注册 登录  
 加关注
   显示下一条  |  关闭
温馨提示!由于新浪微博认证机制调整,您的新浪微博帐号绑定已过期,请重新绑定!立即重新绑定新浪微博》  |  关闭

论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

日志

 
 

How to extract all the capsaicin from chilies  

2013-12-19 13:05:27|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

  下载LOFTER 我的照片书  |

Background: Malaysian, Singaporeans and Indonesians loves chili padi. However, it is not easy to extract the essence of chili, i.e. capsaicin and then, in the later cooking process, ensures minimum loss of it.

Results of four months of research: There are five key lessons and seven important notes about the use of sugar in the extraction of the capsaicin of the chilies.

Ingredients: one chili padi (or any pepper or chili), coconut sugar (gula Melaka or gula Jawa) or palm sugar (gula nipah) at one time the volume of the chili padi used and a drop of boiled water (Fluoride removed during the boiling process).

Procedure:

Step 1)  Wash the chilli padi and then wipe it dry with a piece of dry towel.

How to extract all the capsaicin from chilies - 行天之道 - 论老子
 Step 2) Mop the chopping board dry.
Step 3) Cut the chili padi into thin slices at an angle of 45 degrees. Key lesson #1: At 45 degrees, most of the seeds are cut and it is through the cut end that the capsaicin flows out easily. Cut the chili padi whole without removing its seeds. The seeds give a much stronger hotness.
Use sugar to extract the essence of chili - 行天之道 - 论老子
Step 4) Slice the gula Melaka into thin slices. Key lesson #2: Refined sugar is of the crystalline form which greatly reduces its capacity to absorb water, and thereby, its ability to absorb capsaicin is very poor relatively to non-crystalline form, gula Melaka.
Use sugar to extract the essence of chili - 行天之道 - 论老子
Notes: Left-hand side shows the remnant pieces of the gula Melaka. Right-hand side shows the finely shaved gula Melaka.
Step 5) Pour the mixture of cut chili padi and sliced gula Melaka into a bowl. Add a little salt and a drop of boiled water and mix thoroughly. Key lesson #3: The concentrated sugar solution of the gula Melaka extracts all the capsaicin out from the chili padi. In modern scientific explanation, this method makes use of the osmosis process to extract the essence of the chili padi.
Use sugar to extract the essence of chili - 行天之道 - 论老子
Step 6) Leave the bowl aside uncovered for 30 minutes. Key lesson #4: The concentrated sugar solution absorbs the moisture from the air and by the 30 minute, the mixture has turned into watery. This is the reason why the use of a drop or two of water is recommended. Assumption: The moisture content in the air above the kitchen should be at about 100% humidity level in the equator. At the temperate lands and especially, during winter, the air could be a lot more, dry and not moist.
Use sugar to extract the essence of chili - 行天之道 - 论老子
Step 7) At the end of 30 minutes, the mixture of sugar and chili is ready for subsequent cooking. Key lesson #5: After 30 minutes, the capsaicin would gradually be broken down by the strong sugar solution. Meaning, the spiciness of the solution will decrease over time. This is noticeable when you test it regularly over a period of time, say, extended over three to four hours.
Finished Product: See picture below. After a week, the hotness of the chili padi is gone.
A) Bottled chili sauce: See full procedure "XO chili sauce – New creative fusion style" at url XO chili sauce – New creative fusion style  

How to extract all the capsaicin from chilies - 行天之道 - 论老子
B) When the chili sauce is applied to a piece of turnip.  
How to extract all the capsaicin from chilies - 行天之道 - 论老子 
Important findings:

Important note #1: This is a new found approach to extract all the capsaicin from the chilies by way of the scientific method, called, osmosis.

Important note #2: The osmosis process is fast action. After 30 minutes, the sugar will start to break down the capsaicin of the chili padi. You must use it immediately or add in lots of water to dilute the sugar content in order to stop the osmosis process.    

Important note #3: Therefore, always time yourself to prepare the above mixture just before it is to be used for subsequent cooking.

Important note #4: You MUST NOT prepare the chili padi in large quantity and keep in the fridge. Why? The osmosis process that began with the extraction of the capsaicin of the chilies shall continue to break down the capsaicin, a result of the dehydration process of the refrigerator. The air inside the refrigerator is keep at close to 100% dry, in order to increase its efficiency of cooling.  

Important note #5: There is no value for you buy bottled plum paste or the famous Sichuan 老干妈 chili paste as they are not spicy at all. This is because the high concentration of sugar used in their bottling method had broken down all the essences of the plum or chili or etc. Therefore, no point buying factory produced sauces, especially, a sauce that is high in sugar content.

Important note #6: White cane sugar which is in crystalline form has one advantage and one disadvantage. In its crystalline form, it is slow in absorbing the water moisture from the air. In its crystalline form, it is not easy to make use of it to perform the osmosis process to extract the essence of chili and others. I used gula Melaka because it is not in crystalline form. Btw, you can buy brown sugar which is not in crystalline form instead of gula Melaka.

Important note #7: Red chili is always much hotter than green chili.

  评论这张
 
阅读(221)| 评论(0)
推荐

历史上的今天

评论

<#--最新日志,群博日志--> <#--推荐日志--> <#--引用记录--> <#--博主推荐--> <#--随机阅读--> <#--首页推荐--> <#--历史上的今天--> <#--被推荐日志--> <#--上一篇,下一篇--> <#-- 热度 --> <#-- 网易新闻广告 --> <#--右边模块结构--> <#--评论模块结构--> <#--引用模块结构--> <#--博主发起的投票-->
 
 
 
 
 
 
 
 
 
 
 
 
 
 

页脚

网易公司版权所有 ©1997-2017