http://www.neuropolis.org/cube-magic/
Red chiles are magical in that they are almost completely different food than green chile. Peppers are higher than the starch sugars and food ingredients are different.
Peppers are rich in vitamin A, while the green peppers are a rich source of vitamin C and contain mainly starch. The peppers are often used fresh.
They are most commonly used in dried state if not as perishable as green peppers, which are highly perishable and must be frozen or canned to preserve it. Surprisingly, so is the best antioxidant in the world and very conservative.
That is, when chili is an important part Food, life is significantly improved. Also anti-oxidants help prevent cancer.
Traditionally, the first step to maintaining Red pepper is to tie them to strings of thick red peppers, called ristras to accommodate drying. Commercially, drying is carried out large furnaces, which are essentially in a kiln at very low temperatures.
Once the peppers are dried, the pods can be stored for later use. Generally, most people are stored in plastic bags. In Mexico, which is usually stored in bulk in large baskets. Another way to use dried red chilli, is reduced to a fine powder like substance.
I prefer clean ground chiles me how taste is generally much cooler than the pods. Peppers in any form, which can quickly obsolete if the temperatures are maintained higher than 72 ° F, which is the average room temperature. What actually happens is the oil in peppers rancid creates bland taste.
Pure Chiles Ground must always be kept in a cool, preferably in a refrigerator or in the freezer. This provides fresh flavor. Incidentally, when the color turns red and Chile seems less clear desire brownish'the be boring and nutrition most likely less.
Pure country of Chile is very different from chilli commercially available. Chilli spice mixture containing a combination of an average of 40% salt, 40% of Chilean soil and 20% flavors and preservatives. Since the salt is dry, causing a mixture of dry hurried taste rancid or stale. Also, chili powder is incredibly salty.
I never use chilli only paprika clean soil, which are always available for shipment anywhere in the world from target = "_blank"> Www.pecosvalley.com. If you are using dried chile pods, the process requires at least 30 minutes from start to finish.
To prepare the dry beans, must be cleaned of all dirt and dust, the stems and seeds removed and washed. Crushing lightly and arrange in a shallow dish or plate.
Flavors are best if the beans are heated for the first time in 300 ° F (150 ° C) for 10 to 15 minutes or until color improves Chiles' and sharpness he said. Be careful to burn. Then the beans are simmered in water, allowing 4 cups water, 1 cup of chili. Cook for about 30 minutes, or until the flesh slips on the skin. Larger quantities of fiber from Chile are ahead and frozen in small quantities normally used, such as the amount or 1 ¼ cup.
Powdered red pepper or garlic burn very easily. Good prevention is to remove from the heat before adding Chile. Other words, take the pot to roux, and before that he was shooting from the burner before adding Chile.
RED CHILE SAUCE
This is a basic red chili sauce for enchiladas and burritos publication for using more chile rellenos, tamales and chimichangas.
Yield: 2-1/2 cups
2 tablespoons butter, lard or bacon grease
2 tablespoons All-Purpose Flour
1 / 4 cup ground mild paprika
1 / 4 cup ground Red Hot Chili
2 cups beef broth or water
1 clove garlic crushed
Pinch ground Mexican oregano
Pinch ground cumin
3 / 4 c. salt tea (if you do not have stock)
1.Melt butter in medium saucepan to low heat. Add flour and stir until smooth and slightly golden.
2.Remove pan from heat and add ground pepper. Return to heat and gradually add stock. Add garlic, oregano, cumin and salt, if using, and cook, stirring, about 10 minutes. Cook for at least 5 minutes to taste the mixture. If this happens thick, thin with water and simmer to blend flavors.
Variation: Sauté 1 pound of minced meat or meat cut into small cubes. Omit shortening and also as above. Use for enchiladas.
Reprinted from Jane Butel's southwestern cuisine.
About the Author:
Jane Butel, the first to write about Southwestern cooking, has published 20 cookbooks, several being best sellers. She operates a full-participation weekend and week-long vacation cooking school, a cooking club, a monthly ezine, a mail-order spice and cookbook business and conducts culinary tours and team-building classes. For more information on this article go to http://www.janebutelcooking.com/Public/Articles/index.cfm ? , 1-800-473-8226.
Article Source: ArticlesBase.com – The Magic of Red Chile
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