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To get the maximum flavour, I decided to use the sous vide method to make another batch of chili oil. : r/chinesefood
Kai luk koei” sous vide egg with cream, tamarind sauce and chili oil at Sawaan restaurant in Bangkok, Thailand Stock Photo - Alamy
Sous Vide Pork Tenderloin with Chili Rub | Umami
Picanha Sous Vide'd in Chili Oil!!! 🥩🌶️ If you don't own a Sous Vide, reverse searing in an oven to an internal temperature of 135F will d… | Instagram
Wet brined (50/50), chili oil binder, Memphis dust rub, hickory smoked, and reverse chargrilled NY style pork chop : r/steak
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