Re: [CH] Why Dry?
Donald R Jordan (drjordan@rocketmail.com)
Tue, 18 Aug 1998 12:25:03 -0700 (PDT)
IMHO, drying is more a preparation than preservation, at least in
modern times. Freezing will probably better preserve the fresh nature
of the chile, while drying and/or smoking creates an entirely new
entity. The chipotle is a dried/smoked jalapeno, though they bear no
resemblance in appearance or flavor. Dried chiles are (obviously)
easier to crush or powder; it would be hard to create a "bowl of red"
without powdered chile! And what would a southwest Christmas be
without a ristra on the door?
Anybody else going to the show in Austin the weekend?
-DrJ-
Helotes, Texas
PGP Public Key at:
http://pgp5.ai.mit.edu:11371/pks/lookup?op=get&search=0x01BC316C
---Steve Voorhees <spacehog@mindspring.com> wrote:
>
> Last fall, knowing nothing about chiles, I took a bite out of
> a red habanero. You can imagine the comedy that unfolded
> in my kitchen that day. Since then I've been reading everything
> I can about chiles. I picked my first chile off the plant
> last week. However, I'm still unsure of one thing.
> Why dry? I live in the North East US....not the dryest area.
> I'm hesitant when it comes to making a ristra...suspecting I'll end
> up with a string of mold. I expect to buy a dehydrator this week,
> however, what is wrong with freezing the chiles...and not drying
> them at all? Thank you for accepting my ingnorance as excessive
> adulation for this new world I stumbled upon.
>
>
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