Dried Red Chilli?

[tim]

Why? So many recipes specify dried. I mostly only have fresh.

[tim]

[debster]

yo can use fresh just remember that dried are a little stronger so you may need to add a little more of te freshones

[tim]

And I know the strength of the fresh ones!

[Hyacinth]

(fresh new picture as well Tim......smart!)

I'd always thought, not that 'dried' are specific to a recipe, rather that receipes are written for what peeps usually have in their storecupboards?....see how many times, also, dried thyme, sage or marjoram etc. are also quoted? Oh! and 'a pinch of mixed dried herbs'..... ??? I've year-round fresh ones to use in a bouquet garni...

I used to use dried chillies....my own, strung and dried in the kitchen....but that was before I discovered that chillies freeze beautifully 8)

[tim]

Oh, good!

Smiling? I got PAID for that session!!

http://www.aceshighgallery.co.uk/

[Hyacinth]

Whew! With some relief I clicked on the link - and found that you'd NOT succumbed to "our" ACE's OTT charming chatter....I thought I'd have to come to rescue you ::)

So what do you reckon about my thoughts on the writing of 'dried chillies' then in recipes?

[Jeannine]

Help please Lish I have always used mine fresh or frozen them but this year I want to dry some and have not done so before. Can you tell me what I thread them on, do little ones dry easier than big ones, how long do they take, will stringing them in the kitchen be enough and do any go rotten,what do I do with them after they are good and dried.just so I know what I am looking for. Thank you XX Jeannine

[tim]

Total agreement, Lishka. But no one ever gives you the options?

Like some recipes give dried + fresh + green. As I've said before, can you honestly identify all those in the result?

[Hyacinth]

Tim, depending on what I'm adding the chillies to, fresh chillies have a taste as well as giving heat? Sometimes, certainly, the taste is lost, but in scrambled eggs, for instance, 8) it's there..

Jeannine, to string and dry them = easy peasy. Get yourself a long needle threaded with stout thread. Thread the chillies from the green tops in a string. Hang them somewhere dry and airy....kitchen OK as long as not near steam from the cooker? Dunno how long it takes to dry them, and obv. tiddlers will dry quicker than big uns, but you'll have lovely decorations for Christmas ;D If any go rotten while they're drying, pick them off. Simple.

[tim]

And then you have Chilli Powder & Chilli Paste & Chilli Flakes.

Again - totally agree about the taste. But I doubt that the average mad English Person has sufficient taste buds left to appreciate the nuances?

Yes, Lishka, I know you like your chillies, but I believe you also have 'good taste'!