Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference between dried and fresh chilies?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between dried and fresh chilies?),it will help you,my kids.
Answer:
Besides the obvious, fresh chilies are fresher tasting, dried chilies have a more intense concentrated smoky flavor.
Fresh vs. dried chiles
Although the preoccupation with the heat in chiles is ubiquitous, their flavour contributions shouldn't be overlooked. The flavour of a fresh chile is quite different to dried, similar to the taste difference between a fresh tomato and a sun-dried one. Upon drying, usually in the sun, caramelization of sugars and other chemical changes create more complex flavours. While fresh chiles have a distinct heat and sweetness, dried chiles carry a full-bodied, fruity, raisin sweetness with varying degrees of tobacco and smokiness.
Preparation tips for fresh chiles
Fresh chile peppers should have smooth, firm, glossy skin with no soft spots or shriveling. Cut away and discard the stalk end. Holding the chile under cold running water to prevent the oils from affecting your eyes and throat, slit it from the stalk end to the tip. Scrape out the placenta (membrane) and seeds. Afterwards, wash your hands, knife and chopping board thoroughly to clean off the oils. Do not touch your eyes, lips or other sensitive body parts even after washing your hands. chiles can literally burn. You should consider wearing gloves when you prepare hot peppers (we suggest physicians gloves available at drug stores).
Fresh chile peppers take on a wonderful smoky flavour when roasted or charred over a flame. To roast chiles put the peppers on a baking sheet lined with foil, and roast in a hot (500°F) oven, under the broiler, or on the grate of a barbecue grill. The more intense the heat, the more often you need to turn the peppers. They should be blackened and blistered rather evenly when done. This can take anywhere from 15 to 30 minutes depending on which method you use. Let them cool in a paper bag (optional) then remove the skins and seeds.
Preparation tips for dried chiles
Fresh chile peppers should have smooth, firm, glossy skin with no soft spots or shriveling. Cut away and discard the stalk end. Holding the chile under cold running water to prevent the oils from affecting your eyes and throat, slit it from the stalk end to the tip. Scrape out the placenta (membrane) and seeds. Afterwards, wash your hands, knife and chopping board thoroughly to clean off the oils. Do not touch your eyes, lips or other sensitive body parts even after washing your hands. chiles can literally burn. You should consider wearing gloves when you prepare hot peppers (we suggest physicians gloves available at drug stores).
Cooking with chiles
Dried chilies can be used whole in curries and almost any other kind of slow-cooked liquid, as the flavour seeps out and flavours the food. A variety of ground chiles are available to be used in a wide range of curries, sauces, pickles, chutneys and pastes
Its good to keep in mind that the intensity of the heat and the timing of when it hits you is often affected by the amount of fat or oil in the dish. Oils and fats coat the capsaicin molecules, either reducing them or delaying their bite. A stir-fry with chiles and thai spices will be fairly sharp and hot, but add high-fat coconut milk and the heat will be tamed and will hit your palate a little later. Sweetness will also tone down the heat. It's always best to start with a light hand and add a little at a time to get your flavours right. Once too much has been added there is little that can be done, though you can try adding sugar, cream or coconut milk. The starchiness of chopped potato can sometimes help (remove after about 30 minutes). Leaving the dish in the fridge overnight can help too, allowing the flavours to mature and round out over time.
Chiles take on a whole new flavor profile when they are dried. For instance a chipotle is a jalapeno that has been dried and smoked, they taste ENTIRELY different. Same with anchos; ancho chiles are dried poblanos, but you would never be able to tell because they taste so different.
Ah, moisture content? LOL
Dried have a more concentrated flavor. And their names change.
no moisture it dried.
If you want good quality chilies, buy loads and freeze then whole. When need some take them from freezer and chop immediately. Can be added to the dish straight away. I grow my own and do this every year.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the difference between dried and fresh chilies?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between dried and fresh chilies?),it will help you,my kids.
Answer:
Besides the obvious, fresh chilies are fresher tasting, dried chilies have a more intense concentrated smoky flavor.
Fresh vs. dried chiles
Although the preoccupation with the heat in chiles is ubiquitous, their flavour contributions shouldn't be overlooked. The flavour of a fresh chile is quite different to dried, similar to the taste difference between a fresh tomato and a sun-dried one. Upon drying, usually in the sun, caramelization of sugars and other chemical changes create more complex flavours. While fresh chiles have a distinct heat and sweetness, dried chiles carry a full-bodied, fruity, raisin sweetness with varying degrees of tobacco and smokiness.
Preparation tips for fresh chiles
Fresh chile peppers should have smooth, firm, glossy skin with no soft spots or shriveling. Cut away and discard the stalk end. Holding the chile under cold running water to prevent the oils from affecting your eyes and throat, slit it from the stalk end to the tip. Scrape out the placenta (membrane) and seeds. Afterwards, wash your hands, knife and chopping board thoroughly to clean off the oils. Do not touch your eyes, lips or other sensitive body parts even after washing your hands. chiles can literally burn. You should consider wearing gloves when you prepare hot peppers (we suggest physicians gloves available at drug stores).
Fresh chile peppers take on a wonderful smoky flavour when roasted or charred over a flame. To roast chiles put the peppers on a baking sheet lined with foil, and roast in a hot (500°F) oven, under the broiler, or on the grate of a barbecue grill. The more intense the heat, the more often you need to turn the peppers. They should be blackened and blistered rather evenly when done. This can take anywhere from 15 to 30 minutes depending on which method you use. Let them cool in a paper bag (optional) then remove the skins and seeds.
Preparation tips for dried chiles
Fresh chile peppers should have smooth, firm, glossy skin with no soft spots or shriveling. Cut away and discard the stalk end. Holding the chile under cold running water to prevent the oils from affecting your eyes and throat, slit it from the stalk end to the tip. Scrape out the placenta (membrane) and seeds. Afterwards, wash your hands, knife and chopping board thoroughly to clean off the oils. Do not touch your eyes, lips or other sensitive body parts even after washing your hands. chiles can literally burn. You should consider wearing gloves when you prepare hot peppers (we suggest physicians gloves available at drug stores).
Cooking with chiles
Dried chilies can be used whole in curries and almost any other kind of slow-cooked liquid, as the flavour seeps out and flavours the food. A variety of ground chiles are available to be used in a wide range of curries, sauces, pickles, chutneys and pastes
Its good to keep in mind that the intensity of the heat and the timing of when it hits you is often affected by the amount of fat or oil in the dish. Oils and fats coat the capsaicin molecules, either reducing them or delaying their bite. A stir-fry with chiles and thai spices will be fairly sharp and hot, but add high-fat coconut milk and the heat will be tamed and will hit your palate a little later. Sweetness will also tone down the heat. It's always best to start with a light hand and add a little at a time to get your flavours right. Once too much has been added there is little that can be done, though you can try adding sugar, cream or coconut milk. The starchiness of chopped potato can sometimes help (remove after about 30 minutes). Leaving the dish in the fridge overnight can help too, allowing the flavours to mature and round out over time.
Chiles take on a whole new flavor profile when they are dried. For instance a chipotle is a jalapeno that has been dried and smoked, they taste ENTIRELY different. Same with anchos; ancho chiles are dried poblanos, but you would never be able to tell because they taste so different.
Ah, moisture content? LOL
Dried have a more concentrated flavor. And their names change.
no moisture it dried.
If you want good quality chilies, buy loads and freeze then whole. When need some take them from freezer and chop immediately. Can be added to the dish straight away. I grow my own and do this every year.
correctness,It's Non-profit and only for informational purposes.
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