Discussion
Ok, I like things spicy so for xmas (or some other present related date) I was the lucky recipient of a jar of chillies in vinegar by Mrs Paolows aunt (I think). Its pretty big - probably like a big bottle of Courvoisier and jammed with the things so I tried to use them the other day in a chilli I was making. This is where the problem presented itself.
The jar is a bit like this:
But has a wine bottle sized neck. This makes it completely impossible to remove the bloody things!
Its a shame because the fragments of chilli I have dug out have been quite nice.
What I am thinkgin then is to drain off the vinegar and bin it and replace it with olive oil and a 'pouring' stopper and then use it as chilli oil.
Genius or insanity?
I did put this in the food forum. God knows how its ended up in the lounge....
Edit because its not in the lounge. Idiot. Proof that men can't multitask...
The jar is a bit like this:
But has a wine bottle sized neck. This makes it completely impossible to remove the bloody things!
Its a shame because the fragments of chilli I have dug out have been quite nice.
What I am thinkgin then is to drain off the vinegar and bin it and replace it with olive oil and a 'pouring' stopper and then use it as chilli oil.
Genius or insanity?
I did put this in the food forum. God knows how its ended up in the lounge....
Edit because its not in the lounge. Idiot. Proof that men can't multitask...
Edited by paolow on Thursday 25th March 18:04
Edited by paolow on Thursday 25th March 18:05
Go for it, wonder if you may have lost a bit of chilli flavour into the vinegar so it may be a bit more diluted
The OH tried making chilli oil once when we had a very successful chilli year in the garden, oil went cloudy and think the top went mouldy at some stage so we had to chuck it
The OH tried making chilli oil once when we had a very successful chilli year in the garden, oil went cloudy and think the top went mouldy at some stage so we had to chuck it
If the peppers in the vinegar were fresh and not dried at the time of pickling, it's insanity. Never, ever, put peppers in any kind of oil if they haven't been dried first.
Peppers pose a high botulism risk when used in an undried state to infuse oils. Although your peppers have been in an acidic environment, it doesn't mean that any botulism spores present would be dead - they simply wouldn't be able to produce the toxin due to the high acidity. Put those spores into an anerobic environment (no oxygen, oil is perfect) and things can change.
There aren't many cases of botulism, but it can't be detected by appearance, taste or smell, so you wouldn't know if the product was affected until you became ill. Probably too late for you by then.
Chillis are my business and it still frightens the living daylights out of me when customers proudly tell me how they've infused oil with fresh chillis. Seriously, don't do it.
Peppers pose a high botulism risk when used in an undried state to infuse oils. Although your peppers have been in an acidic environment, it doesn't mean that any botulism spores present would be dead - they simply wouldn't be able to produce the toxin due to the high acidity. Put those spores into an anerobic environment (no oxygen, oil is perfect) and things can change.
There aren't many cases of botulism, but it can't be detected by appearance, taste or smell, so you wouldn't know if the product was affected until you became ill. Probably too late for you by then.
Chillis are my business and it still frightens the living daylights out of me when customers proudly tell me how they've infused oil with fresh chillis. Seriously, don't do it.
Tim74 said:
If the peppers in the vinegar were fresh and not dried at the time of pickling, it's insanity. Never, ever, put peppers in any kind of oil if they haven't been dried first.
Peppers pose a high botulism risk when used in an undried state to infuse oils. Although your peppers have been in an acidic environment, it doesn't mean that any botulism spores present would be dead - they simply wouldn't be able to produce the toxin due to the high acidity. Put those spores into an anerobic environment (no oxygen, oil is perfect) and things can change.
There aren't many cases of botulism, but it can't be detected by appearance, taste or smell, so you wouldn't know if the product was affected until you became ill. Probably too late for you by then.
Chillis are my business and it still frightens the living daylights out of me when customers proudly tell me how they've infused oil with fresh chillis. Seriously, don't do it.
Peppers pose a high botulism risk when used in an undried state to infuse oils. Although your peppers have been in an acidic environment, it doesn't mean that any botulism spores present would be dead - they simply wouldn't be able to produce the toxin due to the high acidity. Put those spores into an anerobic environment (no oxygen, oil is perfect) and things can change.
There aren't many cases of botulism, but it can't be detected by appearance, taste or smell, so you wouldn't know if the product was affected until you became ill. Probably too late for you by then.
Chillis are my business and it still frightens the living daylights out of me when customers proudly tell me how they've infused oil with fresh chillis. Seriously, don't do it.
Good post.
(Oh, and post more often.)
It's not this bastid thing by any chance is it...
I struggled for about half an hour trying to get a chilli out before getting the hump and needing a shower as my hands were covered in vinegar. I've even had bamboo skewers in there but do you think I can get one single thing out!
If anyone has the magic answer please do share...
I struggled for about half an hour trying to get a chilli out before getting the hump and needing a shower as my hands were covered in vinegar. I've even had bamboo skewers in there but do you think I can get one single thing out!
If anyone has the magic answer please do share...
Edited by bazking69 on Thursday 25th March 19:49
Wow! I never realised the things could be so hazardous! I did consider the chance that the thing is 'display purposes only' as its so impractical but also thought that, well, chillies are chillies.
I did think of drying this years chilli crop, whacking them in there and doing it what appears to be the right way. However, its such a b
d getting the other ones out (literally impossible) I might just bin the thing...
I did think of drying this years chilli crop, whacking them in there and doing it what appears to be the right way. However, its such a b
d getting the other ones out (literally impossible) I might just bin the thing...Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff