We all know that chilis are hot. Some more than others. There are precautions you can take when handling chilis that will make it safer and easier. If you’ve wanted to try a habanero, but did not want to risk burning yourself, here’s what you do.
Wear gloves. This will keep the active ingredient Capsicum off your hands, and on your knife
Never, ever touch your eyes or other sensitive parts of your body if you handle chilis without gloves.
Take out the seed core of the chili. The seeds are the hottest part of the chili, and unless you want to burn the diner’s mouth, I suggest this method.
Wash all utensils and cutting boards thoroughly after handling chilis.
Thoroughly wash your hands after handling chilis even if you wear gloves. Believe me, you’ll be glad you did.
That’s it. Follow these few tips, and you are well on your way to being “macho” in your house.
The other day, I went into full on cooking for the week mode — making several dishes and some sauces all at the same time. Earlier this year, I had picked up a salad spinner at a local thrift store for like $2.50. The parsley and cilantro I had bought were a bit on the dirty side, so they got a nice bath in cold water, and then, I thought, wow, it’s going to take a bit to dry these, and I needed them quick. I was ready to process the Falafel mixture in the food processor. Then, I spied the salad spinner. Guess what got spun? First the Cilantro, and then the parsley. If I were using them together, I would have spun them together, but I needed cilantro for chutney.
In just a few short spins they were ready to be processed. Why hadn’t I thought of this before? In all the years I’ve been cooking I hadn’t owned a salad spinner until earlier this year. But it works just as well on herbs as it does on other leafy greens. I’m glad I thought of it, and you will be too, when you give it a go.
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2012 Update: The website listed above is now The Gilded Fork. They’ve got stuff.