[CH] re: to rinse or not to rinse

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Well, maybe that is the case, but I've never experienced the loss of 
flavor described. Perhaps we just get better chiles here in NM! (just 
teasing!)

Who wants to eat burnt skin, anyway? =) My stubborn brain doesn't see 
how you could lose any flavor by a quick rinse. I haven't seen it 
happen, therefore it doesn't work like that! hahaha! I just pull the 
skin off, rinse any residual stuff off, and chow down!

However, I would think that soaking them or scrubbing would give you 
flavor loss, not to mention a pile of mush. We wouldn't be proper 
chile-heads if we liked our chiles like that, eh?

Sue
Las Cruces, NM (where the chile fields are looking fabulous and the 
processing plants smell heavenly - I always roll the windows down near 
the plants so I can get a good whiff!)

thepepperman@cs.com wrote:


>>Sue Bonar <sbonar@NMSU.Edu> wrote:
>>
>
>>>>hmm.... I always rinse the skins off after I've thawed them, and they 
>>>>always taste fabulous and hot. Er... isn't the capsaicin on the *inside* 
>>>>of the chile? 
>>>>
>>
>>I think it's the flavor, not the heat that may be reduced by rinsing. The carmelized sugars would likely lie in the layer just under the "burnt" layer, the layer most affected by rinsing (or heaven forbid, scrubbing, to get all burnt skin off the pod). I've never noticed a big difference, but then theoretical thought is usually more fun than reality.
>>
>>Jeff
>

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