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Message
re: Got a chile pepper question
Posted on 5/6/13 at 11:26 am to Zach
Posted on 5/6/13 at 11:26 am to Zach
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).
0
Posted on 5/6/13 at 11:27 am to Zappas Stache
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.
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.
Posted on 5/6/13 at 11:28 am to Zach
quote:
He was really light on tomato sauce...almost none.
A lot of traditional mexican food doesnt use tomatoes.
Posted on 5/6/13 at 11:33 am to Zappas Stache
Forget AB...get one of Diana Kennedy's many books if you're seriously interested in Mexican food.
Posted on 5/6/13 at 12:01 pm to Zappas Stache
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.
Posted on 5/7/13 at 12:22 pm to Zach
quote:
So, what do they use for liquid?
Chicken, beef or veggie stock.
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