[CH] Walk Through Peppers
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 19:31:58 -0400
My cooking education continues. We are all familar with this chile
pepper process, but who knew it was call "walking through?" A lovely
description. Never mind the last sentence. Everyone knows chile-
heads can't be expected to heed such sensible advice (unless, of
course, they are of the moderate persuasion and rather enjoy
possessing tastebuds that aren't burned to a crisp). Is the Grand
Poobah listening?
* Exported from MasterCook *
Walk Through Peppers
Recipe By :Donna Shields
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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** text only **
Seafood Rundown (page 96) uses an island technique for cooking with
hot pepper known as walking through. For dishes where you want the
heat of the Scotch bonnet but not the actual pieces of it, you simply
walk the pepper through the dish. It might sit in the dish during the
entire cooking process, or walk through for just a few minutes. This
is an excellent technique for those who want to ease their way into
Scotch bonnets before taking the full-fledged plunge. Regardless of
your method, it should always be removed from the dish before serving.
Source:
"Caribbean Light"
Copyright:
"1998, by Donna Shields"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0