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Finding the Right Foods For Your Event

If you are planning an event, you will want to make sure that you have the perfect food on hand to serve to your guest. I used to always worry about serving the right food to my friends and family. However, all of my worries were quickly solved when my friend suggested a fantastic food supplier. The food supplier could deliver fish, red meat, wines, cheese as well as a selection of foreign dishes. When I served the food, my friends and family were all really impressed. I decided to start this blog to encourage other people to use their local food supplier.



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Finding the Right Foods For Your Event

How Your Cooking Methods Impact the Flavour of Chilli

by Phillip Medina

Chilli is well known as the go-to spice when you want to add a bit of heat to your cooking. Its spicy flavour has made it an integral part of many cuisines around the world, not to mention anyone who wants to fire up whatever they're cooking.

It's pretty simple to cook with chilli, right? You add more to the dish to make it spicier or hold back for a milder result. While this is broadly true, the situation is actually a bit more complex than that; it all depends on exactly how you use the chilli. Here are some of the ways you can significantly impact the way chilli flavours your cooking.

When you add it

Chilli is often one of the first things that go into the pan, so it's present throughout the entire cooking process. This is a great way to make sure the spicy flavour is infused throughout the whole dish, and it evens out the flavour.

Adding it near to the end, however, will give it less chance to spread, so a lot of the spiciness will still be concentrated in the chilli itself. This isn't necessarily a bad thing — it creates sharp spicy pockets that can be quite enjoyable when eating.

What you do with it first

Dry-cooking your chilli before you add other ingredients can reduce the capsaicin content somewhat, reducing the heat. Frying it in oil, on the other hand, deepens and enriches the flavour, so be cautious to get the balance right.

Chilli typically gets milder as it ages, so if you've had some that's been stored for a while, it might not have the kick you expect. Keep it in an airtight container if you want it to keep its flavour for longer and adjust your methods and quantities if you need to.

How it's prepared

Finely grinding or blending chilli can release more of the flavour quickly, so it will make dishes that are cooked for short periods hotter.

You can also buy crushed chilli to add to vinegar or oil for infusing. With vinegar, the acid will reduce how much spiciness can be tasted, so bear that in mind. If you use chilli flakes that have been stored in oil or vinegar, expect it to have lost some of its potency.

What you cook it with

Having a complex blend of spices will normally reduce the impact of chilli because more flavours combined hides it slightly. This is also true of ingredients like onion and garlic. Cream and yoghurt will also mask some of the heat, as will vinegar or citrus juice.