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08-16-2012, 07:17 PM
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#1
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Senior Cook
Join Date: Nov 2010
Posts: 225
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Spicy with depth
I'm trying to get a layer of depth in my spicy foods. I'm typically making tex-mex food when I do spicy. I tend to use chili powder, homemade chicken stock, jalapenos (always seeded, except for one), cayenne, and general Italian seasonings.
I'm looking to go spicier, but not stupid hot. I want flavor. When I made salsa last week I just got a 1-dimensional spicy. I'm looking for something a little more complex than what I've got. Any ideas for giving your spicy foods that intense flavor and heat?
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08-16-2012, 07:48 PM
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#2
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,795
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Add some cumin.
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08-16-2012, 07:50 PM
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#3
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,440
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Maybe try some different chilies. Habañeros are known for great flavor in addition to heat.
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08-16-2012, 08:11 PM
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#4
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,234
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In addition to to adding something like habaneros, which have a fruity type of profile along with a good deal of heat, cumin, oregano, and lime juice will add some depth of flavor to your dishes.
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08-16-2012, 09:05 PM
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#5
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Head Chef
Join Date: Aug 2004
Posts: 2,002
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Try adding some chipotle peppers in adobo sauce. Lots of flavor and depth along with heat. Start with a small amount, and add to taste.
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08-16-2012, 09:21 PM
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#6
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,488
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Maybe you are using too much heat. It may be masking the flavor of the food. Don't forget salt. I know some people think its taboo, but it works...
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08-16-2012, 09:41 PM
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#7
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,809
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Cilantro. Lime juice (freshly squeezed), lime zest, cumin, add a different type of pepper.
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08-17-2012, 12:38 AM
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#8
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Executive Chef
Join Date: Oct 2010
Posts: 3,191
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Inchrisin, I really can only relate your excellent question to Indian Food.I was taught that the strength of spicing must relate to the strength of flavor in the main ingredient.
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08-17-2012, 07:15 AM
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#9
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Master Chef
Join Date: Jan 2011
Posts: 5,729
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There are some dried chilis that can pack some punch and flavor. Japones, arbol, morita, cascabel and chipolte. Chipolte also are available canned in adobo. There are milder dried chilis that I like to make pure powders from and then blend with othe spices to make "chili powder".
I have various luck with fresh japs. Some have good heat, some are as mild as a green bell. So, I prefer serranos.
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08-17-2012, 08:12 AM
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#10
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Executive Chef
Site Moderator
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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A longer or slower method of cooking at a lower temperature will generally result in an increase in the depth of the flavor. I would recommend trying to achieve a balance of flavors per Bolas' advice. As Rocklobster points out, too much heat will hide the flavors. Good luck!
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