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friendship wrote:It's tough to find the kind of dried chipotles I like in my neighborhood, but the grocery finally got some so I bought a bag and made a big batch of chili with them.
I"ve been having trouble with getting a good consistency with chili sauce though. I'm looking for a smooth puree, but this time most of the blend was chunky pulp that wouldn't strain. After stewing for a few hours the pulp dissolved, so it's not a big deal, but I'd like to perfect the texture for when I want to use this sauce over eggs and stuff. Does it need some oil for emulsification or something? I'm just using the soaked chilis, onion, garlic, herbs, and water.
Corey Y wrote:Last night I had nothing planned for dinner and didn't even start thinking about it until after 5pm. So I made pan seared lemon pepper chicken breasts and jasmine rice. Big hit, even with our picky eater 3 year old.
friendship wrote:I used a immersion blender that I just bought a month ago: https://www.amazon.com/KOIOS-Powerful-H ... nd+blender
I blended for about 5 minutes starting on a slow speed and working up to the highest setting.
Bassist_Diver wrote:I've had bad luck with immersion blenders and just use a normal stand blender (or food processor) to handle those tasks. Immersions are great for tomato soup, though!
sonidero wrote:Roll a plus 13 for fire and with my immunity to wack I dodge the cough and pass a turn to chill and look at these rocks...
kbithecrowing wrote:Making out with my girl friday night, I couldn't stop thinking about flangers.
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