Re: [CH] Chili Storage
MachineGun (rael64@earthlink.net)
Tue, 17 Feb 1998 07:26:31 -0600
Twas Writ:
>>Question???
>>
>>How long can fresh chiles be stored in the fridge??? (esp. Habs Serranos and
>>Jalapenos)
>.....Sorry, this isn't an answer but a similar question. I have been
>wondering how one can make us of fresh garlic that has begun to dry out and
>become a bit hard. I usually just through it out if I can't cut it. Could
Ah, storage of dem things we love...chiles, garlic, cilantro, and so on...
Must admit that I'm really in the "experimental" stage, and it's a slow,
long experiment seeing as how I don't eat much at home (hell, I don't eat
much at all..). Anywho, I'm mentioned some of this before so pardon any
repitition of info.
In general, and IMO, the best most basic "thing" to keeping fresh items
fresh in El Fridge is temperature. Ideal temps vary for various items, but
I've found that keeping my fridge at 40-degrees F. is about as optimal as I
can get it. Any colder and the fridge develops "cold spots" which freezes
things like milk, herbs, etc. Not good. Any warmer and, well, things
don't survive as long.
So, here's my imput on holding fresh goodies in the fridge. Realize that
all refridgerators ain't the same, some folks have kiddies who open and
close the fridge 100 times a day, and essentially, nothing is "fo' sure".
Just my personal experiences, really...
Chiles: fresh hold in the fridge best if lying on a paper towel in a paper
bag, opened (i.e. not rolled up air tight). This works well for mushrooms
as well (although I just dehydrated some sliced portobellos and was amazed
that they dried well [held their shape] and did so fairly quickly...I've
yet to use them in anything and see if they rehydrate well, taste okay,
etc.). Nonetheless, I typically dehydrate my chiles and/or freeze them
fresh. I personally see no reason not to do so; it wirks for me (hey, is
Carpo still in limbo somewhere? anyone heard/seen him and the Chilekids?
has the CEA busted him yet for growing too damn many chiles in a small
area? [CEA: chile enforcement agency] ). Also, sometimes I let fresh
chiles lie out at room temp as I'm not particularly worried if they begin
to dry out. Have noticed though, especially with habs, that if I cut off
the very top/stem end, they typically dry/hold better and the chances of
"rot" are minimalized.
Garlic: keep at room temp (I say that because I really haven't noticed much
difference in holding garlic under refridgeration and at room temp, unless
it's a typical humid summer when you cannot hold anything at room temp),
away from other produce. NOT a good idea to store fresh in oil as Mr.
Botulism really enjoys that environment (this goes for chiles as well;
hell, anything "fresh", herbs, etc.). In restaurants, we tend to peel the
cloves (okay, okay...most places buy it already peeled), chop it up, cover
tightly, and store under refrigeration, in which it holds decently for a
week or so. Gets sorta hard/crusty at times but one can remove the top
"crust", sorta like fresh [real] guacamole and pesto. Have heard that if
one cuts out the "seed" or "root" (slice the clove in half and remove the
"tail thingy"), the garlic will hold for a longer period of time under
refridgeration. Dunno. I buy minimal amounts of garlic and use it up ASAP
so I really don't worry about it. Prefer to buy all my fresh produce/etc.
weekly anyways.
Herbs: cilantro/parsley do well for me if I immediately cut off the bottoms
of the "stalks" and set upright in water in the fridge. If you know you
have a cold spot in the fridge, AVOID it with the herbs. If the water
freezes, the herbs will go bad overnight typically. Depending on the temp
of your house, they can be kept in this manner at room temp as well,
although for not as long. Again, one can dehydrate herbs (sometimes by
merely letting them lay on a towel at room temp...well, okay, you're
actually just "drying" them...whatever <g>), and many herbs freeze
decently. Rosemary, for ex., freezes nicely. Roll up tightly in plastic
wrap and freeze. Cut off what you need as you need it. No need to thaw if
used in a recipe/as an ingredient. Have kept fresh sage at room temp in a
jar (opened) and after it did dry (as all things tend to do..), it was
pretty decent in terms of strength/flavor for almost a month. Flavor
pretty much died after that, but I figured I got more than my money's worth
outta it. Imagine this applies to all herbs pretty much.
In short, my opinion is it's best to buy fresh as needed. Not possible for
most folks much less enjoyable even if one likes to ramble through the
produce section at the store, as I do, since you've always gotta face a
line at the check out counter. Oh well....
Peace...
Rael
rael64@earthlink.net
Redneck Sous Chef
Monk of the TCS
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