Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 silicon dioxide is a legal supplement additive i would be cautious with chile > Hi, > I need some help. > I am looking for chile powder or ancho chile powder. > The one I found is from McCormick, and it contains silicon dioxide. > I am pretty sure, that this is not allowed. Do you know which brand > has a legal one, and if and where in New York it can be purchased? > Than k you, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 , silicon dioxide is actually not illegal. You can find it under legal ingredients on the pecanbread list. However, they may have illegals in their powders that are not listed. Most hfs have the dried chiles and you can grind them yourself. Our local regular grocery store even has them. Take care, steph o. mom to Ben pdd/adhd scd 16 mos I am looking for chile powder or ancho chile powder. The one I found is from McCormick, and it contains silicon dioxide. I am pretty sure, that this is not allowed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Hello , I don't know of a commercial chili pwdr mix (and I wouldn't trust them anyway) I make my own ancho chili powder. I do this by buying dried ancho chilis. You then bake them until crisp . Break them and shake out seeds . Then take the dried outer parts of the pepper and blend in a coffee grinder/blender or food processor. Here is a recipe for making your own chili powder (It absolutely blows away the commercial mixes IMO) Originally from the LI list sent in by Krivel Chili Powder For mildness and flavor: 4 Ancho chiles (dried poblanos) 3 Dried New Mexico chiles For heat: 3 to 5 Dried Chiles de Arbol or Cayenne For flavor: 2 T Cumin seeds, toasted 2 4 Cloves dried ground garlic 2 t Ground oregano (Mexican oregano, if you can get it) Preheat your oven to 300°F. Slice garlic cloves into thin slices, and bake flat until dry and slightly toasted. It is best to bake the garlic on parchment, since it will stick to the pan otherwise, and you don't want to bake it in oil. Watch them carefully - the time varies depending on the thinness of the slices. When cool, the parchment is easy to peel off of any pieces that have stuck to it. Put them in the blender and pulse briefly until powdered. Remove powder from blender and set aside. Remove stems and seeds from all the chiles. Cut each chile in half with scissors and flatten the pieces. Incidentally, good dried chiles will still have some moisture in them and be fairly pliable. Don't use dried chiles that are so dry and fragile that they shatter when touched. Chile ristras and wreaths are wonderful decorative accents, but the chiles dry out and lose their flavor. Put the chiles in a single layer on a baking sheet and bake for 4 or 5 minutes. Remove the pan and check the chiles (they cool almost immediately). The smaller chiles will be toasted first, so remove them and set aside. Bake the larger pieces another 4 minutes and check again. The poblanos will be done last, but as portions of them toast, break them off and set aside returning the pan to the oven if necessary. When all chiles are toasted and crispy, break each piece into two or three pieces and place in a blender. Pulse briefly until you have powder. Toast the cumin seeds by placing them in a dry skillet over medium heat. Stir the seeds constantly being very careful not to let them scorch. When they are a few shades darker than the untoasted seeds, they are ready. Grind the toasted seeds with a mortar and pestle or with a rolling pin between two sheets of waxed paper. Add the ground cumin, garlic powder and oregano to the ground chiles in the blender. Pulse a few more times to thoroughly mix the powder, and you're through. You should have about 1 cup of chili powder, depending upon the size of your chiles. Store your chili powder in a small, airtight container like a glass jar with a lid that can be tightened. If you make more chili powder than you will be using in the immediate future, triple bag it in plastic bags and put it in the freezer. Sheila, SCD 35 mos UC 20 yrs mom of SCD 20 mos Hi, I need some help. I am looking for chile powder or ancho chile powder. The one I found is from McCormick, and it contains silicon dioxide. I am pretty sure, that this is not allowed. Do you know which brand has a legal one, and if and where in New York it can be purchased? Than k you, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 > , silicon dioxide is actually not illegal. You can find it under legal ingredients on the pecanbread list. However, they may have illegals in their powders that are not listed. Most hfs have the dried chiles and you can grind them yourself. Our local regular grocery store even has them. > Take care, > steph o. > mom to Ben pdd/adhd scd 16 mos > Dear Steph, You mean to say that I can find in the Health Food store dried chiles? Do you know of a particular brand that I should ask for tht has been already okd? How do I grind them? Thanks in advance, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 > Hello , > > I don't know of a commercial chili pwdr mix (and I wouldn't trust them anyway) > > I make my own ancho chili powder. I do this by buying dried ancho chilis. You then bake them until crisp . Break them and shake out seeds . Then take the dried outer parts of the pepper and blend in a coffee grinder/blender or food processor. > > Here is a recipe for making your own chili powder (It absolutely blows away the commercial mixes IMO) Originally from the LI list sent in by Krivel > > Chili Powder > > For mildness and flavor: > 4 Ancho chiles (dried poblanos) > 3 Dried New Mexico chiles > > For heat: > 3 to 5 Dried Chiles de Arbol or Cayenne > For flavor: > > 2 T Cumin seeds, toasted > 2 4 Cloves dried ground garlic > 2 t Ground oregano (Mexican oregano, if you can get it) > > Preheat your oven to 300°F. > > Slice garlic cloves into thin slices, and bake flat until dry and slightly > toasted. It is best to bake the garlic on parchment, since it will stick to > the pan otherwise, and you don't want to bake it in oil. Watch them > carefully - the time varies depending on the thinness of the slices. When > cool, the parchment is easy to peel off of any pieces that have stuck to it. > Put them in the blender and pulse briefly until powdered. Remove powder > from blender and set aside. > > Remove stems and seeds from all the chiles. Cut each chile in half with > scissors and flatten the pieces. Incidentally, good dried chiles will still > have some moisture in them and be fairly pliable. Don't use dried chiles > that are so dry and fragile that they shatter when touched. Chile ristras > and wreaths are wonderful decorative accents, but the chiles dry out and > lose their flavor. > > Put the chiles in a single layer on a baking sheet and bake for 4 or 5 > minutes. Remove the pan and check the chiles (they cool almost immediately). > The smaller chiles will be toasted first, so remove them and set aside. Bake > the larger pieces another 4 minutes and check again. The poblanos will be > done last, but as portions of them toast, break them off and set aside > returning the pan to the oven if necessary. > > When all chiles are toasted and crispy, break each piece into two or three > pieces and place in a blender. Pulse briefly until you have powder. > > Toast the cumin seeds by placing them in a dry skillet over medium heat. > Stir the seeds constantly being very careful not to let them scorch. When > they are a few shades darker than the untoasted seeds, they are ready. Grind > the toasted seeds with a mortar and pestle or with a rolling pin between two > sheets of waxed paper. > > Add the ground cumin, garlic powder and oregano to the ground chiles in the > blender. Pulse a few more times to thoroughly mix the powder, and you're > through. You should have about 1 cup of chili powder, depending upon the > size of your chiles. > > Store your chili powder in a small, airtight container like a glass jar with > a lid that can be tightened. If you make more chili powder than you will be > using in the immediate future, triple bag it in plastic bags and put it in > the freezer. > > Sheila, SCD 35 mos UC 20 yrs > mom of SCD 20 mos > > > Thank you very much. I will try to locate these today, and start! > > > Quote Link to comment Share on other sites More sharing options...
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