Quickly and Safely Seed a Chile Pepper with a Small Spoon

Most techniques for removing the seeds from peppers instruct you to slice the chile in half lengthwise, then use a paring knife to remove the seeds and ribs. But, while shadowing in the kitchen of Dirt Candy, I learned an easier way. It’s quicker and less risky; plus, it leaves the chile whole (in case you want round, seedless cross sections).

Source: The Easiest Way to Seed a Chile Pepper

For those people who really enjoy the flavor of peppers, but can’t quite stand the heat.  Most of the heat is really in the pith. But since people remove it along with the seeds, it still accomplishes the desired effect.

The seeds sometimes carry a bit of bitterness in them when heated up, which can really mess up how a dish should taste. Habaneros, for example, are really delicious and flavorful, but their seeds will completely augment and ruin a Jamaican jerk sauce.

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This 500-Year-Old Additive Makes Your Cheddar Turn Pink

If you’re the type with enough self-restraint to allow cheese to stay in the fridge for a while, you might be alarmed by the fact that it’s turned pink. Not to worry. It’s probably due to a harmless, and ancient, additive.

Source: This 500-Year-Old Additive Makes Your Cheddar Turn Pink

Maybe if they used much fresher annatto, some that’s newer than 500 years old, the cheese would not turn pink so fast. When I cook, I like to use the freshest ingredients I can find. 😉

The reason for the additive is not unlike what the industry is doing to farmed salmon, to dye the meat pink.