FW: [CH] Crushed Red Pepper
Frank J. Hashek (fhashek@comcast.net)
Fri, 20 Aug 2004 10:22:30 -0500
I am a fan of the coffee mill. I almost never use the mill for anything
other than chiles, so it should be properly called a chile mill.
Suggest that the mill is loaded about 3/4 full and grind in several pulses
till it looks good.
Cheap mills at Wally Wurld, K-Mart, etc work fine. I recently saw a
Cuisinart model where the grinding bowl and blades come off as a unit for
washing. This is great.
I hold mine inverted and use hot water and the sink sprayer to clean. I
leave it inverted for about 24 hours to dry. I still havve had to
disassemble it a couple times to free up and lubricate the shaft, due to
water getting in, rusting and siezing it.
Blue skies,
Frank
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of T. Matthew
Evans
Sent: Friday, August 20, 2004 8:21 AM
To: Chile Heads
Subject: [CH] Crushed Red Pepper
Hi All --
Does anyone have a good method for making "crushed red pepper" from their
dried
chiles? I really like the consistency of the commercial stuff (uniform
flakes,
good flesh to seed ratio) but the flavor (of course) is not really there.
So,
I usually make my own, and I have tried several different methods (hand,
knife,
food processor) with unsatisfactory results. I either end up with half
powder,
half flakes or crushed seeds, or some other unappealing problem.
Thanks.
Matt
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