Whenever I cook tom kha soup, or any soup or stew with fresh peppers in it, the skin of the chilies is hard to chew properly and it feels like your munching on strips of paper.
I cut the red chili into slices and then throw them in the soup quite early so the spiciness and flavours come through.
Id like to know if others have experienced this and whether the reason is the cooking method/time or the species of the pepper. Or is it just completely normal.
I my small town theres literally just one kind of red chili and green jalapenos available so theres isnt really options.
[link] [comments]
from AskCulinary https://ift.tt/cCgYmIq
Comments
Post a Comment