Re: [CH] Why Dry?
Sandy Olson (sandyo@willowtree.com)
Tue, 18 Aug 1998 09:52:47 -0500
Hi Steve....
Both drying and freezing are fine ways to preserve your precious crop.
I see the difference as what you want to do with the peppers later. When
dried, they can be crumbled into very fine particles which infuses the
flavor through a dish you might be making, such as a smooth taco sauce or
spaghetti sauce,something where you don't want lumps of pepper or other
veggies evident. Freezing causes the cells of the plant, which are filled
with water, to expand and burst. That means the thawed pepper will be soft
and mushy. You can chop them into medium pieces, saute or add to things
such as chile and cooked salsas but the flavor isn't as well distributed
IMHO. I do both...the freezer is stocked with roasted peppers than I dole
out during the winter months and my cupboard has several types dried and
crushed. The only thing I haven't yet tried is grinding them into powder.
SandyO
CH 1146, of the moderate persuasion