Cooking With Fire - an MJM Grande Enterprises Ltd. Production

Measuring the Heat
December 11th, 2008

In 1912, a pharmacist by the name of Wilbur Scoville developed a method to measure the heat level of chile peppers.  The pungency is measured in multiples of 100 units from the bell pepper, which rates at zero, to the fire-breathing habanero, which measures in at the highest end of the scale at three hundred thousand. The units of measurement are referred to as “Scoville units” or “Scovilles” and are best described as units of dilution.  A chile that rates 1 Scoville unit would take 1 unit of water to negate the heat. For example, it would take 30,000 to 50,000 units of water to neutralize a Tabasco pepper.

These days, many chile lovers use a new system which is referred to as the Official Chile Heat Scale, which rates the heat of chiles from 0 to 10. On this simpler scale, bell peppers still rate as 0 and habaneros rate at the top end of the scale with a 10.  Comparatively, jalapenos rate as 5, serranos at 6, and cayennes and Tabascos at 8. 

It’s interesting that regardless of the heat rating that a chile may have, everyone’s palate is different and some lower registering chiles will taste hotter to some people than a higher registering chile. For example, an East Indian dish may taste very hot to someone used to Mexican spicing, even though the chiles used measure lower on the heat scale.

Fortunately, most chile lovers are more concerned with flavor than with the heat measurement!

Toasting Spices
May 5th, 2008

Toasting spices is a technique used to deepen and intensify the flavors of spices.  Spices take on enhanced flavor when exposed to heat.

To toast dry spices, heat a small nonstick skillet over medium heat for 1 minute.  Place whole or ground spices in skillet and stir until very fragrant and the color begins to deepen (be careful not to overcook or burn).  Remove from heat and cool.  If using seeds, use a mortar and pestle or coffee grinder to grind into powder.  We generally only toast the spices that we need immediately as the intensity of the flavor diminishes after about 1 week.

A Chile By Any Other Name
April 10th, 2008

Fresh chiles have different names than their dried counterparts. The following is a description of some of the more common fresh and dried chile combinations:

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Fresh and Dried Chile Information
January 8th, 2008

When selecting fresh chiles, make sure that the skin is smooth and they are firm to the touch.  Once they become wrinkled, they develop an earthy taste and their crisp texture and fresh flavor are gone.  Use fresh chiles as soon as possible.  They can be kept, however, for up to two weeks if wrapped in a dry cloth or paper towel inside a paper bag in the refrigerator. 

Charring fresh chiles enhances the flavor of the flesh.  Place the firm, fresh chile directly over an open flame or under a broiler until blistered and charred.  Immediately put the charred chiles into a plastic or paper bag and set aside to sweat for about 10 minutes.  Peel off the blackened skin (don’t worry about picking off every bit of skin) and use in your favorite recipe. 

When selecting dried chiles, buy loose instead of packed whenever possible.  Choose chiles that are still a little flexible and not totally dried out.  Before using dried chiles, place them in a warm skillet and heat until they become pliable or for about 2 minutes.  Store dried chiles in a cool, dry place or keep them in your freezer in zip-lock freezer bags.

To reconstitute, place the toasted, dried chiles in a saucepan and cover them with boiling water.  Weight them with a small dish to keep them submerged and let them sit for 50 to 60 minutes, or until soft.

The easiest way to control the flavor and heat of dishes containing reconstituted dried chiles is to make them into purées.  They can be added to dishes in increments until the desired balance of flavor and heat is reached.

Hot and Healthy!
November 1st, 2007

Millions of people from many cultures from around the world enjoy the flavor and fire of hot foods. After all, chiles are the second most common spices in the world, following salt. Few people, however, realize the many health benefits that chile peppers offer.

A substance called capsaicin causes the heat of chiles and peppers and has been used medicinally for centuries. Capsaicin has been associated with many cures that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control.
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