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#1
10-12-2001, 01:50 AM
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 Jalapeno conversion I have a recipe that calls for 1 minced jalapeno, but at work all we have is bags of sliced jalapenos, so I was just wondering how much of the sliced would I have to use to equal 1 whole pepper ? Thanks, Jeff
__________________ ARAMARK ROCKS !!      |
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#2
10-12-2001, 05:10 AM
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 Not sure how wide your slices are, but jalapenos are about two inches long ... There is a big difference between fresh and pickled jalapenos, I would use about half as much pickled if the recipe was for fresh just due to the spices used in the pickling. |
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#3
10-12-2001, 09:30 AM
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| You'd just eye the amount. But your tongue may not agree with it. Can't you just add to taste in your recipe or are you trying to teach someone else? I never knew you could buy them pre-sliced, are they de-seeded too?
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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#4
10-12-2001, 06:18 PM
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| Thank you both. No, they peppers still have the seeds in them, they're just sliced and cryovacked. also, I guess in one way it could be looked as if I am teaching someone else, because this is a new recipe, and I need to adjust it so that all the other kitchen staff can make it if need be, all it is a cocktail sauce with cilantro, jalapeno and lime juice added, but I just want to make sure nobody goes to any extremes, and also my manager likes to have recipes that even a three year old could understand.
__________________ ARAMARK ROCKS !! Last edited by coolJ : 10-12-2001 at 06:27 PM. |
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#5
10-16-2001, 02:39 PM
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| you might find your answer with the people at the International Chili Society at www.chilicookoff.com good luck |
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#6
10-17-2001, 10:09 AM
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 I'd say just as much heat as you can handle, and then a bit more  Seriously, don't try to be a hot dog. The heat increases as it sits. If you have the opportunity to taste it as you add the jalapeno, do it a bit at a time.Kuan |
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#7
10-23-2001, 08:05 PM
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 Hey Coolj : I would finely dice those peppers and then use standard measurements for my managers recipe box . Remember that the heat in peppers can vary from crop to crop and from season to season . Its the little white membrane that the seeds hang from which contains the heat . So what do you want from your recipe ? Heat , flavor or maybe both . By the way I would contact my produce company and demand that I get a delivery of fresh whole peppers be they jalapeno , serano or habenero . Good luck and keep cooking !!!!!!!!!
__________________ The two most common things in the universe are hydrogen and stupidity ! |
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