"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 04-26-2012, 11:22 AM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,765
Quote:
Originally Posted by GLC View Post
No. I meant that the fresh peppers have to be well dried so the skin can char quickly.

Although for chili, I buy assorted dried peppers and powder them. The skins are so brittle that they also powder. There are some visible specks, but that adds to the visual appeal of the dish. I find this produces a better flavor than bottled chili powder. I should add that you have to have, as I do, a grocer with bins of several types of dried peppers.
absofreakinlutely! +1

i started grinding my own dried chilis (ancho, chipotle, thai dragon, cayenne, mulato, etc.) a few years ago to make chili powder for "chili".

it makes a huge difference.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 04-26-2012, 01:12 PM   #12
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I often keep fresh chili peppers in my refrigerator but there comes a point where they're not as fresh, and then I just set them out in a dry place and forget about them until they've dehydrated themselves. Then I grind them up for chili pepper sprinkles.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 04-26-2012, 02:31 PM   #13
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
My chili doesn't have chili powder in it but I may try it now.Homemade of course.
__________________
4meandthem is offline   Reply With Quote
Old 04-29-2012, 02:37 PM   #14
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
So I grilled the chilies instead of using the torch and it was way easier! The pablanos were a little easier to peel if they were not cooked until soft. They all definately cooked more on the grill than the torch.
Attached Thumbnails
Click image for larger version

Name:	IMG_1501.jpg
Views:	133
Size:	67.4 KB
ID:	13598  
__________________

__________________
4meandthem 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 07:19 PM.


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