In learning to control capsicum heat
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In learning to control capsicum heat
In learning to control capsicum heat. Question! which would have more concentration in sausage, cayenne or red pepper flakes. Also what would be the formula for getting the right amount of heat percent wise for mild,moderate and heavy amount. Per pound or kilo. I have ruined some sausage in my humble experience more than once.
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Difficult one Grasshopper!
The type of pepper (chili) makes a difference, but also the way it was grown.
A pepper that is grown under ideal circumstances (enough fertiliser, water etc) is actually less hot than the same type pepper that went through some stress.
I would suggest test batches every single time
The type of pepper (chili) makes a difference, but also the way it was grown.
A pepper that is grown under ideal circumstances (enough fertiliser, water etc) is actually less hot than the same type pepper that went through some stress.
I would suggest test batches every single time
life is too short to drink bad wine (anonymus)
This web site has a comprehensive discussion about paprika and chili. http://gernot-katzers-spice-pages.com/e ... redirect=2
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I was talking to a salesman at one of the big food companies about spices a while back and asked him why a certain named brand spice company's spice was so different than what I produce myself. For instance, my chili powder is probably twice as hot as what the sell and I was just wondering why - and why they were so expensive.
His explanation was that they dilute their spices intentionally to a certain degree of heat. This way each batch they make will be the same as the next and to chef's this is consistency is really important.
If I'm using my own spice I will cut the recipe rate in half else it will be way to hot.
I would assume each spice company has its own goals on the heat spices should have so I think it would be wise to find one brand you like and stick with it. Just my thoughts.
His explanation was that they dilute their spices intentionally to a certain degree of heat. This way each batch they make will be the same as the next and to chef's this is consistency is really important.
If I'm using my own spice I will cut the recipe rate in half else it will be way to hot.
I would assume each spice company has its own goals on the heat spices should have so I think it would be wise to find one brand you like and stick with it. Just my thoughts.
Those Scovill units are a useful guideline, but just for ranking different pepper types. Bob's advice is best:small batches, tasting/testing, taking notes.
After all, we're not trying to kill anybody! (...just get their attention!)
After all, we're not trying to kill anybody! (...just get their attention!)
Experience - the ability to instantly recognize a mistake when you make it again.
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Thanks to all of you. In Marinskys book, salt is to be between 1.5-2% per pound. But with the difference in the scoville of the capsicum. There is no way really to tell. As a beginner that is a tough row to hoe. I will keep making test patty's tell I get it right. There is still melding over night to consider
Late to the party here, but test and taste is the only way. We do this between beaches of red pepper flakes as well as they can differ greatly.
Found this out the hard way after mixing 100kg using the recipe for an old batch, and having to double the meat to get back to what we intended!
These two batches were like night and day.
Found this out the hard way after mixing 100kg using the recipe for an old batch, and having to double the meat to get back to what we intended!
These two batches were like night and day.