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pequín chilies.
Preserving chilies
Mature, fully ripe chilies and peppers are near the end of their lives and have a shorter
shelflife than those still green. For longer freshness store all fresh peppers and chilies in the
refrigerator like other perishable, living vegetables. The method that preserves them longest is
wrapping in a paper towel or paper bag, then placing in an unsealed plastic bag to allow some air
circulation. Roasted and peeled chilies and peppers freeze well. For cooking, chopped peppers in the
freezer are great convenience. A brief blanching in boiling water improves their flavor and storage
life and is worth the extra effort. For even better convenience, freeze them first on a large cookie
sheet spread out in single layer. When frozen, transfer them into labeled, dated, airtight plastic bags.
You can take out little bits at a time from the individually frozen pieces.
As with all spices, the finer the size of the spice, the shorter the shelflife. It is best to keep
whole spices and grind them when needed for optimum flavor. Chili and paprika are not easy spices
to grind fresh and even the fussiest cook buys them ground. How do you keep them long-lasting and
fresh if you are a purist? In the freezer. Keep only a small supply on your spice shelf for regular use
and you maximize their flavor.
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