Results 1 to 7 of 7

Thread: Who was making Prickly Oil/Extract?

  1. #1
    Sqwertz Guest

    Default Who was making Prickly Oil/Extract?

    My attempt failed. All the recipes on the web say to optionally toast
    the prickly ash hulls (AKA Sichuan peppercorns) in a pan then add to
    optionally warm oil for up to 10 minutes, one recipe said until they
    turn black.

    I didn't toast - what's the use if I'm going to put them into hot oil?
    they'll toast in the oil. I simmered about 1/4 cup of them in 300F
    oil for 10 minutes then let it cool.

    Nothing. Nada. Zilch.

    -sw

  2. #2
    Jim Elbrecht Guest

    Default Re: Who was making Prickly Oil/Extract?

    Sqwertz <[email protected]> wrote:

    >My attempt failed. All the recipes on the web say to optionally toast
    >the prickly ash hulls (AKA Sichuan peppercorns) in a pan then add to
    >optionally warm oil for up to 10 minutes, one recipe said until they
    >turn black.
    >
    >I didn't toast - what's the use if I'm going to put them into hot oil?
    >they'll toast in the oil. I simmered about 1/4 cup of them in 300F
    >oil for 10 minutes then let it cool.
    >
    >Nothing. Nada. Zilch.
    >


    I did 3 jars on 8/17. Oil, sherry, and vodka.

    I was a doubting Thomas- so when you said they had to be heated to
    release the oils- I didn't. That was 6 weeks ago. About 3/4 of
    the seeds have sunk. The oil tastes like . . . . oil.

    That's odd-- You went to 300F -- toasting must be twice that, anyway.
    I would think toasting would burn off the oils, not release them. . .
    The sherry has a bit of flavor-- not much/any buzz.

    The 80 proof vodka has lots of flavor *and* the Sichuan buzz. [and has
    had it for some time- I don't think it has changed for 5 weeks]

    I finally remembered to pick up some Ginger liqueur & have a Chen
    San cocktail--
    http://looka.gumbopages.com/2008/12/...y-xxxiv-spice/
    Makes your mouth think you're drunk before your head gets foggy.<g>
    Tonight's will have triple sec instead of OJ. ]

    Jim

  3. #3
    Sqwertz Guest

    Default Re: Who was making Prickly Oil/Extract?

    On Thu, 04 Oct 2012 18:12:23 -0400, Jim Elbrecht wrote:

    > Sqwertz <[email protected]> wrote:
    >
    >>My attempt failed. All the recipes on the web say to optionally toast
    >>the prickly ash hulls (AKA Sichuan peppercorns) in a pan then add to
    >>optionally warm oil for up to 10 minutes, one recipe said until they
    >>turn black.
    >>
    >>I didn't toast - what's the use if I'm going to put them into hot oil?
    >>they'll toast in the oil. I simmered about 1/4 cup of them in 300F
    >>oil for 10 minutes then let it cool.
    >>
    >>Nothing. Nada. Zilch.
    >>

    >
    > I did 3 jars on 8/17. Oil, sherry, and vodka.
    >
    > I was a doubting Thomas- so when you said they had to be heated to
    > release the oils- I didn't. That was 6 weeks ago. About 3/4 of
    > the seeds have sunk. The oil tastes like . . . . oil.


    Congratulations - then it tastes just like mine! That'll teach me to
    repeat everything I read on the Internet. It sounded good in theory,
    to me at least.

    > That's odd-- You went to 300F -- toasting must be twice that, anyway.
    > I would think toasting would burn off the oils, not release them. . .
    > The sherry has a bit of flavor-- not much/any buzz.
    >
    > The 80 proof vodka has lots of flavor *and* the Sichuan buzz. [and has
    > had it for some time- I don't think it has changed for 5 weeks]


    Maybe I'll try heating some sherry... It's almost half the proof of
    standard vodka.

    -sw

  4. #4
    Jim Elbrecht Guest

    Default Re: Who was making Prickly Oil/Extract?

    Sqwertz <[email protected]> wrote:

    >On Thu, 04 Oct 2012 18:12:23 -0400, Jim Elbrecht wrote:


    -snip-
    >> The sherry has a bit of flavor-- not much/any buzz.
    >>
    >> The 80 proof vodka has lots of flavor *and* the Sichuan buzz. [and has
    >> had it for some time- I don't think it has changed for 5 weeks]

    >
    >Maybe I'll try heating some sherry... It's almost half the proof of
    >standard vodka.
    >


    But you'd need to use 5 times as much to get *as much* flavor-- and it
    wouldn't be as 'pure'.

    And I think by heating it, you'll reduce the alcohol, which it seems
    is the 'flavor solvent'.

    OTOH-- for the sake of science, you should do it.

    Jim

  5. #5
    Sqwertz Guest

    Default Re: Who was making Prickly Oil/Extract?

    On Thu, 04 Oct 2012 20:56:22 -0400, Jim Elbrecht wrote:

    > Sqwertz <[email protected]> wrote:
    >
    >>On Thu, 04 Oct 2012 18:12:23 -0400, Jim Elbrecht wrote:

    >
    > -snip-
    >>> The sherry has a bit of flavor-- not much/any buzz.
    >>>
    >>> The 80 proof vodka has lots of flavor *and* the Sichuan buzz. [and has
    >>> had it for some time- I don't think it has changed for 5 weeks]

    >>
    >>Maybe I'll try heating some sherry... It's almost half the proof of
    >>standard vodka.

    >
    > But you'd need to use 5 times as much to get *as much* flavor-- and it
    > wouldn't be as 'pure'.
    >
    > And I think by heating it, you'll reduce the alcohol, which it seems
    > is the 'flavor solvent'.
    >
    > OTOH-- for the sake of science, you should do it.


    It's actually going to be Shao Hsing wine which I picked up yesterday.
    I won't be boiling it, just heating it up to 150F or so to steep.

    -sw

  6. #6
    Jim Elbrecht Guest

    Default Re: Who was making Prickly Oil/Extract?

    Sqwertz <[email protected]> wrote:
    -snip-
    >It's actually going to be Shao Hsing wine which I picked up yesterday.
    >I won't be boiling it, just heating it up to 150F or so to steep.


    Do a control with no heating - for science.

    BTW-- That Chen-San cocktail was better with Cointreau than orange
    juice-

    I guess I'll have to call it something else. . .
    The original-
    The Chen-san Cocktail
    http://looka.gumbopages.com/2008/12/...y-xxxiv-spice/
    2 ounces Bourbon whiskey
    1/2 ounce Domaine de Canton Ginger Liqueur.[gotta make my own- that
    stuff is dear!]
    1/2 ounce freshly squeezed orange juice.
    1 tsp tincture of Szechuan peppercorn

    Combine with ice in a shaker and shake like hell for 12-15 seconds.
    Strain into a chilled cocktail glass. Garnish with a thin slice of
    fresh ginger and a curly orange twist.
    xxxx

    I was going to use Triple Sec, but spotted a bottle of Cointreau first
    -- either keeps better than OJ.

    Jim

  7. #7
    Jean B. Guest

    Default Re: Who was making Prickly Oil/Extract?

    Sqwertz wrote:
    > My attempt failed. All the recipes on the web say to optionally toast
    > the prickly ash hulls (AKA Sichuan peppercorns) in a pan then add to
    > optionally warm oil for up to 10 minutes, one recipe said until they
    > turn black.
    >
    > I didn't toast - what's the use if I'm going to put them into hot oil?
    > they'll toast in the oil. I simmered about 1/4 cup of them in 300F
    > oil for 10 minutes then let it cool.
    >
    > Nothing. Nada. Zilch.
    >
    > -sw


    D--n. I just saw a recipe for this. Maybe I jotted that down.
    I'll look tomorrow.

    --

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32