Comments on: Preparing Chillies http://www.thechilliking.com Growing Guides, Tips, Recipes & Chilli Pepper Information Mon, 06 Feb 2012 16:46:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: The Chilli King http://www.thechilliking.com/info/preparing-chillies/comment-page-1/#comment-10307 The Chilli King Wed, 04 Jan 2012 16:51:38 +0000 http://www.thechilliking.com/?page_id=547#comment-10307 <strong>Steve</strong> - How long is a piece of string?! I usually snip the tip off a chilli and carefully nibble it raw to gauge it's hotness before cooking with it. As a general rule if I am frying off ingredients (onions/garlic etc) i'll add the chopped chillies just before I add the other wet ingredients (after the onions/garlic are cooked. You can add the seeds etc if you like though as a general rule top reduce the heat remove the seeds and the white pith that holds to seeds to the flesh of the chilli. It's best to experiment and see what works for you. Just remember you can always add more to increase the heat but you can't take any away!!! Steve – How long is a piece of string?! I usually snip the tip off a chilli and carefully nibble it raw to gauge it’s hotness before cooking with it. As a general rule if I am frying off ingredients (onions/garlic etc) i’ll add the chopped chillies just before I add the other wet ingredients (after the onions/garlic are cooked. You can add the seeds etc if you like though as a general rule top reduce the heat remove the seeds and the white pith that holds to seeds to the flesh of the chilli. It’s best to experiment and see what works for you. Just remember you can always add more to increase the heat but you can’t take any away!!!

]]> By: Steve http://www.thechilliking.com/info/preparing-chillies/comment-page-1/#comment-10293 Steve Tue, 03 Jan 2012 09:49:11 +0000 http://www.thechilliking.com/?page_id=547#comment-10293 Out of ignorance, please how do i prepare a chillie for cooking,if i purchace red and or green in its raw state,is the whole chilli including the seeds washed then choppen and added to whatever,also in preparing to cook small amount say for 2 people just how many whole chillies to be added an cooked for how long,i underdstand the varies in taste but what would be a minimum of whole chilli added and a minimum of cooking time. Thank,s Out of ignorance, please how do i prepare a chillie for cooking,if i purchace red and or green in its raw state,is the whole chilli including the seeds washed then choppen and added to whatever,also in preparing to cook small amount say for 2 people just how many whole chillies to be added an cooked for how long,i underdstand the varies in taste but what would be a minimum of whole chilli added and a minimum of cooking time. Thank,s

]]> By: The Chilli King http://www.thechilliking.com/info/preparing-chillies/comment-page-1/#comment-8210 The Chilli King Thu, 27 Oct 2011 09:39:02 +0000 http://www.thechilliking.com/?page_id=547#comment-8210 <strong>Jenny</strong> - Are you taking the seeds out? The heat comes from the membrane (pith) that surrounds the seeds so it is possible that by removing the seeds you are also removing the heat from the chillies too. Jenny – Are you taking the seeds out? The heat comes from the membrane (pith) that surrounds the seeds so it is possible that by removing the seeds you are also removing the heat from the chillies too.

]]> By: Jenny http://www.thechilliking.com/info/preparing-chillies/comment-page-1/#comment-7663 Jenny Wed, 12 Oct 2011 17:15:33 +0000 http://www.thechilliking.com/?page_id=547#comment-7663 Hi Chilli King, I'm currently living in Nigeria and getting used to cooking with fresh chillies. But I'm having a problem. However hot the chilli seems (I'm buying scotch bonnet peppers, generally, and put them to my lip to test them while still raw - scorching!), after I've cooked it, it seems to lose all its heat. Tonight I made a single portion of stir fry with a whole scotch bonnet in and could taste virtually no heat at all. Any idea what I'm doing wrong? Is there something in the way I'm cooking them that could be taking away the heat? Hi Chilli King,

I’m currently living in Nigeria and getting used to cooking with fresh chillies. But I’m having a problem.

However hot the chilli seems (I’m buying scotch bonnet peppers, generally, and put them to my lip to test them while still raw – scorching!), after I’ve cooked it, it seems to lose all its heat. Tonight I made a single portion of stir fry with a whole scotch bonnet in and could taste virtually no heat at all.

Any idea what I’m doing wrong? Is there something in the way I’m cooking them that could be taking away the heat?

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