I think the word paste is an error. Elsewhere in the article, they call it a purée, and that’s what it is. It’s the same consistency as the chile purée that I made from Rick Bayless’s recipe.
No-comment-at-all
Looks right to me.
sic_transit_gloria
i agree, it’s not a paste, but it looks the same as when i’ve made it.
Mimidoo22
It’s good to go
Light_Ater
I tend to use as minimal chicken stock as possible when I make mine. A quart is a lot, id use maybe 2 cups. I like having a more concentrated paste that I dilute to my needs.
Errvalunia
The one from the food lab book calls for half as much stock and therefore is thicker, closer to the texture of tomato paste but not quite as thick… For that recipe the term “chili paste” makes perfect sense
thekidcorduroy
Made this last week. Was excellent but more stewy, your paste looks A-OK.
7 Comments
I think the word paste is an error. Elsewhere in the article, they call it a purée, and that’s what it is. It’s the same consistency as the chile purée that I made from Rick Bayless’s recipe.
Looks right to me.
i agree, it’s not a paste, but it looks the same as when i’ve made it.
It’s good to go
I tend to use as minimal chicken stock as possible when I make mine. A quart is a lot, id use maybe 2 cups. I like having a more concentrated paste that I dilute to my needs.
The one from the food lab book calls for half as much stock and therefore is thicker, closer to the texture of tomato paste but not quite as thick… For that recipe the term “chili paste” makes perfect sense
Made this last week. Was excellent but more stewy, your paste looks A-OK.