When making pepper or eggplant paste (roasted then blended), the paste is very thick, even gel-like. Why is that? What ingredient in the fruit's cells thickens
Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, le
I have about a half jar of pure pickled pepper oil as I have recently used up all of the peppers. The oil is a strange translucent color of yellow; I'm imaginin
I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide
I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them?
I have a recipe that calls for "12 cubebs, coarsely crushed". I've read that a blend of equal parts pepper and allspice can be substituted for a cubeb. However,
I canned a mustard vinegar sauce that contains granulated sugar and brown sugar plus ketchup. I washed the jars in my dishwasher and cleaned the lids in water a
Dried pink peppercorns are softer than their black and white cousins and have skins that come off easily. Consequently they clog up the grinding mechanism in my
How much (weight in kilograms) dried whole black pepper would fit into 1 cubic meter at 12% maximum moisture?
I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would
I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by me
The recipe in the Joy of Cooking for tomato ketchup calls for an initial mixture of tomatoes pulp with "bell red peppers". Recipe is here At least in my area
I made yellow rice after a long while, I didn't remember the recipe exactly but it was simple enough so I just winged it. Here's what I did: 4 tablespoons of o
What is ratio of vinegar and salt for picking pepper to last a year
My question is about the spiciness of any kind of dish. I am having trouble balancing the spiciness in food. Sometime salt becomes sharp, and sometimes peppers
I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili
When people add salt and pepper to say chips, which pepper is it typically? I had chicken and chips recently with pepper and it was black colour bits, would it
I am not sure if this is the right place to ask this, but I have noticed that the heat in peppers seems to "manifest differently" depending on the kind of peppe
A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?
I ate black pepper with chips from the shop and it tasted very strong(a good thing for me). I bought some black pepper from the shop however it didn’t ta