For Indian cuisine, please: are cooked green chillies any more mild than the fresh ones?!
I really like the taste of them, but used fresh, they are just too hot for me.....except in *great* moderation.......I am wondering if you cook them, are they milder?
Thank you!
Lakshmi Parimala
Answers: Namaste
I really like the taste of them, but used fresh, they are just too hot for me.....except in *great* moderation.......I am wondering if you cook them, are they milder?
Thank you!
Lakshmi Parimala
TimWild is right if you remove the seeds and internal "ribs" the membrane around the seeds they do become milder, if your using fresh and cooking them add a few to start for flavour and have a few chopped for people to adjust the heat on there own.
I like to use the green tabasco, and I use any number of green chilis from jalapenos, serrano, anaheim, the green finger peppers, it some cases depending on how long you cook them they came intensify.
I am a former chef and work in alot of places, and in areas were hot peppers are the norm, just remember, the smaller the pepper the hotter it is so for "fire" use green thai bird chilis for a light heat use jalapenos.
No they aren't milder until you cook them to an extent !!!
No they are not. The cooking doesnt make much difference. but it definately depends on the variety of the chillies. The light green ones are less milder compared to the dark green ones.
More spices more mild though fresh one r too hot but spices makes them more hot & mild
Cooking isn't the big factor here - it's the kind of chillies and the way they're prepared. The best way to reduce their heat before cooking is to cut them open lengthways and strip out all the seeds AND the white parts that held the seeds. If you've got anything but pure green chilli flesh left, that's going to add serious heat. NB - some people like to wear gloves when preparing them - I don't, but scrub your hands thoroughly after preparing them and don't touch your eyes or any other sensitive body parts until you have. Don't learn the hard way like I did ;-)
If you find you've overdone a dish and it's too chilli for you, there a a couple of things you can throw in to take the heat down.
Sugar - it really takes the edge off
Yoghurt, milk or cream - this works well too.
*yes, to some extent !!!
But the taste will not be so good or authentic !!!
U may ''fry'' the chopped green chillies in the oil first !
To make them milder and wn u r cooking the dish, remove the chillies.... & keep aside !!!!
The oil will already have absorbed the flavour & 'sting'/taste of the chillies !!!
U may then garnish the dish by serving those fried chillies on top of the dish !!!
Looks appetising , minus the sting !!!