Back again trying to define chili heat. Wish there was a set standard. European, asian, North American. Code 1 to 10.
Made a sauce today that called for chili-garlic sauce. Was going to use Sambal Oelek which is called Chili Paste.
Remembered the last (only time, so far!) that I used it. Barely a 1/4 tsp and it was HOT.
This recipe called for 1 tsp. oh oh... better think this one thru!
In my fridge found some (President's Choice brand) "Memories of Thailand" 'fiery chili pepper sauce'... which was not so "fiery".
I subbed for that rather than the sambal but now realize I could easily have added more of this ingredient.
so 1st question is....
How are we supposed to gauge just how "hot" a sauce/paste/etc is for individual recipes????
2nd question is....
what is a good way to taste test different 'hot' spices. eat bread between tasting? or something else? yogurt? cheese? what gets rid of the heat in your mouth to gauge the next sample?
Btw, it was delicious, Pla Krapong Paw. Grilled (I baked it) fish (salmon) with Coriander-Chili Sauce.
soooooo good, even thou could have added more heat (but just a little, I still like to distinguish various flavours!).
That's with roasted Brussels accented with zest and garlic, with the lemon-grass scented rice (from the other day
) cooked in coconut milk.