This has been bothering me for a while.
How do Thai, Chinese and Indian restaurants who cook with chillies maintain the consistency of heat for each dish so it's the same level of spiciness every time?
For example. I get a packet of red chillies from Waitrose and one week they are hotter than tulip, the next week they are Ice Station Zebra. I've even grown my own with the same results; no consistency.
How do the professionals manage to make a Jalfrezi at the same temperature week in week out? Buggered if I know.
How do Thai, Chinese and Indian restaurants who cook with chillies maintain the consistency of heat for each dish so it's the same level of spiciness every time?
For example. I get a packet of red chillies from Waitrose and one week they are hotter than tulip, the next week they are Ice Station Zebra. I've even grown my own with the same results; no consistency.
How do the professionals manage to make a Jalfrezi at the same temperature week in week out? Buggered if I know.
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