You’ve seen labels advertising “unbleached” flour. Few labels announce that their flour is “bleached,” but that’s exactly what happens to most white flour. It’s not just about the color, though—it’s an actual chemical change. Here’s how it works and why your cakes just wouldn’t taste the same without it.
I love spicy food as much as the next person, but working with spicy peppers? Not so fun. There have been many times where I’ve diced up serranos or habaneros for salsa or tiny little Thai chiles for a curry or stir-fry and suffer from stinging, burning fingers when they come in contact with the oils in the chile peppers. And don’t even get me started on the time I accidentally rubbed my eyes!
Here are some easy remedies to soothe those stinging hands after they’ve encountered the effects of chili oil!