How to... slice fresh chillies

1. With the tip of a sharp knife slice down the length of the chilli and...... Photos by Linda Robertson.

2. Scrape out the seeds and membrane with the tip of your knife. You can leave the seeds in if you want a real burst of heat.

3. Slice the chillies finely across for an Asian condiment - use with soy or fish sauce.

4. You could julienne the chillis for something like a curry......

5. Or cut them into brunoise (tiny dice). If you want to use them in a marinade smash them in a mortar and pestle.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

This week, slicing fresh chillies.

Chef Pfyl recommends wearing disposable latex gloves as capsaicin, the burning oil from the cut flesh and seeds of chilli can transfer from your hands to irritate sensitive areas such as your eyes.

If you don't have gloves, carefully hold the stem and outer skin of the chilli and avoid touching the cut flesh and seeds.

Freeze whole fresh chillies in a zip-lock bag for use out of season.

Generally speaking, the smaller the chilli the hotter it will be.

If you would like to request a technique, write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz with trick of the trade in the subject line.

To check earlier columns visit: http://www.odt.co.nz/news/tags/trick-tradeMore information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com

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