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.
The availability of cooking ingredients changed along the route. Settlers always had a supply of rice on hand, but could fix these stews using beans like the kidney bean or Navy bean. People that had lived in colder climates were used to eating Northern beans. Today, most people make bean selection after the meat has been chosen.
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.
The texture of the sauce is influenced largely by tomatoes. The cook can choose to use fresh tomatoes or those that are steamed and canned. The thickening of the sauce will occur as the mixture cooks, so cooks are able to use liberal amounts of whole tomatoes that are crushed just before entering the pot. A certain amount of the tomatoes can be diced into bite sized pieces.
Fresh vegetables provide the cooks with the opportunity to create a signature dish. Southern cooks like to add sweet onions to the pot. Fresh red onions can add color, and white onions offer a more pronounced flavor. For variety, some cooks will squeeze lemon juice into the mass, and add chopped scallions for contrast. A sprinkle of parsley, and a handful of celery will give the mixture some body.
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.
The availability of cooking ingredients changed along the route. Settlers always had a supply of rice on hand, but could fix these stews using beans like the kidney bean or Navy bean. People that had lived in colder climates were used to eating Northern beans. Today, most people make bean selection after the meat has been chosen.
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.
The texture of the sauce is influenced largely by tomatoes. The cook can choose to use fresh tomatoes or those that are steamed and canned. The thickening of the sauce will occur as the mixture cooks, so cooks are able to use liberal amounts of whole tomatoes that are crushed just before entering the pot. A certain amount of the tomatoes can be diced into bite sized pieces.
Fresh vegetables provide the cooks with the opportunity to create a signature dish. Southern cooks like to add sweet onions to the pot. Fresh red onions can add color, and white onions offer a more pronounced flavor. For variety, some cooks will squeeze lemon juice into the mass, and add chopped scallions for contrast. A sprinkle of parsley, and a handful of celery will give the mixture some body.
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.
About the Author:
Log on to our latest blogs and get all the hot chilli recipes today. You can also visit the shop online at http://www.obsessivechillidisorder.org.
No comments:
Post a Comment