Hi readers. Thanks for coming by.
Does it bother you when you go to a restaurant, order something spicy, and the plate comes with a bunch of cockroach-sized peppers intact scattered into the food? No way of eating them if you still own your appendix and want to continue in that vein.
Ancho is a favorite of mine because they aren’t much hotter than bell peppers, but they have a strong flavor. Dusky, smoky flavor. But only rarely will you find them fresh.
Same applies for home cooking. Some of the best, such as anchos, can only rarely be found fresh. And using them dried requires some preparation if you want to taste the flavor.
The blender beats any other method I’ve ever found for reducing them to a worthy size. Unless it’s the heat you’re after, such as with habenero. But that’s an entirely different story.
Enter, the blender. No need to dig out the mortar and pistle. It wouldn’t work anyway.
Starting with low speeds seems to work best.
Be patient and hang in there. You’ll be able to see the particle sizes decreasing.
Eventually you’ll end up with this. Ready to use ancho, not ground enough to qualify as molido, a bit coarse, but with enough surface areas exposed to bring out the flavor.
I suspect one of the reasons so few people use dried peppers is a result of not knowing what the hell to do with them. Reducing the particle size enough to bring out the flaver and render them capable of being digested helps.
Hi readers. Thanks for coming by for a read.
This is an idea of mine that worked out really well. Hell, it wasn’t my idea. It was Jeanne’s. But I’m the one put that whole bag of onions in the blender, liquified them, and poured them into ice cube trays. Jeanne just thought of it because the onions go bad so quickly these days.
Anyway, even before the low sodium fanaticism and the
sexual experimentation with various foods that followed, counting sodium mgs the way other people count calories, even before that I used a LOT of onions, a lot of jalapeno [and other peppers].
But Jeanne’s ice cube idea throws the entire thing into a new realm. A new threshold, new horizon of culinary potential. And you don’t have to chop them every damned time you get hungry and start searching for something to cook.
The onions turn into tiny onion chips when thawed, and a lot of onion juice. They make an onion broth quicker than I can type it. And the jalapeno ice cube are great anywhere. Shove a popsicle stick into them and you have a jalapeno popsicle. Otherwise just use them the way you’d normally use a jalapeno shaped like an ice cube.
Remember where you heard it first. It was here. Not Jeanne’s Library blog. But if I could think of a way to keep them from melting I’d send some postcard style to her Johnson County Library Postcard Art project. Because damn me, these are art. Tastiest damned art I’ve ever eaten.
Posted in 2014, America
Tagged cooking, cuisine, culinary, culture, food, food preparation, Human Behavior, humor, ice, jalapeno, Life, lifestyle, onion, pepper, popsicle, seasoning, senior citizens, society, sociology