The Test Kitchen: How to Clean and Use Dried Chiles - Gourmet Magazine

Food editor Ian Knauer shows you what to look for in four different kinds of dried chile and shares tips on how to clean and prepare them. Try chipotle chiles in Cilantro-Chipotle Tilapia, ancho chiles in Braised Chile-Spiced Short Ribs, chile de árbol and pasilla chiles in Tortilla Soup with Chiles and Tomatoes, or a medley of chiles in Oaxacan Black Mole. Get the recipes: http://www.gourmet.com/recipes/2000s/2009/02/cilantro-chipotle-tilapia
http://www.gourmet.com/recipes/2000s/2009/02/braised-short-ribs
http://www.gourmet.com/recipes/2000s/2009/02/tortilla-soup
http://www.gourmet.com/recipes/diaryofafoodie/2009/01/oaxacan-black-mole

Category:

Howto & Style

Tags:

• food
• cooking
• gourmet
• magazine
• test
• kitchen
• ruth
• reichl
• culinary

[arzum]

way better than all the other dried chile "how to" videos. chef keith snow can suck a fatty for his half assed instructional video

[gaudetjaja]

Wow I have never seen chillies like that. In my asian-ish grocery store they sell only one type of dried chilli...

[cherdrol]

Thanks, that was great.

[oinvierno]

I think they're more ideal for stews and sauces.

[MathMikie]

cool do you eat them dried or make them fresh again i love chillies i eat raw fresh chillies all the time but never tried a dry one