Tidbits for Political Junkies with Short Attention Spans & Hearty Appetites


Saturday, April 03, 2004

A Note on Cayenne

One of the marks of a good chef is the ability to calibrate the use of capsicum peppers, such as cayenne, precisely. Even a small amount, the merest suspicion of heat, will stimulate your salivary glands, and subtly make other flavors more vivid. Add too much, and you run the risk of obliterating other flavors.

Used well, cayenne is among the most valuable spices in the kitchen. It works wonders for shrimp, crab, and lobster dishes and down-home classics like fried chicken – and even complements certain vegetables, such as corn, brilliantly. The trick is to walk carefully up to, but not over a line.


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