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/ck/ - Food & Cooking

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File: 619 KB, 1615x1021, Carolina_Reaper_pepper_pods.jpg [View same] [iqdb] [saucenao] [google]
14866795 No.14866795 [Reply] [Original]

i got several of these at a local market for like a buck. i had one and decided i'd make a chili with it, but im not sure where to start to properly balance the flavor and not have it just be stupidly spicy. ideas /ck/?

>> No.14866833

For something that hot, I would try and leverage it out with something sweeter like a mango puree or even mango powder instead of chili powder. Just my two cents

>> No.14866836

>>14866795
just use a small amount of it in your chili or it's going to be inedible; been there done that.
Just store the rest in a freezerbag in the freezer for when you need to make something spicy. And wear gloves

>> No.14866838

>>14866795
>not have it just be stupidly spicy. ideas /ck/?
I mean, don't use the world's spiciest pepper. Whatever you're making if you want to taste the peppers you're gonna need to put more than a single flake in it and obviously if you do that it's just gonna be spicier and spicier the more you put in.

If it's just for you and you "had one" and you were fine and didn't go to the ER and you enjoyed it, just eyeball it lol

>> No.14866843

>>14866795
Use it for marinades like a jerk marinade for bbq

>> No.14866848

>>14866836
i was considering drying some of them and then grinding them up into a fine powder.
>>14866833
mango was suggested by a pal. i planned on dropping by the store in a bit. any other fruit suggestions than mango?

>> No.14866851

>>14866848
yeah they make for good pepper powder, but do yourself a favor and powder them up outdoors or you're going to have coughing fits for hours

>> No.14866859

>>14866851
oh don't worry i already found that out the hard way. i was deseeding the first one, planned on planting some of the seeds, and got juice in my eye and in my dry ass hands. thanks for the reminder though.

>> No.14866867

>>14866848
For fruit, keep it sweet yet mellow. Think in the realm of peaches or similar. You want something with that just-firm-enough texture too.

>> No.14866870

>>14866859
yeah super hots arent the most fun thing to work with. I had to slice up more than a pound of ghost pepper this week to make a batch of hot sauce. even through 2 layers of nitrile gloves my hand were still burning and i had to open every window of my house for an hour to get all the smell and the coughing inducing substances out

>> No.14866880

>>14866867
okay, gotcha. peaches just left my local produce stores in september so i'll have to scramble around the local markets to find them. i never would've considered peaches though. would plums be a decent substitute?

>> No.14866888

>>14866870
i honestly assumed it was just a meme. i've never had problems with heat before, i love habaneros, personally. that market also had some trinidads, which i passed up on, and some ghost peppers which i nabbed.

>> No.14866889

>>14866880
what exactly were you planning on doing with the fruit and pepper combo? throw them both in your chili? i dont get the reasoning. It's a good combo in a hot sauce though. Strawberry + super hot peppers is also delicious, i sometimes make a strawberry ghost pepper jelly that's delicious on toasted bread with cheese

>> No.14866894

>>14866880
Plums maybe, but that sounds a little gross to me. You're venturing out of the realm of similarity at that point.

>> No.14866914

>>14866894
honestly speaking, i dont eat a lot of tree fruit. i get as crazy as pomegranates. i just know plums and peaches, at least from what my days working in produce told me, are super similar genetically.
>>14866889
ive been experimenting with chili using local spirits and wines, but because everything is local it gets really fuckin' expensive. i just happened to come across these today and wanted to experiment with something really hot and balance it with the sweet, providing i can even find a way to do that.

>> No.14866932

>>14866914
try making some hot sauces for yourself, it's a great way to preserve peppers. Or make them into a jelly with fresh fruit, that also preserves them well. You can do a lot with chili but once you add the heat in, it's not really going to go down all that much even if you add sweetness and you risk making a super sweet dish. Pepper powder is really practical in this scenario, you can sprinkle it on top of your dishes and you'll still get some of that taste and also you can apply heat very carefully

>> No.14866943

>>14866932
sauces were next on my list. i've been trying to learn how to do a lot of things myself to make my dishes pop. apparently the local farm grows them often so i might just go get more tomorrow and then work on some sauces.

>> No.14866955

>>14866795
i wouldn't put fruit in it.
i would just make a large batch.
if you want to put "fruit" in it, garlic, onions, tomatoes, maybe even celery. there are plenty of vegetables to use, and tomato is technically a fruit anyways. this well help give it body that will offset the heat and onions get sweet when they cook anyways.

>> No.14866966

>>14866943
if you have the tools for it, fermenting your peppers is a really easy way to make great hot sauces that'll keep a long time and taste amazing. I'd cut the reapers with something milder though or you're just going to be smothering lava on everything

>> No.14866996

>>14866955
i had a boss who made some really spicy, yet tangy chilis. he always told me sweeter fruits were his secret, so i guess to each his own.

>> No.14867234
File: 84 KB, 600x600, HECKIN SPICY BOI.jpg [View same] [iqdb] [saucenao] [google]
14867234

DUDE

>> No.14867338

>>14866795
Cut the top off and throw in pot of chili. Taste every 10-15 minutes until hot enough and then throw it out.

>> No.14867350

>>14867338
you're going to make your chili insanely hot like that, even after 15 minutes, just saying

>> No.14868121

>>14867338
yeah im fine.

>> No.14868168

As much as I like spicy foods, those things are a meme. They're man-made, engineered to be as spicy as possible. I don't believe there's any culinary use for them beyond novelty fun food to burn yourself on, there's no flavor.

>> No.14868198

>>14868168
nah they actually taste better than habaneros, they're just hot as shit and you cant really pick up on it unless you eat really hot very often

>> No.14868585

>>14868198
i did notice a slightly fruity and nutty taste when i bit into them, but their skin is also super waxy too. i hope they taste better dried.

>> No.14868630

>>14866795
If you didn't want to make something stupidly spicy, you should have just bought a normal hot chili like a habanero.

Carolina Reaper, Ghost, etc. exist only to make something intensely hot.

>> No.14868705

>>14868630
im not going to add an obscene amount, that's just be retarded. a good chili isnt just spicy, its a stew at its core. it needs to be hearty, savory and so on.

>> No.14868717

>>14868705
The problem is that, aside from heat, a super-hot pepper has no more flavor than a moderately hot pepper.

If you add like a quarter of a Carolina Reaper instead of, say, two habaneros peppers or maybe four serrano peppers, you'll get the same heat, but less non-heat flavor.

>> No.14868721

>>14868717
ultimately these peppers were way cheaper than those you listed at the market i was at. im aware they're way too hot, but i still want to experiment with it a tad.

>> No.14868788

>>14866795
blend it with oil and vinegar. maybe some lemon juice and chopped coriander

>> No.14868808

if you crushed 100 habaneros and added it to chili would it taste like a ghost pepper?

>> No.14869089

This company has decent powders and then you have to chop them up but if you chop them up yourself remember take a piss first so as not to nail your wanker and dont finger a girlfriend or she'll hollar at you and smack you.

>> No.14869094

https://www.sonoranspice.com/

>> No.14869116

>>14866795
there's a major problem in that the liquid will pull out the oil and emphasize the heat even more

>> No.14870125

>>14866795
I grow trinidad scorpions (more flavor imo). About to harvest, I dry them, store them, then when I make a chili I'll drop a whole one in there and let it cool in the whole time it's simmering. Then pull it out when done. Great way to get the flavor with out the unbearable heat.

I'll also grind then down after drying into a powder, remove seeds, and mix with himalayan salt. Talking large amounts of salt and just a pinch of scorpion pepper. Sprinkle on a split avacado, eat with spoon, enjoy.

>> No.14871872

>>14870125
when i go back to the market im going to pick up some trinidads.

>> No.14873062

>>14868717
Habeneros have a very distinct flavor, I love them.

>> No.14873589

>>14866795
I tried growing a reaper plant this year and got ONE measly pepper - this is right beside a scotch bonnet that gave me about 50 nice peppers