Re: [CH] using a dehydrator to dry chiles? (update/new question)
Jim Graham (spooky130@cox.net)
Sun, 13 Jul 2008 18:14:08 -0500
On Sun, Jul 13, 2008 at 06:39:52PM -0400, Jonathan Smillie wrote:
> Sandy's answered your jerky question, so I'll address myself to the
> flavor-related one. It's like drying any food - you are losing the fresh
> burst of flavor that the water-rich flesh of the peppers carries; on the
> other hand, you're getting a more cured, concentrated flavor because
> it's being carried in less of the original weight.
Sounds like, in the end, no change (or rather, the two changes offset).
Is that right?
> As to heat - trust me, if you decide (as I did) to grind them for
> powder
I'm only drying them out to preserve them without having to freeze
them (I don't like mushy peppers) or use the vinegar/salt combination
used in a mash (I prefer to avoid the salt completely, and limit the
vinegar to what I put in hot sauce...and that's assuming that's what
I'm using them for). I intend to use them exactly as I would use
freshly-picked peppers from the garden. They may go into hot sauce,
they may go into jelly, preserves, etc., they may go into a curry,
who knows.... The point is, I'll be able to wait until I'm ready to
use them without having to worry about them going bad.
Oh, and btw...I know what you mean about grinding.... I use red savina
habanero powder, among other things, in my Magick Dust, and grind it
all into a super-fine dust in the blender. Even with protection
(surgical mask, lab coat, brewing gloves & boots[1], long pants, long
sleeves, eye protection, etc.) it still gets everywhere...and then I
have to transfer it from the blender to the spice bottles.... <grin>
Later,
--jim
[1] gloves up to the elbows, boots up to the knees, all chem and heat
resistant
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