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Cumin Means

Cumin Means

Red chilies are magical in that they are almost like a completely different food than green Chile. Red peppers are higher in starch and sugars that the components of nutrition are different.

Red peppers are rich in vitamin A, and green chiles are a rich source of vitamin C and contain mainly starch. Red peppers are rarely used fresh.

They are most commonly used in dry form and therefore are not as perishable as green chiles, which are highly perishable and must be frozen or canned to preserve. Surprisingly, red Chile is the best antioxidant in the world and a great preservative.

What this means is that Chile Red is an important ingredient in food, life is much greater. Antioxidants also help prevent cancer.

Traditionally, the first step in the preservation of red chilies is tie them in thick ropes of red chilies, called "strings" to accommodate drying. Commercially, the drying is done in dryers large, which are essentially as low temperature ovens.

Once dried chiles, then pods can be stored for later use. In general, most people store them in plastic bags. In Mexico, generally stored in bulk in large baskets. The other way is to use red dried chiles ground into a fine powder-like substance.

I prefer the pure land peppers myself as the taste is generally much cooler than the pods. Red peppers, in any form can become obsolete very quickly if stored at temperatures above 72 ° F, which is the average temperature. What actually happens is the oil chiles become rancid, creating a rancid flavor.

Chiles pure land should always be stored in a cool place, preferably the refrigerator or freezer. This ensures fresh flavor. As an aside, when the color of Chile becomes less bright red and looks more muted flavor and brownish'the will most likely nutrition less.

Chile Pure Land is very different from chile powder is available commercially. Chili powder is a spice mixture containing combined, on average, 40% salt, 40% and India down 20% flavoring and preservatives. Since salt is drained, will cause the mixture dries, accelerating or rancid rancid flavor. In addition, chili powder is incredibly salty.

I never use chili powder, only pure ground chiles, which are always available for shipping to anywhere the world from target = "_blank"> www.pecosvalley.com. If you work with the dried pods Chile, process requires at least 30 minutes from start to finish.

To prepare the dried pods, which must be cleaned of any dust or dirt, then the stems and seeds removed and washed. Flatten slightly and place on a shallow pan or plate.

The flavors will be better if the pods are first heated at 300 ° F (150 C) oven for about 10 to 15 minutes or until chiles increases observed "color and a spicy taste. Be careful not to burn. So The pods are boiled in water, allowing 4 cups water 1 cup of chili. Simmer about 30 minutes, or until the meat slips over the skin. Larger quantities of pulp Chile can be made ahead and frozen in small quantities commonly used as ¼ or 1 cup amounts.

Red Chile powder or pods burns very easily. A good precaution is to remove the pan from heat before adding in Chile. In other words, take the boat to make the roux or were previously outside the kitchen in the burner before adding the de Chile.

RED CHILE SAUCE

This is the basic red chile sauce that is used to make enchiladas and burritos to serve Moreover, Chile Rellenos, tamales and flautas.

Yield: 2-1/2 cups

2 tablespoons butter, lard or bacon grease
2 tablespoons all-purpose flour
Chile 1 / 4 cup of soft red soil
Chile 1 / 4 cup ground red hot
2 cups beef broth or water
1 clove garlic crushed
Pinch of ground Mexican oregano
Pinch ground cumin
3 / 4 teaspoon salt (if not using exchange)

1.Melt butter in a medium size pot over low heat. Add flour and stir until soft and lightly browned.

2.Remove pan from heat and add chiles floor. Return to heat and gradually stir in stock. Add garlic, oregano, cumin and salt, if using, and cook, stirring, about 10 minutes. Simmer at least 5 minutes for the flavors to blend. If it becomes thick, thin with water and simmer to blend flavors.

Variation: Saute 1 pounds meat ground beef or meat cut into very small cubes. Omitting the reduction, and continue as above. It is used for enchiladas.
From Jane Butel 's Kitchen Southwest.

eVERY1 SINGIN CO** oopppss i mean rock on while cumin back!!

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