Q: Other than the variations in levels of spice, is there any reason to adhere to the specific chili pepper called for in a recipe? For instance, could I substitute a habañero or jalapeño pepper in an Asian recipe that calls for a bird's eye chili (and vice versa?) Or are the flavor profiles of these peppers very different?
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/VHRHdQ
No comments:
Post a Comment