ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
The Basic 5 Steps to Prepare Dried Chiles
ฝัง
- เผยแพร่เมื่อ 5 ก.ย. 2023
- If you're an amateur dried Chile cook, this is the perfect place to start! Follow for more Kitchen Tutorials and longer videos on how to make Mexican cuisine at home -- happy cooking!
Rick is one of our greatest chefs who honors Mexican culture and cuisine. ❤
@@boglimindustrialcomplex THE GOAT? DID YOU SEE HIM IN THE 2011 FINALS?!
Yes yes yes yes and yes!! I’m so glad you showed this! Every authentic Mexican kitchen should follow this.
@@valeriemoreno4200 Why did you send a message to Rick on someone else’s comment? Wtf?🙄💩🤡🤦♂️🤷♂️
@@spanqueluv9erare you rude enough? Asking for a friend.
I have been watching Rick for years....there is NO BETTER CHEF...
Ricardo Bayless… you are the Hombre!!!
Oh my God I'm Mexican and I did not even know this thank you so much now I feel confident making chili
I used to boil my chiles for almost half an hour(lol). Now I rehydrate them the correct way and I can taste/feel a difference.
Girl you’re pocha
@squareeyephoto There is no way you were ignorant of that.🙄💩🤡🤦♂️👎
Me too. I boil them for a while. Not a crazy boil but a good simmer. What's the difference you noticed?
Gringos
este wey si sabe cómo se hacen las cosas en México
Don’t we all LOVE Rick Bayless?!!! Now on TH-cam!!! Yay!
These easy one, two, three step videos make cooking accessible. In this case, four and five steps. Thank you, Chef.
Rick is a great lecturer and teacher. He passes most recipes off with great enthusiasm and the perfect tone.
Thank you for being so kind and helpful 😊.
I'm learning a lot watching your videos
Chef, you and Chef J. Pipen are my favorites.
Plz keep sharing!
You're definitely my favorite chef to watch❤
Chef you are the Master‼️‼️‼️
Im mexican and thanks for the tip. We usually fry it with the food after. Ill try this way.
The detail that Chef Bayless left out was that when you’re blending the hydrated chiles, you use about one cup of the water they were soaking in.
Yup! Add those nutrients and that flavor back in!
I've heard people say that the chilewater can add bitter taste.
It can depending on chilies. If, while being dried and dehydrated, they were overcooked or overcharred then they will become bitter. In that case, it is better to use a stock or something else. That's why you always taste it. If it's a slight bitter a little sugar, honey, or even an acid like lime juice can help take that away.
@@cookiegirl2cookie197
I used Guajillo chilies and after using some of the water, it turned my salsa bitter.@@cookiegirl2cookie197
Many thanks Mr. Bayless!
Editing is SO good in these shorts. Keep it up!
Your videos are golden, thank you!
Always has great advice to cooking. Learned so much and improving my outcome to cooking
Thank you Chef!
Excellent! I love dried chiles. Thanks Rick!
can't wait to try this!
Glad you showed these step something a few things I wasn't doing.
Watching this guy makes me hungry 😄
Awesome! Today will be my first time using dried chilies.
Love your recipes, thank you for helping us to learn cooking from The Best!
Thanks Rick! That is the way I learned in Arizona and now use in New Mexico. Bueno bye!
Yes! I love you Rick 💋
The Master
Chef...your passion and detailed explanation is amazing. Thank you
This is not detailed ffs.🙄💩🤡🤦♂️
Rick is very smart I love him God bless Rick in Jesus name amen.
Yes, many times I see people skip the step of shocking them as you show in step 5. Excellent!
Cinco
Awesome apron. I like that.
Damnit, Rick. You're the man.
Thank you very much Rick you are amazing
Thank you, Chef! ❤ 🌶️
Very nice, your side cook was watching you, making sure you didn’t mess it up!
Wow Thanks !
Thank you Rick.
I needed this, thank you..
Wow!! I cannot wait to try this! I have def skipped the toasting and the cooking down. Thank you!
@Marceeya And you ate that inedible nonsense?🙄🤦♂️🤦♂️🤡👎
Very helpful!
I can smell this video😅
👍😄 love dried chilis👍😄
Rick Bayless an awesome dude
thank you, thank you, ! for the demonstration, needed to see 👀 how this is done ✔
Wow
I have never seen this. Awesome
Seeding and searing the chilis while dry was a step I'd neglected. I just ranked up another talent.
I just recently over the last few years started to teach myself to cook.
But my ex-girlfriend used to make me watch cooking shows and I always liked Rick. But I remember hearing some backlash that he thought he knew Mexican food more than Mexicans.. as I've started to learn more and more, I find his teaching invaluable. This gringo knows Mexican food !
When did he say that ? Please source ? 😊
@@BigDees19 Rick never said that. but others in the pre-woke movement thought a gringo shouldn't own another countries skills. Personally I always found him to be very gracious and respectful.
Never done step 5 before. I like to put the seeds in with the hot water.
Seeds make the sauce bitter and covers the deep distinct flavors of any type of of chile anf also makes the sauce way to spicy hot. The real cooks in mexico always take out the seeds and sometimes cut out the veins within them. That way you get more flavor and less sting.
Thank you 😊 💓
way cooler than his brother
I’m about to make some chilis now
Be warned, if you've never done this before, you will cry, both from how delicious it is and how hot the air suddenly becomes.
@linkunliu2118 It’s not as dramatic as you are saying.🤦♂️🤡💩👎
@@spanqueluv9er I take it that you have never done it before, go ahead and try it lol
What if the tap water just isn’t that good in your area? I doubt it makes any difference using filtered water but Chef seemed to emphasize the “tap” part so I’m a little curious as a beginner home cook
its the best paste
I do all steps through 4, never done 5. I'm curious what to do with the product of step 5. I'm certain you have a video for that so I will be looking for it.
Thank you sir
The water they soaked in will still have a fair amount of flavor too. Great for a soup or chili
Wow!
"Are those hot chilis?"
"Fire!"
Cool, that's how I learned to make salsa growing up. My grandmother would use a molcajete though. Amazing how she did that even at her old age. I use a blender myself, but use the molcajete for fun sometimes
@josephramirez2644 This is not how salsas are made, genius.🙄🤦♂️🤡🤷♂️
Learnt step 5, never seen that
What's the best way to dry the chillies? Which ones are best for this chili sauce?
What does frying with oil do exactly? What would I lose if I reduced it without oil?
the goat
My wife would kill me if I did that in my kitchen... but I'm gonna do it anyways
Jesus, it’s not a big deal.🤡🤡🤡
Lmao shallow fry some tortillas & pour on sauce, cheese & you got yourself delicious enchiladas
When it turns to tomato paste what can you now use this chili for? Any ideas?
Hey chef, did you blend your chillies in fresh water, or the hydration water?
Normally, I use the water that the chiles soaked in, but if the soaking liquid is bitter (which can occur with lower quality chiles), I use fresh water.
@rickbayless im very new to mexican cooking. My grandmother bought me molcajete. Could i do the same method but instead grind inside the molcajete bowl? Or is this done for something other than salsa.
❤👌
Love Mexico City " La ciudD de los palacios"😊
^*ciudad, not ciudD🤡
@@spanqueluv9er lol...at leat Ive been there 4 times🙂
How much water do u blend them with? i havent been cooking mine, just putting it in the fridge overnight
looks like he's just grabbing chilis from bowl and putting in blender...so some of the moisture is being transferred
What do you use the base for, most commonly?
Pozole, red caldos, enchiladas michoacanas, camarones a la diabla, tamales, moles, pipian, pambazos, i can go on and on lol
Does it matter which chilis? Or is this true for any dried chili?
Once done how can you use it?
You know your chilli i learn from my mom she was from Tampico she just added salt and garlic
My wife would shat if i did that frying step in that aggressive of manner. I took notes and will modify my approach next time, stopping short of flambe'.
I would also strain the chillies if you don’t have a high powered blender
Excellent point. The texture is way better imo.
@@scottfletcher1956 You lose a lot of flavor that way- many Mexicans don’t strain their chile.
@@spanqueluv9erAu contraire. It does not decrease the flavor at all to strain out the little bits of hard skin one’s home blender won’t pulverize. In fact, Rick suggests straining it with a fine mesh strainer in each of his cookbooks. No one wants to get hard skin stuck in their throat or passing out their sphincter.
What do you do with it next
Rick you gotta leave the seeds in man.
Darn right.
Rick Bayless! “Hot water dissolves lead more quickly than cold water and is therefore more likely to contain greater amounts of lead.” EPA website
@nolu0000 It’s the water softening salts in hot tap water that are the issue, not lead. Nobody has lead pipes anymore.🙄🤡
I would avoid using hot tap water due to possibility of cadmium in the heated water. Mr Bayless said you can bring some water to a boil, but don't boil the chilis.
@@dvincent137 filtered water heated
❤
does the air become toxic to breath or hurt eyes?
Great info, thank you! Question! I have some chili's that have been in my pantry for a very long time, very crispy...are they spoiled at this point? Loss of flavor?
^*chilis (plural), not chili’s (belonging to chili), and yes your old, overly desiccated chilis are wrecked.💩🤡🤦♂️🤷♂️
Riiiiiuuuuck Bayless
Did you say hot tap water? If it's not hot enough, boil it? Domestic hot water is not considered potable, unless specifically marketed as an instant hot drinking water system
I like him so much better than his brother
The hotter, the better. 🔥💞
Smile a little more
Any Recipe Sir Ricky❤
i wish he said heat temps for the burners
You don't show if you added the soaking water. If not, how do you blend them?
But use fresh water when you blend not the rehydration water cause it can add bitterness. I see a lot of people use the water they used for rehydration
What if you were to do this low and slow?
Why do you toast it if you are going to fry and sear it anyway???
The lady making tortillas - What's with the flame Rick? No need for the flare homie.
What's so bad with boiling?
I honestly wouldn't use hot tap water. Most of the time its fine, but one small disturbance in the water tank, not so great in term of unwanted bacteria.
I would assume the frying in step 5 would take care of any possible bacteria 🤷♀️