I put some soy sauce and a generous amount of Frank's RedHot Extra Hot into my chicken stir fry but it was considerably less spicy than I'm used to. Does soy s
How do you use the food additive oleoresin capsicum? How to enhance its spiciness? I made a few attempts with 1-2 drops per person in dishes already spiced wit
I know about the pungency Scoville heat unit. Different chillis have different SHU. I saw one chilli sauce specification where a 43 ppm pungency units were 'r
when combining hot sauces with different Scoville Heat Units (SHU), how do I estimate the resulting SHU? Say I combined 100 grams of a sauce that was 1,000 SHU
I'm looking for something I can sprinkle on my food to add heat, but not change the flavor. I typically add salt to just about everything I eat anyway, so I am
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?
This is more just out of curiosity then anything. I just wondered could eating ice or somehow making you mouth colder before eating spicy foods, such as chill p
I am wanting to make a spicy Korean soup broth and the recipe calls for ground pork. I was wondering how long the cayenne peppers would extend shelf life of c
I have a recipe that calls for "mild ground chorizo". At my regular grocery today I saw three brands of ground chorizo, but all were simply labeled "chorizo". T
Lately, whenever I've been cooking food like chicken breasts or hamburgers, after I'm done seasoning them and set them on the pan, once I flip the food over I n
I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy
I have some Harissa at home but I will probably never use it up as I do not cook meals that are that hot too often. As I think that it's hotness tastes a bit li
I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, cho
I eye-balled the chili and cayenne powder in my chili and have made it painful to eat. What should I use to counteract this? I tried adding pa
I made a Cambodian curry, but it was too hot! They say dairy is good for cooling hot curries, but this one I made has coconut milk in it. Would it be ok to put
I like to cook asian dishes. I recently found some carolina reapers on the supermarket and bought it on impulse. What can I do with them and can I substitute
I once marinated chicken breasts for the grill using some habaneros for heat and bananas for sweetness (and some vinegar and salt thrown in to cut some of the s
I am a great fan of hot sauces. Usually, they advertise what pepper they are using. I cannot find that type of information on the Sriracha bottle I have at hom
I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor
I'm trying to perfect the low calorie hot chocolate that is thick as to the point of being almost pudding like or spoonable and easy to make in a microwave. I'