I was worried that the dough may not rise, but it did. As expected, the heat during baking destroyed quite a bit of hotness, but it's still there. So basically, this can be done. Next time two or three spoons?
2018-03-05
Small experiment: We have a chilli paste here under the name "the hottest thing on earth" and this time I added a...
Small experiment: We have a chilli paste here under the name "the hottest thing on earth" and this time I added a spoonful to the dough.
I was worried that the dough may not rise, but it did. As expected, the heat during baking destroyed quite a bit of hotness, but it's still there. So basically, this can be done. Next time two or three spoons?
I was worried that the dough may not rise, but it did. As expected, the heat during baking destroyed quite a bit of hotness, but it's still there. So basically, this can be done. Next time two or three spoons?
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17 comments:
Wann hast Du die Paste zum Teig gegeben?
Sssshhhhh don't let Michael Ireland hear about this... 🍞😳🔥
Ilona Fichtner gleich beim Anrühren des Teigs.
Olaf Fichtner Versuch es mal danach und wenn der Teig ein Teig ist und dann drüber streichen und fertig kneten, dann verteilt sich die Paste besser.
Ilona Fichtner das Verteilen war eigentlich kein Problem, es geht halt nur beim Backen Schärfe verloren. Vielleicht nehme ich nächstes Mal mehr Paste.
There''s nothing like the smell of bread baking in the oven mmm this one is looking wholesomely spicy!
Haha, this might be yummy! The heat of the oven doesn't destroy capsaicin, though. If it's not too spicy in the bread, it's more likely a function of how bread is leavened. Anyhoo ... More paste will definitely make it more spicy. Alternatively, you could go to the Pepper Lovers Community Marketplace here on G+ and buy some powdered Carolina Reaper peppers. Or, for better flavour, get one of the blends by Make it Wayne who (according to reliable sources) makes the best.
get some 'slap ya mama' cajun seasoning. wakes up nicely without pain.
Boris Lewandowski been there, done that. Wanted to try something new.
Bea Errnutobe it wasn't/isn't bad...
Michael Ireland I shall have a look! I do wonder though: Does heat really not affect the spiciness? Each time I added something before cooking/baking I felt it tasted weaker than adding later...
Olaf Fichtner yup, capsaicin is stable up to a 0retty high temperature (Wikipedia knows, but I'm lazy right now, lol!). But yeah, it's something like 500F or something crazy like that. Of course, if a sauce has other sources of spice, it's entirely possible that those might not be heat stable. However, there's something more complicated about the act of cooking that affects flavour - even saltiness (it's reduced, but not through thermal breakdown). I'm sure someone out there knows exactly what's going on, haha.
I'll see if I can find a link to the pepper lovers marketplace. I belong to the community and I grow zillions of different kinds of Peppers. I recommend Scotch Bonnets (the pepper made popular by Jamaican jerk seasoning). If you're super adventurous, getting some fresh pods (from the marketplace or growing them) and adding them finely chopped to your recipe would be the bee's knees.
https://plus.google.com/communities/108941091055228073469
Pepper Lovers Marketplace
Bees need their knees.
🐝🌶🐝🌶🐝🌶🐝🌶
Please don't eat them.
Michael Ireland already joined, thanks!
Right on! If nothing else, I hope you get some inspiration!
Olaf Fichtner
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