Comments on: Home Made Dried Bird’s Eye Chiles

By: EbbaBlue

EbbaBlue — Tue, 06 Aug 2013 17:01:07 +0000

I did not know you can oven toast them… got lots of jalapeno and habanero peppers harvest, will do this process. Thanks

By: Stuart

Stuart — Tue, 06 Aug 2013 11:14:05 +0000

I’ve seen “sun-dried” tomatoes done in the oven, never thought about using the same process for chillis. Genius.

By: Monique

Monique — Sun, 04 Aug 2013 16:36:57 +0000

That’s HOT! :-)

By: Ken_L

Ken_L — Sun, 04 Aug 2013 12:21:22 +0000

Betchay I dry the whole lemon – slice across the fruit in slices about 5mm wide, although there’s no need to be too exact. The flesh dehydrates to practically nothing. It’s important to keep drying until they are really crisp and brittle, unless you can keep them in the ref. It’s amazing how they reconstitute into thick supple rings if they are slow-cooked.

By: Footloose

Footloose — Sat, 03 Aug 2013 18:15:10 +0000

She was upset about the idea of dedicating a pan just for frying fish alone. Obviously, single use implements are anathema to her world view. She’ll find it hard to keep kosher.

By: Marketman

Marketman — Sat, 03 Aug 2013 10:21:49 +0000

Betchay, the ones at Zubuchon are native siling labuyo, and the crew dry them on our own property, under very hot sun. So we do make the ones we have sold in the past. And we do make the ones used in all of our dishes that have chiles. So I have seen it done, but have never literally done them myself until this post. :) The native chiles are smaller and for some reason, a little less fragrant than these particular ones in this post.

Ken, I have never found a place that re-tins in the Philippines. This massive fish pan, copper on the outside and tin inside was sent by Sister many years ago, a purchase from a close-out sale at a Joel Robuchon restaurant in Manhattan, I think, so it has been well-used in a starred kitchen. :)

Izang, yes please remove stems before blitzing. Thanks for reminding us. :)

Karen, this is one of the fish pans, but not the one that is “legendary”… heehee. That one was a stainless and teflon one. For some reason, the reader didn’t rail at me for the copper ones. :)

By: Betchay

Betchay — Sat, 03 Aug 2013 08:15:13 +0000

MM, I thought you had another lapse but I went back to your post on chili oil/chili flakes and you mentioned buying dried chilis and not drying them yourself. So, the one you sell at Zubuchon where from store bought dried chilis?

@Ken _L: when you dry lemons,do you use only the rind/peel or dry the whole fruit?

By: Ken_L

Ken_L — Sat, 03 Aug 2013 03:49:36 +0000

I’ve recently invested in an electric food-dryer which is letting me dry all kinds of things. For instance dried lemons are just amazingly useful for all kinds of things (e.g. pulverise them and add a pinch to flour when preparing to fry fish).

Off-topic (sorry we are all asking questions) but does the reference to ‘an old pan which has lost its tin layer’ mean it’s hard/impossible to get them re-tinned in The Philippines?

By: izang

izang — Sat, 03 Aug 2013 01:49:13 +0000

if you blitz them, would you need to remove the green stalks?

By: Karen

Karen — Sat, 03 Aug 2013 00:22:51 +0000

Is that the legendary fishpan? :-)