this post was submitted on 18 Aug 2024
20 points (91.7% liked)

Cooking

6685 readers
37 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

[email protected] - Lemmy.world's home for BBQ.

[email protected] - Showcasing your best culinary creations.

[email protected] - All things sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
TheGiantKorean
DimFisher
20
[QUESTION] Chilli crisp, but for herbs? (self.cooking)
submitted 4 months ago* (last edited 4 months ago) by TheBananaKing to c/cooking
8 comments fedilink hide all child comments
 

Presumably either a terrible idea or already a thing, not sure which.

I'm thinking crispy-fried-aromatics-in-oil, Mediterranean edition. Garlic, eschalots (aka scallions), thyme/rosemary/etc, vast quantity of parsley, peppercorns, lemon zest, fine-diced rye sourdough.

Jar of that in the fridge, use it like chilli crisp but for white-people food.

Is this a thing? Should it be a thing?

top 8 comments
sorted by: hot top controversial new old
[–] Rondelson 11 points 4 months ago* (last edited 4 months ago)

Check out Gremolata and/or Pangrattato. It's a Mediterranean herb and bread crumb crumble with lemon zest. Sounds like what you're looking for. You can always mold the recipe to your own taste with different herbs.

[–] Brokkr 3 points 4 months ago

Try it! Might be good, but doesn't ring any bells. May take some experimenting.

As long as it has all been cooked, it should keep for a while. Might lose potency since herbs tend to be pretty volatile.

[–] bitwaba 2 points 4 months ago (1 children)

Sounds like Pesto without as much smashing or grinding, and more olive oil.

[–] TheBananaKing 2 points 4 months ago

well, and the frying part. The idea was to end up with texture, similar to lao gan ma.

I think imma have to try it.

[–] I_Fart_Glitter 2 points 4 months ago

A Malaysian restaurant I used to go to always served crispy deep fried parsley as a garnish. It was very good, but I don't think it would keep well.

[–] OlinOfTheHillPeople 2 points 4 months ago

Check out chimichurri:

https://en.m.wikipedia.org/wiki/Chimichurri

[–] TempermentalAnomaly 2 points 4 months ago* (last edited 4 months ago)

Sort of sounds like a take on the Italian salsa verde. I'd do some research on whether or not fried garlic will prevent botcolism from forming. It's a risk when making garlic infused oil. The other thing I'd worry about is the less sturdy greens wilting.

You might want to look into he European red pepper sauces likes Mojo Pican, Hungarian ajivar, or romanesco for inspiration.

Good luck and I hope you make something delicious.

[–] TheGiantKorean 2 points 3 months ago* (last edited 3 months ago)

I have been thinking about this a lot and I've been wanting to try it with various types of cuisine. The base would always be peppers, shallot, and garlic, but you could go in so many directions:

  • Italian: basil, oregano, parmesan, maybe some Calabrian chili oil
  • Indian: sour mango, garam masala, mustard oil
  • Korean: powdered kimchi
  • Mexican: like a riff on salsa macha

Really endless possibilities here.