Food Science and Molecular Gastronomy
I should have posted this recipe last week, long with the chilly pepper post. But sometimes plans do not proceed as thought, in particular when, engrossed by haste and excessive self-confidence, you think to be capable enough to do not need to double check a recipe :P
Read MoreChilly pepper is the king of spices, powerful and feared, pleasure and pain of the taste buds. If this spice intrigues you, you want to use it more often, but you are afraid to exaggerate, well, you ended up in the right place. Today, we’ll have a good overview on how to pair chilly pepper and, most importantly, how to face its hot side.
Read MoreI have always found chilly pepper way too strong. Even if dosed reasonably, I deemed it invading, not to mention bothering my taste buds. Certainly, the sensitivity to spicy is a personal taste, but even when I was more accustomed to that, I have always found that taste too sharp.
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