Cuizine Tourism

Just how many people do you know use the freshest ingredients that they can when they cook a meal or just something to tide them over until the next meal? You surely do not know a lot of them because there is actually not a lot of people who cook things from fresh ingredients. This is primarily because a lot of people nowadays buy their food from supermarkets and when you go to supermarkets, there is only a limited number of fresh ingredients that you can get. The fresh ingredients are not necessarily that fresh even because they had been harvested and then transported and then worked on so that they will be ready for the supermarket people. And in supermarkets, you will find a lot of processed food. Processed food has been one of the main reasons why not a lot of people cook fresh food. When there is food all ready for cooking without having to do much, people would rather choose that over cooking from fresh ingredients. Those who study this habit of the population say that this is be

These are the more popular dried chilies, with a short description of what they look and taste like, as well as what the pepper is called before drying. These dried peppers are listed from the mildest to the hottest. Ancho Pepper (also named Pasillas): The ancho is the dried form of the poblano chile. It is a very dark brown and wide chile. Anchos have the most flesh of any chile, and their pulp has a little bitter flavor combined with a sweetness, similar to raisins. They are usually a very mild pepper, but every so often one has a little heat to it. Guajillo: These are a tapered pepper with a smooth, shiny, reddish skin. It has a tart, medium-hot flavor. When the guajillo is soaked and pureed, it gives the food it is in an orange color. Dried Anaheim peppers are sometimes referred to as guajillos, but they are generally bigger and milder. Pasilla: With a long, skinny, black, and slightly wrinkled skin, the pasilla has a stronger, very satisfying flavor for any number of dishes. These