Poblano Peppers, or Chiles, are rarely used in their raw form. While some ingredients are ready to jump in your mouth or in the pot, like an apple or a carrot, others have to go through a couple steps to bring out their finest qualities in flavor, color and texture. But those extra steps are so worth it! It can seem hard at first but once you prepare them a couple of times the process becomes very simple. Plus you can make more than you need and freeze them for up to 4 or 5 months. Here are the steps.
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If you are into the habit, like me, of making your own home made corn tortillas, a tortilla press comes in really handy.
It’s true that tortillas can be made in many different ways such as simply flattening round corn masa or dough balls with your hands or rolling out the masa with a rolling pin. However, the tortilla press makes the process be a speedy, consistent, fun and even therapeutic one (it is!).
Moreover, look at what a pretty tool it is.
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Tortilleros tend to be stunning in their craftsmanship, design and color. They are usually handmade and can have from the most simple to the most intricate designs. Mexican cooks take great pride in arranging their table to make it colorful and beautiful, and the tortillero is no exception.
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Are you tired of the clumps and lumps when you make your own flavored Jello? Yes? No? What?! You don’t make your own flavored Jello? You should! It is healthier than the already flavored ones sold at the store and you can decide what ingredients go in it! It is tastier, exactly for the same reason, since you can choose your flavors, you can choose your own favorite ones.
Many cooks complain about the clumping when mixing unflavored gelatin with any liquid in order to be able to use it. Yet there is a fast and simple technique that provides a smooth and seamlessly effective gelatin base that will add volume and will help solidify any liquid that you may want to turn into Jello.
Note: You can find unflavored gelatin as easily as finding flour or sugar. It will be located in the baking section of your grocery store and is usually sold as a dry powder in packets or in a dry leaf form. I use the dry powder, which is most common. Make sure to buy “unflavored” gelatin.
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