Re: [CH] Residual heat in cookware
Tina Brooks (shoestring_louise@yahoo.com)
Wed, 11 Oct 2006 10:49:28 -0700 (PDT)
--- Alex Silbajoris <asilbajo@hotmail.com> wrote:
>
> At this year's Open Fields, I picked a full plastic
> grocery bag with fatalis
> and a few habs. This went into a fairly evil hot
> sauce built on a base of
> cooked squash and sweet potato.
>
> This is the batch, cooking _outside_
>
>
http://img.photobucket.com/albums/v311/HabaneroHead/Open%20Fields%202006/sauce_stove.jpg
>
> I used my favorite Le Creuset pot. When I was
> finished, I gave it a normal
> washing, nothing special. After it dried, I could
> still smell that
> fatali/hab aroma in it, and I wondered how much heat
> was lingering with that
> aroma.
>
> (At the 1999 OF, I was cooking habs in a 12-qt
> stockpot, and one person
> said, "You'll never be able to use that pot for
> anything else." But I never
> had any problem with it.)
>
> This morning, I used a leftover chicken carcass to
> make a batch of soup in
> the same pot I used for the sauce. I added no heat
> except for a few black
> peppercorns. I couldn't smell much pepper aroma in
> the soup, but there was
> still a faint aroma on the inside of the lid.
>
> I just turned off the heat and strained the broth,
> and I'm sipping a sample
> mug as I type. *pauses* So, yes, there is a faint
> heat in the background,
> but for me at least it's just right!
>
> ...besides, it's turning cold and rainy, it's
> soup-making season again!
>
> - A
>
>
>
Was it your intent to simply make us drool or will you
PLEASE share the recipe for the soup????
T
=====
Tina Brooks
VP Marketing, Peppermaster Hot Sauces
www.peppermaster.com
Brooks Pepperfire Foods Inc.
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
J0P 1P0