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Sqwertz[_53_]

On Sat, 22 May 2021 12:41:09 +0100, Janet wrote:

> In article >,
> says...
>>
>> On Fri, 21 May 2021 19:30:52 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 21 May 2021 18:08:53 -0400, Dave Smith wrote:
>>>
>>>> I like to have Thai birds eye chili on hand but use the stuff only in
>>>> small amounts. Around here they sell them only in packages of 30 or
>>>> more, so they go bad before I use them up.
>>>
>>>I keep them in the freezer in a small ziplock for up to a year.
>>>Sure, the texture suffers, but it's not you're eating them like
>>>popcorn. And all the flavor remains. I think those and habaneros
>>>have the most flavor, but quite a but of heat, of course.
>>>
>>>-sw
>> One of the chefs on Diners, Drive-ins and Dives commented on a show
>> last week that if you want the flavor of a chili but not the over
>> powering bite, you put the chili in whole and just poke a hole in the
>> skin for cooking. Remove the chili before serving.
>> Janet US
>
> Good tip thanks. I buy a tiny packet of mixed fresh chilis from the
> smkt; they are very cheap but rarely do they all get used up. If I
> freeze them all, I can get them out one at a time and try the hole-
> poking thing.

Freezing breaks the cells of the chile and the hole trick probably
work since all the capsaicin will leak out right away. That's what
I would think, at least. And with long cooking, the same would
happen. I assume that truck was for stir-fries and such.

-sw