September 25, 2012 |

Storing & Handling Jalapenos

By Katie Ayoub


  • Choose fresh jalapeños with a glossy shine and deep colors.
  • Avoid wrinkled or soft ones.
  • Store them in a paper bag for one or two weeks in the walk-in.
  • Once sliced, use within three days.
  • Wear gloves when handling to avoid irritating the eyes from the oils found in the jalapeño’s skin.

More

mac and cheese, crabcakes


Mac Attack

Make mac and cheese more than a side dish Not long ago in my pizzeria, I stood there doubting... Read More


Perfectly Paired

Not every cheese matches with every sauce The art of owning an independent restaurant in today’s world of high... Read More