Re: [CH] A question about capsicum and cooking?
Tom F. Bryant (tbryant@cox-internet.com)
Wed, 8 Aug 2001 16:52:28 -0500
Re:
I have a couple of questions for you all. First
I'm looking for Capsicum extract. I don't want a
sauce but a additive to use in making my own sauces.
I know that there is a product called Pure Cap. Is
that what I'm looking for? Or is there something
better on the market?
Also I need some help in a cooking related issue.
No matter how hard I clean my pots and pans. My
family claims that they can feel the heat when they
use the pans at a later time. This is especially
true with my Cast Iron skillet. Does anyone have
any ideas as to how to de-Chile a pan. Or do I
just need to buy separate pans? Thanks again for
all the Help.
Darrell
Hi Darrell,
It'll be interesting to see the replies to your question. I expect most
on this list will
discourage you in the use of "extracts". It might have uses in industry, but
not for food.
If you should feel forced to resurface your cast iron cookware, get them
sand-blasted
with "glass beads" instead of ordinary "sand-blasting sand" because the
latter can "pit"
the surface, and ruin it forever. Of course, it'll have to be re-seasoned as
if it were new.
I suggest you use hab powder rather than cap extract. It'll give a much
better taste.
Tom