Re: [CH] Hatch chiles
David Cook (zeb@austin.rr.com)
Mon, 10 Sep 2001 12:04:49 -0500
I used to repack them into freezer bags, but this time I took a hint from
Scott Ashkenaz (also on this list) and rolled them in strips of plastic wrap
so we could peel them off one at a time. I try not to leave them more than a
few hours before repacking -- usually it's the afternoon/evening task after
getting back home with a batch of chiles, so it can be a few hours before
they get packed. Then they get frozen in my sister's freezer and we take
them home on ice.
David "Zeb" Cook
----- Original Message -----
From: "Eric Murray" <ericm@lne.com>
To: "David Cook" <zeb@austin.rr.com>
Cc: "CH List" <chile-heads@globalgarden.com>
Sent: Monday, September 10, 2001 1:40 PM
Subject: Re: [CH] Hatch chiles
> On Sat, Sep 08, 2001 at 06:16:31AM -0500, David Cook wrote:
> > The thing is you'll probably want to get them roasted when you buy them
> > (assuming you're getting a big bag). Take a cooler along to put them
in --
> > roasted chiles can get awfully messy if the bags they are in leak. Try
to
> > get them cooled down as quickly as possible otherwise they'll just cook
too
> > long.
>
> How would you do that?
> Re-package them in smaller bags before you put them into the cooler?
>
>
> How long is too long? Is a couple hours ok?
>
>
> Eric
>