Most of the heat in a chile pepper -- whether jalapeño, serrano, habanero, or another -- comes from the white ribs and seeds. Removing both reduces the chile's heat and allows more of the pepper's flavor to come through.
First, cut the pepper in half lengthwise. If you want the halves to stay intact for larger slices or a large dice, just trim out the seeds and ribs, cut out the stem, and slice the pepper as thick or thin as you like.
Otherwise, it's easier to get the seeds and ribs out if you cut each half in half again.
To get the seeds and ribs out, hold each quarter by the end. With the knife parallel to the cutting board, slice across the ribs and seeds. When you get to the top of the pepper, turn the knife downward toward the cutting board and chop off the stem with the same motion. (Here, we used a Granton Santoku knife; you may prefer a smaller paring knife.)
Reference: Help! I ate a hot pepper! (Cookthink)
Reference: How to seed a chile pepper (Cookthink)
Reference:: Why are some jalapenos hotter than others? (Cookthink)
A tortilla is a Latin American flatbread, a pancake-like disc made from masa harina or wheat flour and baked on a griddle.
Though the bread itself predates the arrival of Europeans in the Americas, the name of the bread came from the Spanish, because it resembled an Iberian omelet (traditionally made with potatoes or salt cod) called a "tortilla" (which you can still find at most any tapas bar).
Tortillas can be eaten on their own, or used as an envelope for burritos, tacos, quesadillas or enchiladas. They can be cut up and fried or baked to make tortilla chips. Stale tortillas can be toasted or deep-fried whole to make a tostada shell for salad.
Recipe: Shrimp Tacos With Cabbage, Avocado, Feta And Cilantro (Cookthink)
Recipe: Black Bean And Carrot Burritos With Cilantro (Cookthink)
Recipe: Potato And Cheese Enchiladas (Washington Post)
Recipe: More Tortilla Recipes at Cookthink.com
Marjoram is oregano's calmer, sweeter fraternal twin. Oregano = zesty + peppery + lemony. Marjoram = delicate + floral + round. The two are often used interchangeably but if you get up in their mix you'll see some big differences.
Want to test the difference? Get a fresh sprig of marjoram and a fresh sprig of oregano. Tear an oregano leaf in half. Hold it up to your nose. Smell that piney resin? That jolt? It's sharp, isn't it? Almost one note.
Okay, wait a few minutes, then do the same thing with the marjoram. Smell the complexity? The spice is still there but it's perfumed, heady. Almost soapy. (If you use too much of it, that soapiness can take over a soup or sauce.)
So, can you use one in place of the other? Sure. If you use oregano when a recipe calls for marjoram (or vice versa), the flavors of the dish won't be wildly different. Still, we like to honor and explore the subtle character differences between the two.
Try some of our marjoram recipes or oregano recipes on Cookthink.
Do I need to rinse canned beans?
Do I need to rinse canned beans?
Yes, it's always a good idea. Why? Most canned beans are packed in a thick, salty liquid that adds unwanted texture and taste to a dish. Like many other canned foods, beans also contain a popular color preservative called calcium disodium EDTA. No bad side effects of the compound have been identified (though EDTA did have a role in the O.J. Simpson murder trial).
To wash canned beans, just pour them in a colander, rinse well with cold running water, and swish the beans around until most of the water drains off. If you don't use the whole can, toss the remaining beans with a splash of vinegar to preserve them longer. Store them in an airtight container (not the can) in the refrigerator for up to a week.
