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?
First, as someone who has made chili powder, let me offer you one piece of advice -- get yourself a coffee or spice grinder.
Second, disabuse yourself of any notion of making your chili powder with anything wet. Whatever goes in should be bone dry. I wouldn't even bother with drying fresh peppers, garlic, etc. It's just not worth the effort. However, you absolutely should get your cumin in (dried) seed form, and dry toast it yourself. That IS worth the effort.
Beyond that, everything else is negotiable. Mess around with different types of peppers, different herbs/spices, different proportions, etc., and see what you like best.
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...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... forever; rather it is to have them remain potent for a reasonable period.) Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?
One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on additional uses for them; particularly in how to make them more expressive of their flavor (i.e. is it particularly important to roast them before use, etc). (If you're unfamiliar... ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including. What sorts of preparation techniques or ingredient combinations would
the options that I've disregarded, yet I don't even have a clue where to start at all! I am hoping to hear some good advice on how to select an oven to fit this criteria. -edit- I start doing some more... in the microwave part, so the quality of the microwave is not essential assuming one is in the machine. I am willing to spend some money on it because I use the oven every day. (Note: The owner... this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which
) is any flavorless oil with a decent smoke point. It may be soy, corn, or a blend, but you can use peanut (groundnut (UK)), canola (rapeseed (UK)), or extra light (not extra virgin) olive oil. oats (US... it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US...), Scallions (US), and green onions may not always be the same thing, but can typically be substituted for each other. (more details). Herbs, Spices & Seasonings: Kosher(ing) salt (US) is flaked
that resulted, but want to push it further. However, I had to use them whole and my guess is that the fast process and uncut nature of the bones made them less effective. First I roasted the (hickory... that, I kind of pan steamed the skin from the meat and added the meat to the chili and the skin to the stock pan. What resulted was a good broth. Basically, I would like to know how I can take it from good broth to a demi-glace or essential oil; one pungent enough to be rendered with a roux or other thickener and incorporated into a chili. (Forgive me, there are better words for what I am asking
in the dough (the way scones have raisins, etc.). The taste should be of summer fruit or herb(s). Not maple, almond, nutmeg, chocolate, etc. - I know these are easy to incorporate, but it is not what I want to do right now. The taste should come from the plant itself. I know I can get powder intended for flavoring water or milk, consisting of dextrose and synthetic aromas, but I don't want... it hardening? How much raspberry juice/syrup can I add before it changes the dough too much? How should I change my dough working methods after the addition of raspberry juice/syrup? Can you think of any
due to inclusion of fresh garlic? In particular, once the leftover food is refrigerated, on what factors should I calculate storage lifetime? Does cooking until the peppers brown lightly... pepper as it contributes to the pH of the final product?) What is a reasonable storage lifetime? Are there any finishing steps I could take to better preserve the peppers in oil when not made...Typical food-storage for leftover sauteed or roasted peppers in oil, non-canned, seem to vary from one to two weeks when referencing online sources. However, if I make Hungarian peppers in oil
not give a specific detail as to what to expect, or really how to qualify the results of the "turkey skin." As such, I am at a loss as to how to improve the results. So: Have you made or had...I recently tried to practice making a Seitan based vegan turkey tube using this recipe. To test results for different cooking methods, I split the final dough in half before baking, made one... the temp:time of baking with the yuba wrap help? (i.e. Lower-slower breaks down fats, connective tissues in animals... is there a similar compound I am shooting for in yuba?) Can yuba be prepared to mimic
in the same box as the whipper itself? I have to assume that iSi knows what they're doing and it was me that screwed up; but how? What did I do wrong and how could I have fixed it? Some possible... the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any of this have actually made any difference, given that the consistency of the final mixture was very smooth (albeit thick)? Are any of these likely to be the root cause? Is there anything else I might