Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

How to control amount of chili

Mibr01ac

By Mibr01ac
in Cooking

 Share

Recommended Posts

Dakki

Dakki

Posted
Posted

Whole milk/cheese > sugar IMO.

In Mexico there are entire breeds of chiles that are used for flavor only, no heat. Additionally, many chiles are marketed in different stages of ripeness or processed (dried, smoked, pickled) in different ways to achieve radically different flavors. I could see someone with low tolerance having the flavors "masked" by the heat, though, particularly with the hotter varieties.

This is my skillet. There are many like it, but this one is mine. My skillet is my best friend. It is my life. I must master it, as I must master my life. Without me my skillet is useless. Without my skillet, I am useless. I must season my skillet well. I will. Before God I swear this creed. My skillet and myself are the makers of my meal. We are the masters of our kitchen. So be it, until there are no ingredients, but dinner. Amen.

Link to comment
Share on other sites
Ttogull

Ttogull

Posted
Posted

I have always understood fat to be a better reducer of heat, such as the whole milk and cheese suggestion. Nuts could also be good. I read somewhere that chile pickers (often children in days past) would cover their hands in cooking oil to prevent burn.

Regarding flavor, see myth#1 from Andy Ricker

http://www.seriouseats.com/2013/11/debunking-thai-food-myths-pok-pok-andy-ricker.html

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...