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CHILI INFORMATION | ||||
Course : Vegetables Serves: 1 |
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Ingredients:
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Preparation / Directions:HOW TO CHOOSE AND STORE: Chilies should have bright,
shiny skins and shouldn't be shrivelled. Store in the
refrigerator.
BASIC PREPARATION FOR COOKING: In commercial
canneries, the tough though thin skin of the chilies
is removed either in a lye bath or in huge blast
furnaces which rush the chilies through and char the
outside skin without harming the meat at all. In the
kitchen, though, thses methods are a bit extreme!
There ARE easier ways. If you are preparing one or two
chilies, spear them with a fork and char the skin over
the surface unit of your range. Rotate until the skin
is black or blistered. Put in a small paper sack and
close the sack for a few minutes to let the chilies
steam. Slip off the skin. If you are doing anumber of
chilies, here is another method.
BROILER METHOD: Spread chilies on broiler pan under
high heat. Turn chilies frequently until charred or
blistered. Put in paper bag for 15-20 minutes. Remove
skins, trim off stem and remove all see and veins.
(The seeds are the hottest part of the chili.)
**NOTE OF CAUTION** The juice of chili peppers is not
only hot enought to light a fire in your food, but it
can also cause a lot of discomfort if rubed on the
skin. Always remember to wash your hands thoroughly
after cutting or handling chilies. If you have ever
inadvertently rubbed your face or eyes with chili
juice on your hands, you know what we mean! If you're
using freshly chopped chilies in salads, sauces or
vegetables, chop them as finely as possible. A tiny
morsel goes a long
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