Got a chile pepper question - Page 2 - TigerDroppings.com

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hungryone
LSU Fan
river parishes
Member since Sep 2010
1923 posts

re: Got a chile pepper question


quote:

Does anyone know a trick to neutralizing pepper in your fingers besides soap and water?

A strong base will neutralize the heat of peppers on your skin. Like Clorox in water, or alum powder (used in pickling) in water. Or use "cal", the lime powder used in traditional Mexican cooking to treat corn (what turns it into masa).






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Zach
LSU Fan
Member since May 2005
64049 posts

re: Got a chile pepper question


I also bought a can of chipotle peppers in adobo sauce as per Alton's recipe.

He was really light on tomato sauce...almost none.

One advice that I already knew... go light on salt and cayenne. You can always add it but you can't take it out.






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Zappas Stache
Snotterburgh
Member since Apr 2009
9587 posts

re: Got a chile pepper question


quote:

He was really light on tomato sauce...almost none.



A lot of traditional mexican food doesnt use tomatoes.






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hungryone
LSU Fan
river parishes
Member since Sep 2010
1923 posts

re: Got a chile pepper question


Forget AB...get one of Diana Kennedy's many books if you're seriously interested in Mexican food.





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Zach
LSU Fan
Member since May 2005
64049 posts

re: Got a chile pepper question


quote:

A lot of traditional mexican food doesnt use tomatoes.

So, what do they use for liquid? Alton used a can of beer. I tried that and the pot looks extremely dry. Especially since he recommended 3 handfuls of crushed corn chips.






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Zappas Stache
Snotterburgh
Member since Apr 2009
9587 posts

re: Got a chile pepper question


quote:

So, what do they use for liquid?


Chicken, beef or veggie stock.






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