Sentences with phrase «heat of the chile»

Later in the podcast, Chef Steve Lawrence, right hand man and GM of CaJohn's Fiery Foods, talks to Scott about everything from the flavor and heat of chile peppers to his collaborative process with CaJohn Hard.

The combined heat of chile and raw garlic can be harsh on its own, so mellow out the sauce by cooking with it.

Before García initiated his research, growers had no way to predict or control the size or heat of chile pods.

There is simply nothing that the freezing process alone can do, either physically or chemically, to increase the heat of a chile.

The original method involved incremental dilution of chile extract, until the heat of the chile is no longer noticeable by a panel of testers.

The Scoville Scale was named after Wilbur Scoville, who developed a method of quantifying the heat of chiles in 1912.

The heat of these cookies is dictated by the heat of the chile, and sometimes I substitute chopped jalapeños for the green chile for a more fiery treat.

Again there is the recurrent image of burning, and this time it is specifically related to the heat of the chiles.

Actually, the heat of chiles is in the placental tissue, not the seeds, although the seeds do get some capsaicin on them during processing.

The sugar does help with the heat of the chiles but, I have not found a single person who has felt the chile was too hot.

The jar is hanging out in my fridge right now and I can't wait to dig in... I think the heat of the chile will be fabulous in what is otherwise a fairly sweet condiment.

I can't claim that the following recipes have been around for 10,000 years, but they all have double firepower: from the heat of the soup and the heat of the chiles.

But Sichuan cuisine adds something special to the heat of chiles: a curious tickle on the tongue brought by the unique Sichuan «peppercorn,» also known as fagara.

It is a classic Indonesian dish that combines the heat of chiles with the exotic fragrances of the Spice Islands.

Scoville was one of the first, if not the first person to suggest in print that milk is an antidote for the heat of chiles.

The numbing Sichuan peppercorn complements the heat of the chile; experiment with the balance of hot to numb if you're adjusting the amount of chile to your taste.

I seriously doubt that Wilbur Scoville ever imagined that he would be most remembered for his Scoville Organoleptic Test that was the first attempt ever to quantify the heat of chile peppers, in 1912.

The sweetness of the oranges complements the heat of the chiles in these hot, sweet, and sour pickles.

Also, does alcohol enhance the heat of chiles?

And as for Scotch on the rocks, well, if you drink enough of it, you soon won't care about cooling down.As with beers and wines, a debate rages over precisely which drinks actually tame the heat of chiles.

Wine expert Roy Andries de Groot believes that wines do indeed cut the heat of chile dishes.

Many substances have been proposed as an antidote in the mouth to the heat of chiles, including water, milk, sugar, bread, citrus fruits, beer, and other carbonated beverages.

The only thing that you can do is add more of all the ingredients except chile powder — meat, beans, water, onions, spices, etc. — to dilute the heat of the chile.

This traditional Jamaican dish combines the heat of chile peppers, garlic, and ginger with fragrant spices.

Neutral flavored with a touch of sweetness that offsets its subtle starchy quality, jicama absorbs the heat of the chile and the tang of the citrus juice to make for a crisp and refreshing starter.