I'm having trouble converting the chili recipes I find to use something other than of-the-shelf chili-powder. Thanks to a simply wonderful local spice shop, we have several different kind of chili-flakes. We've already learned that grinding them and substituting 1:2 with powder is ("[email protected]$^@ ow, pass the milk") not correct. What is the ratio-neighborhood we should be exploring for this substitution?
Chili powder is typically a blend of ground chilies and other spices (and maybe even herbs).
I'd go with a blend of:
You can also try mixing in onion powder, other chilie powders, and black pepper. Some pre-mixed blends also include salt. If you have access to other dried chilie powders, you might consider using ancho or new mexico chilies for a 'dark' chili powder, as opposed to the more red powder you'll get from the cayenne. (but cayenne's more available)
Search online for recipes -- you'll find lots of variation out there.
Coriander, cilantro, and sage are more standby's for a good chili powder as well. Nanami-togarashi is an asian chili powder with a citrusy flavor from lime [peel?]. Also, dont be afraid to get some sinusy piquant goodness in there with a little ginger or mustard or turmeric (only a pinch or it may get closer to curry).
You may also like to source the chiles you are using. You may find that getting a dried tien tsin (the hot peppers from asian cooking) and a dried bell pepper, and milling these with a mortar and pestle is a good way to play with the spectrum of spice in your powder.
I fried my ground beef and onions for chili in olive oil and didn't drain it. Now my chili tastes oily. Is there any way to fix it?
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. This is a follow-up to the question about storage-lifetime that is to do with the powder itself. The other concern I have is to do with what is flexible in a chili powder, and what tweaks I can/should make; I've never made a spice blend before, and would appreciate some specific tips. I am weighing the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one "recipe" with one step: "blend"). How does preparation work for powders? If I
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I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part... have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work? Do these 6 months stack on top of each other; or is it six months potency one way or the other? Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders. Is there a particular chili powder that is Korean? Can I simply use cayenne pepper or crushed red pepper flakes?
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I just made my very first attempt at a hollandaise sauce, which of course broke. The funny thing is, the sauce was perfect, and was finished. However, it was really, REALLY bland. So, to add some flavor as I've seen several other chefs demonstrate, I attempted to stir in spices (a little salt, a little chili powder, a little black pepper). As soon as the spices hit the sauce it instantly broke. Sadly I am now out of eggs and butter, so there's no way I can salvage it. Down the sink it went. So, what happened? What did I do wrong? Any help would be appreciated - it has to be something