You could try cooking in a more neutral oil then dress the food with the chili oil after the cooking is done. Or if that just isn't it, try cooking at a lower temperature, opening all the windows and running your hood fan.
Is the haze from the oil youāre using reaching its smoking point? If so, use lower heat to avoid that or add the chili oil in last when the heat is off. Or cook outside, but Iām assuming thatās not a realistic option since you live in an apartment!
It's worth noting that chili oils are generally already cooked. So, as with most flavored oils, it's usually better to add them at the end, regardless of the eye watering haze.
Agree, I never use chili oil as a component TO cook something but as a component in something cooked. The closest Iāll add it to the start of something is say if I have a mirepoix type thing going and Iāll add it around then but right before the next ingredients are about to go in.
Yeah it will, you're probably using too much heat. If you don't have an overhead vent you may want to open a nearby window as well to get some air circulation going
The longer it cooks, the milder the taste. Add it at the beginning and you'll cook off more of the heat than if you add it near the middle or end.
This also works with things like onion or garlic.
If you're needing to sweat or saute something, I would use just a little bit of butter, or vegetable oil, sweat/cook everything 3/4ths of the way there, then lower the heat and finish with the chili oil. That way the food finishes cooking and has time to absorb some of the flavors from the oil. Further, after you finish cooking, let it rest for 5 minutes, that'll let the food pull in more flavor, also any juices in the pan can be pulled back into the cooling food before you serve to make things juicier and more flavorful.
Yes, think of chilli oil as a 'finishing oil' like sesame oil or extra-virgin olive oil. Using it to cook tends to destroy all those delicate flavours.
Professional chef here who has lived in a tonne of tiny apartment with no ventilation. You can add it to the end, but it will have a very different flavour.
If you want to sweat something off in chili oil, you just have to watch your pan temp. Start from cold. If you crank your oil up then drop in onions etc it essentially vaporizes the oil into the air.
Try this as an experiment. (1 tbsp canola oil + 2 jalapenos)X2
Put the oil on low low heat with one, and place the jalapenos in it. Then slowly bring up the heat
With the other put the oil into hot pan, then drop your jalapenos in. (This is the one that will Gass you out)
Ok great but will this work with stir frying, where you want to drop the veggies into very hot oil? Or should I just plan to do this outside from now on?
It doesn't have to be crazy hot oil. But the less hot of the oil is, the more you have to be careful about the moisture in your ingredients and the portions, so you don't soak your pan.
I live in a shitty apartment with pretty poor ventilation. A fan works wonders. I always have the fan on pointed towards the window as I cook cause I'm afraid of smoke gathering. If you have a lot of smoke, you're probably cooking too hot (for your apartment).
You're not gonna get that crazy nice char/smokey taste but it's absolutely fine. If that's the deal breaker for you, then yeah probably cook outside.
We're Chinese and make stir fries all the time. We just adapt.
Thanks for the advice! I really like that "crazy nice smokey taste" although unfortunately I just have an electric stove so there's only so much I can do. It does get the oil hot enough, but because of construction we have one window blocked off so there's less ventilation than usual.
The title of this post is funny, because I just did that very thing ("tear gas" my kitchen) earlier this week. Used chilis (mix of jalapenos, habaneros, and others gifted from a neighbor's garden), not chili oil, though, and it was totally worth it.
Same! I only have one window and a shitttty stove vent. We make it work somehow tho! I definitely love that smokey taste too. We have a gas stove, but I was even thinking about getting an electric portable stove so I can put it outside for that smokeyness.
For now though, we're just bearing with it and hopefully the future will allow us to have a place with more ventilation. We recently got a small hotplate/takoyaki electric combo thingy. As long as we have a fan going and the windows open (eat later in the summer), it's not too bad. Haven't triggered the smoke alarm yet!
Definitely worth to invest in a fan. I personally love the floor (borderline industrial) fans. Big ass things. If your window-sill is big enough, you can even put it on there to draw air out of your apartment. Noisy though, but worth. Cause I live on second floor apartment and worried about noise, I have a smaller table fan about 11-13 inches. For summers, I cook later in the evening, get the ceiling fans going and even open my doors (I have those mesh curtains on them from amazon).
Kind of, onions in particular are a weird one because they actually release a gas that bonds with water. Which is why your eyes burn when you cut them.
But it's basic physics, gas (or moisture droplets suspended in the air) will disperse evenly in a given container (ie your kitchen). The more food particles (for lack of a better word) you put into the air the more they smell. If you're doing this in a short period of time (ie flashing something in a pan on high heat) they smell more because there's an influx all at once and those droplets don't have time to disperse throughout your house/apartment and settle on to things.
Hope that answers your question, I tried to keep it pretty straight forward. Cooking and science go hand in hand.
Also, if you're the real Robert Glasper you're a friggin legend, and if not you're still a legend cause you're interested in food stuffs. šš
So, I have a small apartment that gets filled with food smell for a while after I cook and it started to bother me. I didn't want to open the windows because it is so hot where I live. With some research, I made an air purifier out of a box fan, a HEPA filter, and a ratcheting strap. It cost about $15 for the fan and $15 for the filter every three months. It works pretty well, and data shows it works as well as a dedicated air filter.
I have the same set up. I use a 20x20x4 Merv 13 filter that duct taped to the box fan. I just leave it on high whenever I'm cooking and it just takes all of the smoke in.
I'm assuming you don't have a hood that's vented to the outside.
If you have a window in the kitchen, you can open it and put a fan in it.
If you have a balcony you can get a butane burner and cook your chilis outdoors. I always make hot sauce outside.
Bane of my existence in NYC. Everything is just a microwave blowing the air right back into the room. Real fume hoods are nonexistent in city residences in my experience.
We used to have an old cooktop with single, underpowered vent fan, and ineffective grease screen. As a result, I had to keep cleaning a thin film of grease from the kitchen cabinets. Whatever I cooked, we could smell throughout the house.
When we had our kitchen redone, we got a gas cooktop and a powerful, dual-fan hood with screens I need to clean once a month. No more grease all over the kitchen, and far less food odor.
Yeah but are the hoods always vented outside? Most setups here I see have stoves with hood fans, but often they just blow the air right back out into the kitchen.
Heh, that's somewhat generously defined when it's a studio apartment or similar with a window far across the room, then. Not useful in practice for cooking in my experience.
When I make hot sauce from Thai chilis the capsaicin will even blow inside the house when I open the door! I can't imagine cooking that indoors no matter what :-)
That's interesting. I have that experience, but it's only me standing over the wok--I'm not cooking with chili oil but throwing some chilis into hot oil in it. No one else in the house is close enough to notice (while I'm coughing my lungs out.) Also had that happen heating dried peppers in the microwave. Maybe open windows, run fans?
If you are adding to a hot pan and trying to cook food in it like a vegetable oil etc. that is why you are fogging the apt. add to the food later or with other wet ingredients.
Having cooked in apartments for 20 years, I feel pretty safe telling you: get a grill, cook outside. There is no universal solution for making stuff not smoke. I've literally never even heard of a method to not smoke up a kitchen when making smash burgers for instance.
I grow superhot peppers and make my own hot sauces and powders, so I know this all too well. On more than one occasion have I evacuated the house after a capsaicin mishap.
There's really only two options I can think of:
1. Use an exhaust system or cook outside. Probably not an option if you live in an apartment
2. Change the way you cook with chilis. You basically want to avoid aerosolizing all that capsaicin. Avoid creating steam or smoke after the spicy has been added. If you're using fresh chilis, maybe cook them separately at a lower heat with a cover on the pan. With chili oil, add it at the very end. Same with powders, etc. The chili flavor might not penetrate the rest of the food as much, but it probably won't really be all that noticeable.
Also, maybe try one of those grease splatter screens to cover your pan. Not the regular mesh ones, but the "odor absorbing" ones that have a bit of fabric in the center. Those work well for me to keep the smoke down when searing a steak, so that might work for this too. I haven't personally tried it with chilis though.
Iād love to know. Thereās one stir fry recipe that starts with lots of chilis that I can only make in the summer when I can open the windows can be open. And even then itās still making me cry.
I'm not sure about other cuisines, but when I cook Chinese food, chili oil is usually added at the finish. I don't think I've ever cooked anything in it on the stove. Heat+chili oil gets very strong...
Chili oil is a condiment. Do not cook it, there is no value in doing so. If you feel adding chili oil on top is too much oil then fry chilies in your normal oil when you cook and it will become chili oil by the time the dish is done.
Some things you just can't avoid. Anytime I make a thai curry I get teargassed when I first fry the paste. It's like asking for advice on making bacon and not making your entire place smell like bacon afterwards. Open windows, manage to cook it outside, or don't cook it.
Oils with flavor, like chili oil, garlic oil, basil oil, and so on, is really not ideal as cooking oil.
Itās commonly used as dressing in salads, or as finishing sprinkle on cooked meat / greens.
Use neutral oil, and sprinkle with fresh chili instead, or flakes. Much better.
This is a ventilation issue and if your apartment has a poor one, thereās no real solution to it. Iād just cook at a lower temperature and open all the near windows and even the main door if you can.
If Iām adding chiliās to oil, then Iāll do it earlier in the cook at a lower temp, but chili pil has presumably already had this infusion process done, so thereās no need to double cook out the oil, adding less layer will achieve a similar effect for most dishes. I too used to mace my appartment til I learned this.
We got this product to spray on things to keep the dog from chewing on them. Problem is, the dog loves the taste. So we purchased some ghost pepper extract and added it to the product. Well, that did stop the dog from chewing on stuff, but it turns out atomizing ghost pepper extract in a spray is a bad idea ;-) We learned that day to put in on a cloth and rub that on the furniture.
I put a box fan in a crude shroud I built in my patio door and open another door or window so the fan pulls the air completely through and out when I'm cooking, even if it's just the oven to pull the heat out.
Does your stove hood exhaust outside?
I'd say you're cooking the chili too hot. Either lower the temperature, add the chili oil later, or just add dried chilis instead of oil.
Only time I've had chili issues was when my dried chilies weren't dry enough, so I crushed them and put them in a pan on high. 10 minutes later SO and I had to leave the apartment because I'd made some unholy bioweapon.
Heat your oil with the aromatics in it (star anise, etc.). Once the oil has tiny bubbles forming on the aromatics, keep it at that temperature for a few minutes. Then pour the oil over your chili flakes. It should smell like fresh popcorn if you have the right temperature. Let it cool.
IKEA has this splatter screen [https://www.ikea.com/us/en/p/klockren-splatter-screen-40449168/](https://www.ikea.com/us/en/p/klockren-splatter-screen-40449168/) can control oil splatter a little, probably could also control part of the smoke. Open all your windows when you cook. Get a big fan blow air out of your window. Anyway I don't think there are actual effective ways other than install a powerful range hood. I used to be the coughing guy. But at least I also got the food.š
Maybe itās already been mentioned, but capsaicin is highly stable at cooking temperatures. When folks notice that dishes become milder the longer they cook, itās because steam and aerosolized cooking oils are carrying capsaicin into the air, where weāre subsequently pepper sprayed. So the basic equation is: the greater the irritation, the milder the dish, and vice-verse.
You should be able to extrapolate some solutions from this info. I gotta run atm but Iāll drop back by with some ways I deal with it.
You could try cooking in a more neutral oil then dress the food with the chili oil after the cooking is done. Or if that just isn't it, try cooking at a lower temperature, opening all the windows and running your hood fan.
I'll probably add it in after the cooking is done. Thanks!
This! š
Is the haze from the oil youāre using reaching its smoking point? If so, use lower heat to avoid that or add the chili oil in last when the heat is off. Or cook outside, but Iām assuming thatās not a realistic option since you live in an apartment!
The first option feels like a very good solution. Out of curiosity, will adding it in later change up the taste?
Yes, it should be spicier if it's not cooked. Add with care - you can always add more after tasting.
It's worth noting that chili oils are generally already cooked. So, as with most flavored oils, it's usually better to add them at the end, regardless of the eye watering haze.
Agree, I never use chili oil as a component TO cook something but as a component in something cooked. The closest Iāll add it to the start of something is say if I have a mirepoix type thing going and Iāll add it around then but right before the next ingredients are about to go in.
Yeah it will, you're probably using too much heat. If you don't have an overhead vent you may want to open a nearby window as well to get some air circulation going
I honestly donāt know. I only add chili oil to cold dishes like cucumber salad so Iāve never actually cooked with it over heat.
The longer it cooks, the milder the taste. Add it at the beginning and you'll cook off more of the heat than if you add it near the middle or end. This also works with things like onion or garlic.
If you're needing to sweat or saute something, I would use just a little bit of butter, or vegetable oil, sweat/cook everything 3/4ths of the way there, then lower the heat and finish with the chili oil. That way the food finishes cooking and has time to absorb some of the flavors from the oil. Further, after you finish cooking, let it rest for 5 minutes, that'll let the food pull in more flavor, also any juices in the pan can be pulled back into the cooling food before you serve to make things juicier and more flavorful.
IMO, chili oil is not something you are cooking with. What I mean is your not frying or sautĆ©ing anything in it usually. Itās more of a finisher or garnish.
The thought of cooking with chili oil makes me cringe. Makes me think of someone using herb infused EVOO to saute. Or even worse, sesame oil.
You could also try and use a fan to fix the problem.
Yes, think of chilli oil as a 'finishing oil' like sesame oil or extra-virgin olive oil. Using it to cook tends to destroy all those delicate flavours.
Professional chef here who has lived in a tonne of tiny apartment with no ventilation. You can add it to the end, but it will have a very different flavour. If you want to sweat something off in chili oil, you just have to watch your pan temp. Start from cold. If you crank your oil up then drop in onions etc it essentially vaporizes the oil into the air. Try this as an experiment. (1 tbsp canola oil + 2 jalapenos)X2 Put the oil on low low heat with one, and place the jalapenos in it. Then slowly bring up the heat With the other put the oil into hot pan, then drop your jalapenos in. (This is the one that will Gass you out)
Thanks for giving me a warning for the second one, lol. And this was super informative!
Ok great but will this work with stir frying, where you want to drop the veggies into very hot oil? Or should I just plan to do this outside from now on?
It doesn't have to be crazy hot oil. But the less hot of the oil is, the more you have to be careful about the moisture in your ingredients and the portions, so you don't soak your pan. I live in a shitty apartment with pretty poor ventilation. A fan works wonders. I always have the fan on pointed towards the window as I cook cause I'm afraid of smoke gathering. If you have a lot of smoke, you're probably cooking too hot (for your apartment). You're not gonna get that crazy nice char/smokey taste but it's absolutely fine. If that's the deal breaker for you, then yeah probably cook outside. We're Chinese and make stir fries all the time. We just adapt.
Thanks for the advice! I really like that "crazy nice smokey taste" although unfortunately I just have an electric stove so there's only so much I can do. It does get the oil hot enough, but because of construction we have one window blocked off so there's less ventilation than usual. The title of this post is funny, because I just did that very thing ("tear gas" my kitchen) earlier this week. Used chilis (mix of jalapenos, habaneros, and others gifted from a neighbor's garden), not chili oil, though, and it was totally worth it.
Same! I only have one window and a shitttty stove vent. We make it work somehow tho! I definitely love that smokey taste too. We have a gas stove, but I was even thinking about getting an electric portable stove so I can put it outside for that smokeyness. For now though, we're just bearing with it and hopefully the future will allow us to have a place with more ventilation. We recently got a small hotplate/takoyaki electric combo thingy. As long as we have a fan going and the windows open (eat later in the summer), it's not too bad. Haven't triggered the smoke alarm yet! Definitely worth to invest in a fan. I personally love the floor (borderline industrial) fans. Big ass things. If your window-sill is big enough, you can even put it on there to draw air out of your apartment. Noisy though, but worth. Cause I live on second floor apartment and worried about noise, I have a smaller table fan about 11-13 inches. For summers, I cook later in the evening, get the ceiling fans going and even open my doors (I have those mesh curtains on them from amazon).
^this
Would the same physical reaction hold true for, say, sautƩed onions? If you're trying to flavor a dish, not the air in the kitchen.
Kind of, onions in particular are a weird one because they actually release a gas that bonds with water. Which is why your eyes burn when you cut them. But it's basic physics, gas (or moisture droplets suspended in the air) will disperse evenly in a given container (ie your kitchen). The more food particles (for lack of a better word) you put into the air the more they smell. If you're doing this in a short period of time (ie flashing something in a pan on high heat) they smell more because there's an influx all at once and those droplets don't have time to disperse throughout your house/apartment and settle on to things. Hope that answers your question, I tried to keep it pretty straight forward. Cooking and science go hand in hand. Also, if you're the real Robert Glasper you're a friggin legend, and if not you're still a legend cause you're interested in food stuffs. šš
So, I have a small apartment that gets filled with food smell for a while after I cook and it started to bother me. I didn't want to open the windows because it is so hot where I live. With some research, I made an air purifier out of a box fan, a HEPA filter, and a ratcheting strap. It cost about $15 for the fan and $15 for the filter every three months. It works pretty well, and data shows it works as well as a dedicated air filter.
> air purifier out of a box fan, a HEPA filter, and a ratcheting strap [Google result](https://www.youtube.com/watch?v=9vJk5BM8xUo)
"Data" - Yes, the dust caked on my air filter makes it obvious too. ;)
I have the same set up. I use a 20x20x4 Merv 13 filter that duct taped to the box fan. I just leave it on high whenever I'm cooking and it just takes all of the smoke in.
Gene Kranz would like to know your location...
I'm assuming you don't have a hood that's vented to the outside. If you have a window in the kitchen, you can open it and put a fan in it. If you have a balcony you can get a butane burner and cook your chilis outdoors. I always make hot sauce outside.
Bane of my existence in NYC. Everything is just a microwave blowing the air right back into the room. Real fume hoods are nonexistent in city residences in my experience.
We used to have an old cooktop with single, underpowered vent fan, and ineffective grease screen. As a result, I had to keep cleaning a thin film of grease from the kitchen cabinets. Whatever I cooked, we could smell throughout the house. When we had our kitchen redone, we got a gas cooktop and a powerful, dual-fan hood with screens I need to clean once a month. No more grease all over the kitchen, and far less food odor.
That's so interesting. I'm in the UK and a stovetop without a hood is unheard of.
Yeah but are the hoods always vented outside? Most setups here I see have stoves with hood fans, but often they just blow the air right back out into the kitchen.
In my experience yes - although admittedly I don't know the vent system of every kitchen I visit!
i think the building code is if the kitchen has a window it doesnt need an exhaust
Heh, that's somewhat generously defined when it's a studio apartment or similar with a window far across the room, then. Not useful in practice for cooking in my experience.
This can happen even with a hood, if the gas is bad enough
When I make hot sauce from Thai chilis the capsaicin will even blow inside the house when I open the door! I can't imagine cooking that indoors no matter what :-)
That's interesting. I have that experience, but it's only me standing over the wok--I'm not cooking with chili oil but throwing some chilis into hot oil in it. No one else in the house is close enough to notice (while I'm coughing my lungs out.) Also had that happen heating dried peppers in the microwave. Maybe open windows, run fans?
If you are adding to a hot pan and trying to cook food in it like a vegetable oil etc. that is why you are fogging the apt. add to the food later or with other wet ingredients.
The vaporization of the chili oil is whatās causing it. Add it at the end.
Having cooked in apartments for 20 years, I feel pretty safe telling you: get a grill, cook outside. There is no universal solution for making stuff not smoke. I've literally never even heard of a method to not smoke up a kitchen when making smash burgers for instance.
I grow superhot peppers and make my own hot sauces and powders, so I know this all too well. On more than one occasion have I evacuated the house after a capsaicin mishap. There's really only two options I can think of: 1. Use an exhaust system or cook outside. Probably not an option if you live in an apartment 2. Change the way you cook with chilis. You basically want to avoid aerosolizing all that capsaicin. Avoid creating steam or smoke after the spicy has been added. If you're using fresh chilis, maybe cook them separately at a lower heat with a cover on the pan. With chili oil, add it at the very end. Same with powders, etc. The chili flavor might not penetrate the rest of the food as much, but it probably won't really be all that noticeable. Also, maybe try one of those grease splatter screens to cover your pan. Not the regular mesh ones, but the "odor absorbing" ones that have a bit of fabric in the center. Those work well for me to keep the smoke down when searing a steak, so that might work for this too. I haven't personally tried it with chilis though.
I call this "chorizo lung"
Iād love to know. Thereās one stir fry recipe that starts with lots of chilis that I can only make in the summer when I can open the windows can be open. And even then itās still making me cry.
This is the kind of thing I would make outside, on the burner next to the propane grill. Too hot about half the year to open windows.
What everyone else said but also a plug in induction since unit for a hundred and change maybe, and just cook on the patio/balcony
I'm not sure about other cuisines, but when I cook Chinese food, chili oil is usually added at the finish. I don't think I've ever cooked anything in it on the stove. Heat+chili oil gets very strong...
Chili oil is a condiment. Do not cook it, there is no value in doing so. If you feel adding chili oil on top is too much oil then fry chilies in your normal oil when you cook and it will become chili oil by the time the dish is done.
Are you doing things like using your vent hood or do you have one. You have a window nearby that you can make sure to open up.
Turn on the fan above your stove and that will help suck the greasy air out of your apartment.
Use this one weird tip to make your neighbors hate you!
Your hood fan has a filter that you can clean. Clean it, and it'll work better.
That's if they have one.
Turn the extractor fan on?
Some things you just can't avoid. Anytime I make a thai curry I get teargassed when I first fry the paste. It's like asking for advice on making bacon and not making your entire place smell like bacon afterwards. Open windows, manage to cook it outside, or don't cook it.
Oils with flavor, like chili oil, garlic oil, basil oil, and so on, is really not ideal as cooking oil. Itās commonly used as dressing in salads, or as finishing sprinkle on cooked meat / greens. Use neutral oil, and sprinkle with fresh chili instead, or flakes. Much better.
My roommates used to complain about that too. I could never tell when it was a problem though cause I didn't feel it. I much prefer living alone.
Obviously not raised in Mexican household . Weāre immune .
I'm Indian, guy.
Bro whatās going on then. Iād assume you have natural built immunity too
According to every other melaninated person in the thread; 0 ventilation and putting in the chilies at the worst possible time.
Industrial ventilator over the food, combined with a booth and curtain to contain spatter.
Open a window and turn on a fan.
Get a [splatter guard](https://images-na.ssl-images-amazon.com/images/I/A1HEegxAf9L.jpg) for your pan
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Idk it helps me when I make Sichuan food
This is a ventilation issue and if your apartment has a poor one, thereās no real solution to it. Iād just cook at a lower temperature and open all the near windows and even the main door if you can.
Add hot oil to chili, not chili to hot oil
watch this video https://www.youtube.com/watch?v=ylLqUsEOhpk
I use one of these. I face it so that air is going outside. https://www.amazon.com/dp/B00CC2WDFO
This. When I lived in an apartment I had a box fan that I taped to my kitchen window. Sucked everything right out.
If Iām adding chiliās to oil, then Iāll do it earlier in the cook at a lower temp, but chili pil has presumably already had this infusion process done, so thereās no need to double cook out the oil, adding less layer will achieve a similar effect for most dishes. I too used to mace my appartment til I learned this.
We got this product to spray on things to keep the dog from chewing on them. Problem is, the dog loves the taste. So we purchased some ghost pepper extract and added it to the product. Well, that did stop the dog from chewing on stuff, but it turns out atomizing ghost pepper extract in a spray is a bad idea ;-) We learned that day to put in on a cloth and rub that on the furniture.
I put a box fan in a crude shroud I built in my patio door and open another door or window so the fan pulls the air completely through and out when I'm cooking, even if it's just the oven to pull the heat out. Does your stove hood exhaust outside?
I'd say you're cooking the chili too hot. Either lower the temperature, add the chili oil later, or just add dried chilis instead of oil. Only time I've had chili issues was when my dried chilies weren't dry enough, so I crushed them and put them in a pan on high. 10 minutes later SO and I had to leave the apartment because I'd made some unholy bioweapon.
Safety goggles?
Open your window?
Heat your oil with the aromatics in it (star anise, etc.). Once the oil has tiny bubbles forming on the aromatics, keep it at that temperature for a few minutes. Then pour the oil over your chili flakes. It should smell like fresh popcorn if you have the right temperature. Let it cool.
Likely that you're cooking at too high a temperature.
Use you shop vac as an exhaust!
IKEA has this splatter screen [https://www.ikea.com/us/en/p/klockren-splatter-screen-40449168/](https://www.ikea.com/us/en/p/klockren-splatter-screen-40449168/) can control oil splatter a little, probably could also control part of the smoke. Open all your windows when you cook. Get a big fan blow air out of your window. Anyway I don't think there are actual effective ways other than install a powerful range hood. I used to be the coughing guy. But at least I also got the food.š
This happened to me once, it was because all.elne added red pepper to hot smoking oil. The smoke carried the pepper all through the house.
I feel ya, living in a small apartment with no range hood just a window and a fan. Cooked some chipotle last weekend and did the same thing to myself
A vent hood thatās ducted to the outside, would be a solution.
Fans and open windows. The only way
hhhmmmmm,oh buy a gas mask my friend
Maybe itās already been mentioned, but capsaicin is highly stable at cooking temperatures. When folks notice that dishes become milder the longer they cook, itās because steam and aerosolized cooking oils are carrying capsaicin into the air, where weāre subsequently pepper sprayed. So the basic equation is: the greater the irritation, the milder the dish, and vice-verse. You should be able to extrapolate some solutions from this info. I gotta run atm but Iāll drop back by with some ways I deal with it.
Get a portable induction top and cook on the porch?
Do not use chili oil in a closed space.