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All About Chile Peppers

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宁波爱尚英语课程介绍,All About Chile Peppers, 当您想学习英语的时候可致电0574-87884520或到爱尚英语培训学校,我们的客服人员会记录下您的个人联络信息,并随后安排专业的课程顾问与您会面。 课程顾问会根据测试结果以及您的需求为您设计课程,给您介绍爱尚英语的教学体系,学校特色,课程收费。如果您觉得满意就签订合同,办理入学手续,并安排一名专门的辅导老师帮助您完成在爱尚英语的课程。
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All About Chile Peppers

THINK BEYOND THE BASIC TABASCO SAUCE AND NACHOS. FROM MILD TO MOUTH-BLISTERING, FRESH CHILES ADD COLOR AND HEAT TO YOUR DISHES.


Buying 
Ripe peppers are colorful, glossy, and heavy for their size. Avoid peppers with soft or bruised spots. Another tip: Gently squeeze a pepper’s pod -- a good one should be firm and make a crackling sound.

Prepping 
Watch out! We found out the hard (and hot) way that some peppers (think habaneros) aren’t just painful on the tongue. Always wash your hands after touching peppers. Ever touch your eye afterward? Ouch. And avoid burning, irritated skin by wearing latex gloves. If they’re not disposable, rinse your gloves with bleach when you’re finished.

Cooking 
Warning for the weak-tongued: The only way to gauge the heat in a recipe is to taste as you go. Chiles are just as spicy cooked as they are fresh. Nervous? We can help.

Don’t add all the peppers to a recipe at once. Instead, portion and taste test often.
Removing the chiles’ veins and seeds before cooking can reduce the singe factor.
Have extra ingredients of your recipe on hand so you can adjust it if you over-spice.
If you get hot chile oil on your skin, pat the area with rubbing alcohol, then with milk.


Storing 
You can freeze chiles for up to six months in zip-top bags. Avoid freezer burn by double bagging and removing excess air. Prepare chiles in the way you plan to use them (whole, stripped, chopped) to save time.

Chile or Chili? 
Skip the dictionary -- both spellings are just fine. Sophisticates refer to the pepper as a "chile" and use the word "chili" to describe spicy powders, sauces, and dishes.

Hot Stuff

Habanero Use in salsa and fruit-based sauces
Serrano Great for spicing up chili con carne
Cayenne Yummy with Cajun and Indian dishes
Jalapeno Best on nachos, especially if pickled
Anaheim Used to make chiles rellenos (stuffed chiles)
Poblano Perfect for mole sauces
Mouth on Fire? 
Milk soothes faster than water or soda because the dairy proteins counteract the heat.

GLOSSARY
Capsaicin: Responsible for a chile's burn, this alkaloid is concentrated in the seeds and veins.
Chili Powder: Ths seasoning is made mostly from dried and ground red chiles with spices such as garlic, oregano, and cloves.
Chili Con Carne: Or chili with meat, the official dish of Texas.
Ristra: Those dried chiles seen hanging in groups in places like Mexico.
Scoville Unit: Heat scale for chiles. Red Savina habaneros rate at up to 570,000 units, compared to 2,500-5,000 units for jalapenos. Bell peppers have zero units.

[Nestpert] Dave Dewitt, author of The Chile Pepper Encyclopedia
 

认为除了基本的塔巴斯科辣椒酱和玉米片。从轻度到mouth-blistering,鲜辣椒你的菜肴增添色彩和热。
 
 
购买
成熟的辣椒颜色鲜艳,有光泽,大小也很重。避免有软或碰伤斑点的胡椒。另一个提示:轻轻挤压胡椒果--一个好应牢固,发出噼噼啪啪的声音。
 
准备
看了!我们发现硬(热)的方式,一些辣椒(认为哈瓦那)不只是痛苦的舌头上。每次接触辣椒后都要洗手。有没有碰过你的眼睛?哎哟.避免戴乳胶手套烧伤皮肤。如果不是一次性的,用完后用漂白剂清洗手套。
 
烹饪
对于弱的警告:测量热一方的唯一方式就是品尝你。辣椒是辣熟是新鲜的。紧张吗?我们可以帮忙。
 
不要马上把所有的辣椒加入食谱中。取而代之的是部分和味道测试。
在烹饪之前可以减少单因子去除辣椒的静脉和种子。
手头有你的食谱的额外成分,你可以调整它如果你过度香料。
如果你的皮肤上有智利油,用酒精轻拍区域,然后用牛奶。
 
 
存储
你可以冷冻辣椒长达六个月的时间在顶部拉链袋。避免双重包扎和排除过量空气造成的冰箱烧伤。在你打算用它制备辣椒(整个,剥离,切碎)节省时间。
 
智利还是Chili?
跳过词典--拼写很好。”指的是辣椒为“智利”,用“辣椒”来形容辣粉、酱、菜。
 
热的东西
 
在沙拉和水果酱用辣椒
调味辣椒CON卡尔内Serrano Great
Cayenne Yummy配印度菜和印度菜
辣椒最好的玉米片,特别是如果腌制
阿纳海姆用来做辣椒rellenos(酿辣椒)
完美的摩尔酱青椒
嘴着火了吗?
牛奶比水或苏打水更快舒缓,因为乳蛋白能抵消热量。
 
词汇表
Capsaicin:负责一个智利的烧伤,这种生物碱主要集中在种子和静脉中。
辣椒粉:这个调料大多是从干地的红辣椒和香料,如大蒜、牛至、丁香。
Chili Con Carne:或辣肉,德克萨斯官方菜。
Ristra:那些干辣椒看到悬挂在像墨西哥这样的地方组。
斯科维尔单位:对辣椒热表。Red Savina哈瓦那率达570000套,相比胡椒到2500-5000单位。甜椒有零度单位。
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