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Toasting Spices
May 5th, 2008
Toasting spices is a technique used to deepen and intensify the flavors of spices. Spices take on enhanced flavor when exposed to heat.
To toast dry spices, heat a small nonstick skillet over medium heat for 1 minute. Place whole or ground spices in skillet and stir until very fragrant and the color begins to deepen (be careful not to overcook or burn). Remove from heat and cool. If using seeds, use a mortar and pestle or coffee grinder to grind into powder. We generally only toast the spices that we need immediately as the intensity of the flavor diminishes after about 1 week.
A Chile By Any Other Name
April 10th, 2008
Fresh chiles have different names than their dried counterparts. The following is a description of some of the more common fresh and dried chile combinations:
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Chile Peppers May Tame Pain
February 26th, 2008
The Associated Press recently released an article that reports that scientists are testing to see of the stuff that makes hot sauces so savage can tame the pain of surgery.
Doctors are dripping capsaicin, the chemical that gives chile peppers their fire, directly into open wounds during knee replacement and a few other highly painful operations. These experiments use an ultra-purified version of capsaicin to avoid infection - and the patients are under anesthesia so they don’t scream at the initial burn.
You ask how could something searing possibly soothe? Bite a hot pepper and, after the burn, your tongue goes numb. Chile peppers have been part of folk remedy for centuries, and heat-inducing capsaicin creams are a staple for arthritis and aching muscles.
In a pilot U.S. study of 50 knee replacements, the half treated with capsaicin used less morphine in the 48 hours after surgery and reported less pain for two weeks.
Fresh and Dried Chile Information
January 8th, 2008
When selecting fresh chiles, make sure that the skin is smooth and they are firm to the touch. Once they become wrinkled, they develop an earthy taste and their crisp texture and fresh flavor are gone. Use fresh chiles as soon as possible. They can be kept, however, for up to two weeks if wrapped in a dry cloth or paper towel inside a paper bag in the refrigerator.
Charring fresh chiles enhances the flavor of the flesh. Place the firm, fresh chile directly over an open flame or under a broiler until blistered and charred. Immediately put the charred chiles into a plastic or paper bag and set aside to sweat for about 10 minutes. Peel off the blackened skin (don’t worry about picking off every bit of skin) and use in your favorite recipe.
When selecting dried chiles, buy loose instead of packed whenever possible. Choose chiles that are still a little flexible and not totally dried out. Before using dried chiles, place them in a warm skillet and heat until they become pliable or for about 2 minutes. Store dried chiles in a cool, dry place or keep them in your freezer in zip-lock freezer bags.
To reconstitute, place the toasted, dried chiles in a saucepan and cover them with boiling water. Weight them with a small dish to keep them submerged and let them sit for 50 to 60 minutes, or until soft.
The easiest way to control the flavor and heat of dishes containing reconstituted dried chiles is to make them into purées. They can be added to dishes in increments until the desired balance of flavor and heat is reached.
Chile Air Conditioning
December 11th, 2007
In addition to their use in Mexican food, chiles are also used extensively in other cultures’ cuisines such as Thai,