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Freezing of Chili with Hot Chile Peppers
Posted By: Henry Bacarisse
Date: Monday, September 12, 2005 at 9:17 p.m.
I have a "general" question that possibly some of you have experience that will solve a "debate". I guess the premise is that in making chili that will be frozen for storage, and will be obviously reheated and served, how will the condition of the ingredients change?
The use of Hot Chile Peppers in the making of the chili seems to be a persistent ingredient.
It is possible that the wide variety of "Hot" Chile Peppers that might be used could alter the final degree of "Heat", but the fact the freezing of the chile causes the "hotness" of the peppers to change. This is the debatable question.
Does the freezing cause the heat of the Hot Chile Peppers to go UP or DOWN?
What is your experience?
Henry - "Comments from a Pilgrim in the QUE"
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