Re: [CH] A question about capsicum and cooking?
Andy (quark@erols.com)
Wed, 08 Aug 2001 20:39:14 -0400
"Tom F. Bryant" wrote:
<snip>
> 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. ***
<snip>
> Tom
Tom,
I must take strong exception to your blanket statement.
Do you consider yourself the "extract police"?<G>
Yes, one needs to be very careful when dealing with strong capsicum
extracts, as is also required with processing habaneros. Many CHs use
extracts for personal use, and I use a diluted extract of Pur Cap.
In soups, for example. Often I wish to kick-up an otherwise flavorful
soup -- but without altering the flavor (as occurs with Tobasco
sauce). Diluted Pur Cap is just right for the purpose.
Or Chinese, as a dipping sauce: 2 parts soy, 1 part wasabi and several
drops of cap. Just dip your spring roll in that!.
Andy.