I live in the Phoenix area and do a fair amount of cooking with dried chile. When I buy a bag of chile (say, ancho or pasilla) and first open it, the fruits are dry but still pliable, and thus easy to de-seed. But after the bag has been opened they quickly dry out and become hard, making them more difficult to work with. Can I put the unused portion in a tightly sealed container to keep them pliable? I'm worried that this might encourage mold since the softer fruits must be that way because they contain some moisture.
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