| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I watched Good Morning America last week and they had a cook/chef on
the show that talked of a HOT PEPPER SCALE!!!! I believe he called it
a SCOBY, SCOVIE, SCOVY scale??????? I couldn't understand him that
well for his accent. I would like to ask anyone out here if they ever
heard of this scale and have a copy. The reason I ask is because he
said this scale rated HOT PEPPER's from 1 to 200. With a jalapeno
being only a 15. I like HOT PEPPER's and would like to find some of
these 200's and see just what he means.
Any help out there?????
Thanks,
Glenn
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3271.1 | Scoville Sting Method | PINION::HACHE | Nuptial Halfway House | Fri Oct 18 1991 11:17 | 19 |
He was referring to the Scoville Chart, which ranks capsicums in
heat from (I think) pimento to Scotch Bonnets (which may or may not
really be habs) to other things that I've never been brave enough
to try.
You can find the Scoville chart in 2B::CHILI if it's not in here
somewhere (it's kind of difficult for me to believe that it's not
anywhere in here, but good luck finding it).
One interesting fact about the Scoville is that the testing methods
are undergoing some change. Traditionally they take the juice of
a particular capsicum and dilute it in water. Testers taste the
water, increasing the amount of capsicum juice per billion (?)
until it stings. This is not a particularly exact way to test anything
and so they're working on more sophisticated ways to rate how hot
is hot.
dm
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| 3271.2 | CORRECTION: | PINION::HACHE | Nuptial Halfway House | Fri Oct 18 1991 11:20 | 5 |
I knew it wasn't right when I wrote it. The CHILI conference
can be found at RUSURE::CHILI, not 2B::CHILI.
dm
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| 3271.3 | what do you see? | ROBOAT::HEBERT | Captain Bligh | Fri Oct 18 1991 11:50 | 8 |
On a cooking show on ETV that I watched recently, the chef said that he
ALWAYS tasted the pepper, to determine its hotness. He said the variation
was so great that he had to do that. His formula was cute:
When I taste it, if I see angels I use the whole pepper;
if I see God I use half.
Art
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| 3271.4 | :-) | NOVA::FISHER | Rdb/VMS Dinosaur | Fri Oct 18 1991 15:25 | 3 |
note 2828 and may the deities have mercy on your soul. :-)
ed
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| 3271.5 | VAXWRK::NEEDLE | Money talks. Mine says "Good-Bye!" | Fri Oct 18 1991 17:54 | 5 | |
The top of the list is a pepper called the Haba�ero or Scotch Bonnet. Whenever I feel masochistic, I put a few of these in whatever I'm cooking. These are the type of pepper that you must wear gloves to handle! j. | |||||
| 3271.6 | PSW::WINALSKI | Careful with that VAX, Eugene | Mon Oct 21 1991 13:04 | 8 | |
The Scoville unit measures the number of parts of water necessary to dilute one part of the chile being measured to the point where it is no longer hot. Jalapeno peppers rate 2000 Scoville units, meaning that it takes 2000 parts water to completely dilute 1 part chile pepper. The habanero (or Scotch Bonnet) rates 150000-300000 Scoville units. In other words, 75-150 times hotter than a jalapeno. --PSW | |||||
| 3271.7 | Scoville Chart | PINION::HACHE | Nuptial Halfway House | Mon Jan 27 1992 12:03 | 22 |
<<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
-< How to Make them Goodies >-
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Note 2828.10 Incendiary Caribbean Hot Sauce 10 of 15
DCSVAX::COTE "Edd, 17, - Mousies, 13" 15 lines 14-JAN-1991 08:21
-< How hot? >-
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Aprox Scoville Units Variety
100,000 - 300,000 Bahamian, Habanero
50,000 - 100,000 Santaka, Chiltecpin, Tai
30,000 - 50,000 Piquin, Cayenne, Tabasco
15,000 - 30,000 deArbol
5,000 - 15,000 Yellow Wax, Serrano
2,500 - 5,000 Jalapeno, Mirasol
1,500 - 2,500 Sandia, Casabel, Rocotillo
1,000 - 1,500 Ancho, Pasilla
500 - 1,000 Big Jim, Anaheim, NM-6
100 - 500 R-Naky, El Paso, Cherry
Zero Bells, Pimiento, Sweet Banana
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