for this excellent video. Simply just love how it was presented.❤

Not many people nowadays talks about listening your cooking. You are wise cook 🎉

Hey there, thanks for the video.
I was wondering if you have any tips on how to avoid the oil tasting super greasy?
I know it's oilt but the momoya taberu rayu for example tastes so much better than anything I was able to produce. It's oil but not greasy at all.

Thanks for trying....your cute.

But maybe you wear some gloves before you crush them by hand

I love her i want more

Thank you June & thank your poor dear mouth 😮I'm very glad I found your video on this. Looking forward to looking more up!!

His has to be the best video I have seen on chili oil.
She explains not only how but why giving you a way to create your owvn.

MSG What don't you know how dangerous it issssssss ??????????

I made some with dry Thai chilis. It's crazy hot.

I started out with onion, ginger, and garlic and anise in cold oil and poached it at about 250F for maybe 20 minutes to extract the flavors, and then removed those things and heated it up a bit (maybe to 325F) before adding the chilis.

Maybe garlic came out burnt because it was dry garlic not fresh garlic? Did your onions burn? Either way I would smash that whole jar. Lol 🥰🙌💜

Damn, mad kitchen scientist 😂

love love love your channel....as a crunchy condiment I will fry dried arbol chilies to the point they turn black, pull them out and dip them in salt. perfect with a sammy or burrito, not the depth of flavor of chili oil but crunchy, hot and salty...quick and easy...thankx again💕

You poor woman. Maybe sampling it with noodles, so it'll be less painful.

June. Great show but slow down with tge msg😊

😂😂 Gratitude u got me lol😂😂😂
It had me like that when I tried it too

June is the best creator you ever had and lost

Careful with the MSG, it's just killing your brain from over-stimulation, and slowly it can shut it down completely, and is proven to be more dangerous than cigarettes and alcohol!

My oil was completely burnt everything at 260 when I let it cool down what did I do wrong?

Thank you i found a chili oil at Wal-Mart it was good. It was crushy one it was good. Thank you Nancy from Wyoming

Does this recipe capture the tingling taste bud sensation that szechuan chilis are famous for?

Trying this now with some allspice fresh garlic, dried onion and basil. Shame I recently ran out of ginger.

I love chili oil but avoid it because of the bad oil being used. I want to try this with avocado oil.

I can't believe you spent the whole day tasting chili oil for our benefit.

That's dedication!

Thanks!

Thank for all recipes!! Where do you keep them? Pantry or fridge? ❤❤

THANKS FOR SHARING 🌶️🌶️🌶️

Incorrect

Is your mouth OK ?