BVR: Working with Chiles (Info)

[Guest guest]

* Exported from MasterCook Mac *

 

Working with Chiles (Info)

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 0 Info and Techniques

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- Working with Chiles --

 

First of all, to avoid irritating your hands and any other part of your

body you touch with your hands after handling fresh chiles, wear rubber

gloves or surgical gloves (you can buy them at the pharmacy). If you are

not seeding the chile - if you like things hot and the seeds contain

lots of capsaicin, which is what makes hot peppers hot - then cut away

the stem, quarter lengthwise, and mince, using a quick up-and-down

sawing motion with your chef's knife. If you wish to remove the seeds,

for a milder dish, quarter the chiles lengthwise and cut away the seed

pod using a paring knife. To seed large jalapenos, hold the pepper by

the stem and cut off the tip, about 1/8 inch from the bottom. Stand on a

cutting board on the cut end and, holding the pepper by the stem, slice

off the sides. You'll be left with the stem, seeds, and inner membranes

to discard in one piece. Slice or mince the chile as directed.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

_____