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Post by Silver on Mar 30, 2023 10:12:44 GMT 1
Which is more likely to be representative of a good Tex-Mex "Chili Powder"?
1) Chili Powder = Paprika, Oregano, Garlic Powder, Onion Powder, Cumin
2) Chili Powder = Ancho (or a 'red' Scoville heat units equivalent) Pepper, Oregano, Garlic Powder, Onion Powder, Cumin
3) Chili Powder = Paprika, Mexican Oregano, Garlic Powder, Onion Powder, Cumin
4) Chili Powder = Ancho (or a 'red' Scoville heat units equivalent) Pepper, Mexican Oregano, Garlic Powder, Onion Powder, Cumin
5) Add a bit of Cayenne or Tabasco Pepper to all of the above mixes whereby to raise their nominal Scoville to about 2,000.
6) Other...
Might 'Chili Pepper' (such as seen above) be behind the statement that (paraphrasing): "This recipe seems to be missing about 5 ingredients"?
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Post by deepfriednew101 on Mar 30, 2023 13:18:16 GMT 1
The Original Chicken has NEVER tasted of a Scoville Style Hot Chili NEVER EVER. - Its a Mild Sweet Red Pepper taste
THE HOT infused Chicken is from BIRD EYE CHILI HOT PEPPER
The Original Eagle Brand Chili Powder and Tone's Chili Powder WERE NEVER HOT in 1930's READ there original advertisement for the flavor they describe ANY ITEM WHICH WAS HOT was label HOT
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Post by Silver on Mar 30, 2023 14:34:00 GMT 1
The Original Chicken has NEVER tasted of a Scoville Style Hot Chili NEVER EVER. - Its a Mild Sweet Red Pepper taste Then why do so many recognize a lingering pepper bite that does not ever seem to arise from any level of B&W pepper? |
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Post by deepfriednew101 on Mar 30, 2023 15:10:03 GMT 1
They Have NO clue ?
It has NO issue with a Scoville based Pepper in a HOT PEPPER
it comes from a Great Quality Black and White Pepper (white Pepper has a Contributing after taste which is the Lingering Pepper)
Put White Pepper in Mac and Cheese or Mashed Potato and use more then typical amount YOU WILL get the Pepper after effect WITH NO Scoville Pepper.
If your using a Pre-Ground White Pepper that is over 1 year old it looses some of its effect from natural oil diminishment which can natural occur with ANY Pre-Ground Pepper.
TIP * store your Pre-Ground Pepper Black or White with larger Fresh Ground Black or White Pepper and continually add NEW LARGE Grinds to it - keep shaking the mixture so the fine Pepper gets infused with Oils from the Large Particle DOWNFALL you need to screen the fine pepper if you Do Not want large Peppercorn in the FINE* YOUR PEPPER will always be FRESHER but extra food pre step.
A High Quality Paprika in Low amount will also give a Pepper aftertaste adding to the Black and White pepper
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Post by Silver on Mar 31, 2023 12:05:59 GMT 1
I'm on record as having cooked a recipe in which there was only White Pepper within the 'Pepper' category. It tasted dull and flat, and had no character and no lingering 'bite'.
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Post by Silver on Mar 31, 2023 12:25:49 GMT 1
It appears from some quick internet surfing that specifically the 'Green Mysore Peppercorn' departs a distinct 'bite' of lingering heat.
Edit: Other internet sources seem to refute the above and claim that the Green Mysore Peppercorn is milder than both the black and white varieties.
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Post by deepfriednew101 on Mar 31, 2023 14:32:47 GMT 1
That's where combination of Pepper and Multiple Grinds Give more Flavor
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