"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-20-2013, 09:14 AM   #271
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by Harry Cobean View Post
never had a problem with them going mouldy,chaps.the cooks & co peppers that i buy are in "water,red wine vinegar,sea salt & grape must".not sure if that has anything to do with them not going mouldy,but i have stored an opened jar,in the fridge,for a month & they were just as fresh as the day i opened them.

That's a different liquid than the red peppers sold around here. The red wine and vinegar would preserve the contents. Do the peppers have a pickled flavor?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-20-2013, 09:46 AM   #272
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Quote:
Originally Posted by Andy M. View Post

That's a different liquid than the red peppers sold around here. The red wine and vinegar would preserve the contents. Do the peppers have a pickled flavor?
We have both types here. The pickled ones are called roasted red pepper steaks - don't know why. You can taste the pickling liquid only lightly. I think it's mostly there as a preservative but you could use the liquid in a recipe, I suppose.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 12-20-2013, 12:08 PM   #273
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Andy M. View Post
That's a different liquid than the red peppers sold around here. The red wine and vinegar would preserve the contents. Do the peppers have a pickled flavor?
nope,not at all andy.it's red wine vinegar NOT red wine & vinegar,so much more mellow & smooth.they hardly taste any different to a "regular" home roasted pepper.just the faintest hint of acidity which makes them great for the dishes i cook with them.fabulous in salads & sandwiches too.brilliant product.really is one of those that i can't see the point of prepping my own.talking about points,that's another point,they are the dolce rosso pointed peppers,which are far sweeter than the regular bells.on top of that,a huge cost saving over buying & prepping your own.winner winner pepper dinner mate!!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 12-20-2013, 05:49 PM   #274
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Harry Cobean View Post
nope,not at all andy.it's red wine vinegar NOT red wine & vinegar,so much more mellow & smooth.they hardly taste any different to a "regular" home roasted pepper.just the faintest hint of acidity which makes them great for the dishes i cook with them.fabulous in salads & sandwiches too.brilliant product.really is one of those that i can't see the point of prepping my own.talking about points,that's another point,they are the dolce rosso pointed peppers,which are far sweeter than the regular bells.on top of that,a huge cost saving over buying & prepping your own.winner winner pepper dinner mate!!
I can endorse what H says and yes, they don't go mouldy. I 've had a part jar in my fridge for a couple of months and no mould.
__________________
Mad Cook is offline   Reply With Quote
Old 12-20-2013, 08:43 PM   #275
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I like roasted red peppers too, but they do get moldy quickly.

Now, when I open the jar, I pour the rest into a zip bag and freeze it flat so I can just break off as much as I need.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 12-20-2013, 08:48 PM   #276
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
I wonder if, after opening the jar, adding a bit of vinegar to the liquid in of the North American peppers would prevent the mould.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-20-2013, 11:05 PM   #277
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,083
Quote:
Originally Posted by taxlady View Post
I wonder if, after opening the jar, adding a bit of vinegar to the liquid in of the North American peppers would prevent the mould.
That might be worth a try cause 8* *&9iu 25jgu.... arghhhhh! my 'puters gone nuts again!
im outa here
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 12-21-2013, 05:03 AM   #278
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
I wonder if, after opening the jar, adding a bit of vinegar to the liquid in of the North American peppers would prevent the mould.
worth a pop,tax!!i mean,if they were going to go mouldy anyway,what's the worst that can happen?they go mouldy.i would recommend using the red wine vinegar tho'.i have a sneaking suspicion that the grape must has more to do with it then meets the eye.steve kroll would be the chap to ask,as he is the"wine king" & grape must is a byproduct of wine making.
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 12-21-2013, 09:15 AM   #279
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by Harry Cobean View Post
...i would recommend using the red wine vinegar tho'.i have a sneaking suspicion that the grape must has more to do with it then meets the eye.steve kroll would be the chap to ask,as he is the"wine king" & grape must is a byproduct of wine making.

I suspect the acidity the vinegar adds is the secret. Any vinegar will do. Red wine vinegar may add the best flavor for the peppers.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-21-2013, 11:34 AM   #280
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Andy M. View Post
I suspect the acidity the vinegar adds is the secret. Any vinegar will do. Red wine vinegar may add the best flavor for the peppers.
roger that andy.that's what i was alluding to.red wine vinegar & red peppers just seem to be best friends.see that combo a lot in greek,spanish & portuguese dishes that use red peppers.
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.