Early settlers often ate meals at different times while on the trail, and cooks were tasked with serving meals that were hearty. Some people had little money on hand to eat lavishly, and cooks would prepare spiced stews that would keep hunger away for one more day. Some travelers would add ingredients to these dishes and these changes were saved as chilli recipes that were passed on to others on the trail.
As new settlers joined a wagon train, new ideas were mentioned and certain spices from various locales were added. Some of the spices added, such as jalapeno, were capable of burning the interior of the mouth. Other peppers were used alternately, to fit in with different tolerances. Certain parts of a recipe were kept in place simply because the ingredients would create a thick sauce that clung to other ingredients.
Based on where the dish is prepared, certain ingredients will be available. Some people liked to use the largest bean available to ensure appetites were satisfied after the meal. The cook could use the basic kidney shaped bean, or a Navy bean. Cold climate natives were more inclined to use the northern bean. The meat selected for the dish will alter which bean will be used.
The appearance and taste of the dish can change dramatically based on how it is cooked. The stews can be slow cooked on a stove top using various fuel sources. A slow cooker and a crock pot will allow the dish to steep in its own juices without fear of losing moisture that is full of flavor gained from the ingredients. Some flavors found in stews cooked on the open range originated from old coffee and an open fire.
Many cooks choose to use a variety of tomatoes to control the flavor. Tomatoes can be steamed and canned for many years. Fresh tomatoes can be diced and added to the mixture, or chunks of the fresh tomato can be added to thicken the mixture. Some people will add canned green peppers and tomatoes into the mixture for added flavor.
Certain vegetables will make their way into the pot. Cooks can use fresh onion such as white or red onion or dried onions. Fresh onions are diced to bite sized pieces, and some preparers will choose to add scallions or lemon juice for added texture and coloring. Cooks can chop up some parsley, and celery, along with salt and pepper.
Many cooks will be alert when adding water to the pot because these stews are meant to be thick and hearty instead of thin and watered down. The method of cooking is very important when determining how much water should be added. Using a slow cooker will ensure that all food inside is moist and little water is needed to maintain the correct consistency.
Creating a suitable base for these hearty dishes will rely on dry ingredients and spices. Certain pots can be made using ground beef, or chunks of beef. Certain tastes in the crowd will prefer stews made with turkey or pork. All fat content in meat should be monitored to keep the contents from being greasy.
As new settlers joined a wagon train, new ideas were mentioned and certain spices from various locales were added. Some of the spices added, such as jalapeno, were capable of burning the interior of the mouth. Other peppers were used alternately, to fit in with different tolerances. Certain parts of a recipe were kept in place simply because the ingredients would create a thick sauce that clung to other ingredients.
Based on where the dish is prepared, certain ingredients will be available. Some people liked to use the largest bean available to ensure appetites were satisfied after the meal. The cook could use the basic kidney shaped bean, or a Navy bean. Cold climate natives were more inclined to use the northern bean. The meat selected for the dish will alter which bean will be used.
The appearance and taste of the dish can change dramatically based on how it is cooked. The stews can be slow cooked on a stove top using various fuel sources. A slow cooker and a crock pot will allow the dish to steep in its own juices without fear of losing moisture that is full of flavor gained from the ingredients. Some flavors found in stews cooked on the open range originated from old coffee and an open fire.
Many cooks choose to use a variety of tomatoes to control the flavor. Tomatoes can be steamed and canned for many years. Fresh tomatoes can be diced and added to the mixture, or chunks of the fresh tomato can be added to thicken the mixture. Some people will add canned green peppers and tomatoes into the mixture for added flavor.
Certain vegetables will make their way into the pot. Cooks can use fresh onion such as white or red onion or dried onions. Fresh onions are diced to bite sized pieces, and some preparers will choose to add scallions or lemon juice for added texture and coloring. Cooks can chop up some parsley, and celery, along with salt and pepper.
Many cooks will be alert when adding water to the pot because these stews are meant to be thick and hearty instead of thin and watered down. The method of cooking is very important when determining how much water should be added. Using a slow cooker will ensure that all food inside is moist and little water is needed to maintain the correct consistency.
Creating a suitable base for these hearty dishes will rely on dry ingredients and spices. Certain pots can be made using ground beef, or chunks of beef. Certain tastes in the crowd will prefer stews made with turkey or pork. All fat content in meat should be monitored to keep the contents from being greasy.
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