FW: [CH] Powder
Frank J. Hashek (fhashek@comcast.net)
Mon, 15 Aug 2005 13:40:38 -0500
Russ,
I buy Red Savinas in quantity from Jim (no, he doesn't pay me to say this)
and dehydrate them. I halve the peppers before dehydrating at 125-130
degrees. They keep their bright red color and have great flavor. It takes
24-36 hours to dry at this temperature. They will dry much faster at higher
temperatures, but I do not want to risk carmelizing the oils within the
peppers. (Hate that burnt cat hair like flavor.) I store in airtight jars
and grind as needed for myself and friends who ask me for some pepper.
I use a Krups mini coffee mill. I load the grinding bowl nearly full and
give it a spin to reduce the volume of peppers. Then I fill it again and
grind thoroughly while shaking it a bit. It comes out as a perfectly
uniform powder, no sifting needed. I previously used an el cheapo mini mill
from Wal Mart and it did just as good of a job before it died.
Let the dust settle for a couple minutes before taking the lid off of the
mill.
If you use your mill for other purposes, like coffee, you will want to clean
it thoroughly. That is, unless you like Hot Java {:-) Use care when
cleaning, or some water could cause the bearings in the mill to sieze. I
plan to get a KitchenAaid mini mill, as they now come with a removeable
bowl.
Blue skies,
Frank
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Russ morgan
Sent: Monday, August 15, 2005 11:03 AM
To: chile-heads@globalgarden.com
Subject: [CH] Powder
Hi,
Is anyone grinding there own powder? What do you use to sift it with?
Hey...remember, this is about chiles!
Thanks,
Russ