All About Chilies What you need to know. S1 Ep177

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Here is a great tutorial about chilies their names both fresh and dried. How to dry and the heat profile of each. If you are planning on using chilies then this is for you. For a newer video on this same subject: • All About Chillies S4 ...
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31 май 2016

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@texascookingtoday5873 4 года назад

For a newer video on this same subject: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x_oDfYwI9lQ.html

@fionnmaccumhaill3257 Год назад

What's the difference between a New Mexico chili and an Anaheim chili?

@EverestLeadershipTV1 4 года назад

It’s about time to have a video that explains peppers unlike others full of babbling and nonsense. Now, I finally understand what chipotle, chili etc are. Thank you for a professional presentation.

@texascookingtoday5873 4 года назад

Thank you for watching, and please try some of my other videos, I have a lot of very good recipes on here. 😃👍😃

@whitey5682 Год назад

Peppers and chilies are two different things

@bertifrasilmeye995 9 месяцев назад

Chipotle meco is the name.

@ericknight69 Год назад

Each species of pepper has its own unique flavor profile with each color also influencing the taste of the pepper. For me, I love the Capsicum annuum, Capsicum baccatum, and Capsicum pubescens the most. Methods of preparation definitely influence the flavor as well. Thank you so much for sharing your knowledge.I love the variegated jalapenos, the chocolate jalapeno aka the Azabache created by hybridizer Stephen Van Gelder. Poblanos are another of my favorite you showcase. A nice mild pepper with a rich taste. Variegated and very colorful poblano are also right up my alley. So much is about the looks as well as the taste.

@fionnmaccumhaill3257 Год назад

What's the difference between a New Mexico chili and an Anaheim chili?

@ValorWarrior5258 Год назад

I have always loved eating fresh cayenne pepper with a sandwich! Thanks for giving us a heat scale! I bought my first poblano, and now I think I know how I am going to cook it! I grow cayenne every year, and can eat a handful a day in the summer for lunchtime sandwiches with sliced tomatoes! Love jalapeño, use them for eating whole, with sandwiches, or as cayenne, pickling in vinegar for sliced or whole. I love the pepper juice with my pinto beans and cornbread! ( a note: the Serrano was at my local Walmart for the first time, and wheweeee!!! They are hot! I did use a small amount in my last pot of chili, and some homemade vegetable soup. It added a nice heat to them!, but by themself with a sandwich, ouch!)😂😂

@maryie9876 2 года назад

chiles de arbol are so darn delicious and spicy🤤 they are so enjoyable for me i carry them in my purse when eating out at restaurants lol

@texascookingtoday5873 2 года назад

I use them on my pizza. It's good stuff.

@alanparedes2427 2 года назад

Are chile de arbol just Cheyenne Peppers ?

@massagetherapyforinjuriesf8197 Год назад

6 years has passed .. and your video helps a lot when I cook… thanks

@texascookingtoday5873 Год назад

Thank you.

@smashexentertainment676 9 месяцев назад

I'm in the game mostly for spiciness. The most mild pepper I grow is Chocolate Habanero, which I can just eat fresh, I like the taste. All the rest are over a million Scoville, that I turn into powder, freeze, pickle, make sauces. If you ever go to South Korea, you'll need all the tolerance to heat you can get ))

@gio.4901 2 года назад

Wow you explain things so good! I really learned a lot about Chili Peppers and I'm Mexican lol. Thank you!

@stephengardiner9867 Месяц назад

I grow chilies as a hobby and for culinary use. They all grow quite well up here in Canada. Years ago, I went on a road trip to the southern states and in a grocery store I bought a packet of Pequins. Months later, back in Canada, out of curiosity I planted a few of the tiny seeds. I swear that ALL of the little beggars germinated! That got me started on growing other varieties. Last summer I had ALL of the official world's hottest record holders in my back yard (who would have guessed that one of the record holders was from England!...Dorset Naga) and I got loads of what I call "stupid hot" peppers. Way too hot for most culinary uses though. I have grown Guajillos up her and some very interesting South American varieties. The Aji Charapita produces peppers that , at best, are about 3/4 the size of a regular green pea but they have a bite!

@allthosedamnvampires Месяц назад

This video is amazing, thank you. I realized I didn’t know anything about chilis and wanted to know more, and this video went above and beyond!

@greasymuchacho 3 года назад

I love how excited you are about these chilis. I grew my first garden this year in our new home. Lots of different types. Cool video.

@Tatjanak1989 3 года назад

this was so informative, i actually ended up taking notes on my phone for next time i'm at the store. thank you so much!

@luisochoa5550 4 года назад

Boy, you know your chilis! Thank you for the thorough explanation and demonstration.

@Wyobrd 2 года назад

Great instructive video. I think the term for pepper heat is Scoville, not Scofield.

@bgleadbetter Год назад

I came here to say this.

@beaniegreen4849 7 лет назад

what an excellent informational video, best one on chilis I have found.

@nicelady51 2 года назад

Scoville Heat Units Jus' so you know..

@MyAlbertC Месяц назад

Thanks for sharing this information as the time laps.😊

@David.C.Velasquez 5 лет назад

Of all your informative style videos, this is the one I recommend most. The detail is great and the number of different chiles you've assembled here is amazing. Hopefully you can revisit this subject someday.

@texascookingtoday5873 5 лет назад

I think it is about time to make another chili video, your right and I'll extend it with other variety's. That's a good idea for a video for this fall, thank you. 👍

@David.C.Velasquez 5 лет назад

No! Thank you Chef Trotter... you've stuck it out and become a true "great chef", in my humble opinion. I'm appreciative that you take time to reply, and frankly honored to see your work and dedication. It's also inspiring to see your skill as a video producer grow and refine.

@terrishanenburg8908 13 дней назад

I had no idea it took so long to dry chiles. I lived in Phoenix from 1962-1985. We could dry grapes to raisins in 10 days, plums to prunes in 14 days, jalapeños to chipotle in 20 days. Now I live in the desert of Eastern Washington. We are located at the confluence of three rivers with about 50 to 70 % humidity. So I will need to be patient with drying process! Much was learned.

@texascookingtoday5873 13 дней назад

When I made that video I was still living in Dallas and the humidity there was about the same as that you now have. Now I'm in the Texas panhandle I'm back to low humidity and am able to dry much faster. Humidity makes a huge difference in drying times. BTW, MIT has put out some new info on water evaporation related to green lights at a 45 degree angle please take a look.

@dogdays6995 2 года назад

Great information. I learned the difference about Poblano and Ancho peppers.

@texascookingtoday5873 2 года назад

I'm using YOUR comment on my new COMMENTS VIDEO. Enjoy.

@whatifitnt Год назад

💖💫💞✨💝 THANK YOU!!!! Now I need a chart 🤩😂

@isaacbalto8263 10 месяцев назад

Awesome. Thank you for the presentation

@sirjhonson8218 2 года назад

I make salsa from Jalapeno`s for my mild salsa and I make a hot batch with the one I made by adding serrano`s to the mild . Its a quick short cut if you need both hot and mild . There are 5 of us and some like it hot and some don`t . My daughters boyfriend said I`m Mexican and I like the hot stuff . I made the Salsa Verde with the fried Serrano`s in oil that you put in the blender adding salt and oil only . He slathered that all over his food and could not eat it . The dog would not even eat it . LOL I told him to be care full with that .

@kee7678 4 года назад

Great stuff, thank you very much!

@bretturner3413 2 года назад

Beatifull class!thanks for the knowledge.

@joecontreras5068 Год назад

Great presentation brother and good presence,confident,sure of yourself,convincing

@AshleyAshleyAshley395 3 года назад

Thank you for making this video. This was very helpful. Peace and blessings ❤️

@texascookingtoday5873 3 года назад

You are so welcome, thank you for watching. 👍😃

@kookiemonster7994 Год назад

Great info, thank you

@evelyngalarza67 11 месяцев назад

Great info thanks for sharing. Been looking for this information for a long time.

@TheBoxFort759 3 года назад

Thanks for the great video. I appreciate your Spanish pronunciation on the chili names. Just as good as your knowledge OF the chilies.

@Cuteglamshopper 2 года назад

Thank you so much for your time in putting this video together. So well explained.

@texascookingtoday5873 2 года назад

You're very welcome!

@brendaowens2466 11 месяцев назад

Very informative. Thank you sir.

@kdrop4890 2 года назад

good video thank u for making and sharing with us !!

@tnh4235 3 года назад

Great information! Have been wondering the differences! Thanks!

@MsKmw15 8 месяцев назад

It's so crazy that I think something and there you are....with the answer! Keep it coming!

@bicivelo 2 года назад

What a great video. Thank you!

@seacoast4950 4 года назад

You presented this very well. Very informative. 👍🎉

@noneofyourneps7304 2 года назад

Very informative, thank you!

@deer.2016 8 лет назад

Thank You,good information.

@Cali-Girl 3 года назад

Excellent presentation. I loved the drying process, I had no idea they changed so much.

@texascookingtoday5873 3 года назад

Glad it was helpful! 👍😃

@spencertoler6611 2 года назад

great video, this clears up a lot of confusion

@otmargreb6110 2 месяца назад

Very interesting. I've been taught much! Am I now a "Pepperologist, lol! I sure feel like it!. Interesting subject! Love this segment!

@homermtz 2 года назад

Great video 20min of my life worth giving

@ldub___7724 3 года назад

Absolutely beautiful video

@russbarker2727 Год назад

Here in New Zealand, I grow, Jalapenos, Hungarian Hot Wax, Cayenne, mostly. I make hot sauce, pickled chillies, chilli sauce, paste, and plenty of other stuff.

@yanirisencarnacion04 2 года назад

Very informative video. thanks

@guillermolledowolkowicz7085 4 года назад

Quick guide to spanish powder chillies: Pimentón de Murcia: made with sun dried ñora peppers, our sweetest pepper and our most common dried pepper. Not spicy. Pimentón de La Vera: really common powder. From Extremadura. Slowly dried (it can take more than a month) with light smoke without sunshine. Made with different varieties to create three blends: dulce (sweet), agridulce (lightly spicy) and picante (spicy). Pimentó tap de cortí: from the balearic islands, made with the pepper that has the same name. Sun dried. Used to give flavour to the sobrasada, like a soft chorizo. Not spicy. Pimentón de Candeleda: from Castilla la Mancha. Dried slowly with smoke without sunshine. Made with a blend of varieties. It's judged by its quality as colouring powder. Not spicy. All the pimentones are seedless. The smoky flavour is soft in these peppers and they can't be used to give a chipotle like flavour.

@texascookingtoday5873 4 года назад

That's very cool, thank you for the info.

@kennethlittle4873 2 года назад

Great video. Thank you

@adda312 2 года назад

I learned so much from this video! I never knew that Chipotle is dried Jalapeno.. Also interesting to know that where I live the go to chili people use when they cook (chili in pretty much anything that has a sauce or stuffing, even young kids eat all the spicy things) is basically habanero. So when you said it's commonly used for cooking, that really rings true for me.150K scoville units is apparently our baseline; and then often we add extra hot sauce or pepper as we call it to the dish upon serving or serve with a sambal on the side, made from an even spicier chili. In dishes were its more about the aroma we often cook the whole chili with the dish, make sure it doesnt break or burst lest your food becomes inedible, and remove before serving.

@oirampeceda2409 8 месяцев назад

Great presentation ❤

@mralloc23 Месяц назад

This video was great. I've been trying to broaden my pepper game and this summed up quite a few peppers I was curious about.

@marianvlad9047 2 года назад

Thank you very much. So interesting infos! Already subscribed.

@texascookingtoday5873 2 года назад

Awesome, thank you!

@kirkbrown8189 8 месяцев назад

Great video , even makes sense to an English man with no indigenous chilli culture.. but who has learnt the pleasure of growing and cooking with chillis . I’m a particular fan of the Hungarian Hot Wax, a mild, largish chilli, great with stewed pork and green lentils or added to a jar of pickled onions or beetroot.

@cindyhenry9101 8 лет назад

What a wonderful video. Thank you especially for stating that dehydrating is not the same as drying in this case. Watching this video I was going to grab some jalapenos and start dehydrating them, expecting them to change to the red ones. Oh boy, you saved me a head ache. I will still dehydrate some to use in cooking, but I won't be expecting them to change. Love you videos.

@texascookingtoday5873 8 лет назад

I will also be doing a part two on chili's covering flavor profile, re-hydrating, making chili paste and chili powder. Thanks for watching.

@minijoseph678 4 года назад

Very good informations

@robertevans8024 4 года назад

My experience with drying peppers is to let them become fully ripe before drying them. The green ones tend to get spots or become rotten before they get a chance to dry out. It also brings out the best heat and flavor.

@DerSaa 2 года назад

Use a drying machine or an oven...

@ttb1513 Год назад

@@DerSaa @14:25 he mentions that dehydrating and drying are not the same thing and shouldn’t be confused. Also, green peppers can taste quite different than colored ripe peppers, and have different heat.

@Krahamus Год назад

@@ttb1513 Drying machine does not dehydrate chilli, to dehydrate chilli you use water.

@xavaloy Год назад

@@Krahamus you mean "rehydrate"? Dehydration removes water

@karenr3297 3 года назад

I love this video. You rock at those pronunciations

@texascookingtoday5873 3 года назад

Thank you. 👍😃

@chadfletcher8474 3 года назад

Thank you for explaining these differences.

@texascookingtoday5873 3 года назад

You're very welcome.

@julieparker9298 4 месяца назад

I needed this. 🎉

@bigrickshaberdashery2759 4 года назад

awesome, thanks

@jonahdockery4825 2 года назад

Amazing video

@janiesoto3736 11 месяцев назад

Don't forget the Piquin! One of my favories!!!

@oirampeceda2409 8 месяцев назад

My mom's chili Piquin sauce, that my brother has been making since her passing. It is delicious!

@SincerelyLegenia 3 года назад

Thank you! Love this video!!

@texascookingtoday5873 3 года назад

Thank you for watching.

@Mattropolis97 6 лет назад

Wow, I thought I knew a lot about peppers but I guess I was wrong. I especially found the drying vs dehydrating thing useful. Thank you!!!

@texascookingtoday5873 6 лет назад

Thank you for watching. There is a lot to know about chili's and this was just the tip of a very large berg.

@Mattropolis97 6 лет назад

Texas Cooking Thanks for your reply! I’m actually an American studying abroad in Japan for a year right now. I heard you mention “Japanese chili’s” but I can’t seem to find any fresh hot peppers in supermarkets here (food here is very rarely spicy.) I’ll look a little harder, but I’m definitely excited to go home and try drying out some peppers of my own!

@texascookingtoday5873 6 лет назад

Japanese chili's are a type of chili not necessarily a chili grown there. You might consider ordering them online and having them shipped to you. Even fresh chili's have a long shelf life so shipping shouldn't be a problem. I recommend trying the Banana Pepper, Anaheim, and Poblano first.

@chickenmama5051 2 года назад

Thank you, great info!!!

@texascookingtoday5873 2 года назад

Glad it was helpful!

@Sydney-Ghumo 2 года назад

Great no-BS video. Liked and Subscribed from Sydney.

@texascookingtoday5873 2 года назад

Welcome aboard! Thank you for that.

@Sydney-Ghumo 2 года назад

I have been growing Carolina Reaper since early this year and done like to waste food. Any idea how I can reduce the heat on these to use them in cooking? I have discovered that using coconut milk or powder helps, and so does frying chilies. My wife and I eat spicy food as we have Pakistani roots but this is too much to handle, even for us. Thanks!

@squashedeyeball 8 лет назад

This video is a diamond to be found! I never knew that there are such differences in the hotness. That's why some of my "hot" souses were weak, and others were pure torture, even thought I used the same ingridiants. hehe

@texascookingtoday5873 8 лет назад

I am willing to bet your hot sauces are about to get a whole lot better. Thank you for watching.

@nasrinara3878 4 года назад

Good

@zacktoby 2 года назад

Very difficult to get a of variety of chilies here in Australia. Thank you for telling me about chipotle, they are often referred to in recipes. I will share my favourite joke: Q. What is the weather like in Mexico? A. Chili today, hot tomalie. (maybe it only works with an Aussie accent)

@benda777nba 2 года назад

Haha

@rayhenry5458 Год назад

I was born & raised in Tx, 71 yrs old and remember when I first heard that joke from a school buddy Westly Clark in the forth grade. Been a long time --- can't believe I still recall his name.

@oirampeceda2409 8 месяцев назад

Very funny Bugs Bunny 😂

@matth5275 2 года назад

Great job. Really good summary

@texascookingtoday5873 2 года назад

Thank you.

@joechacon8874 2 года назад

Great video. Thank you for the information. I bought a package of Ancho Chile thinking it would be hotter than a Red Chile, little did I know Ancho Chile is just dehydrated Poblano's. Great information.

@kenweerts3869 5 лет назад

Never to late to learn , but I would have liked to know this years back.

@texascookingtoday5873 5 лет назад

Thank you for watching, I'm putting together a new video on chili's, should have it out in a few weeks. 😀

@roberthanan487 3 года назад

GREAT VIDEO

@michaelhartigan8936 6 лет назад

that BBQ sauce was delicious family loved it --loving my food mill

@texascookingtoday5873 6 лет назад

Sounds good your gonna love that mill when making fresh mashed potatoes.

@lisaglavish4876 Год назад

I grow both sweet and hot paprika peppers in my greenhouse. The hot have quite a bit of kick- a bit more than jalapeños. Thanks for the video!

@RespectorRevenge 7 лет назад

Grate info thank you

@texascookingtoday5873 7 лет назад

Your welcome thank you for watching.

@VigilanceRifles 3 месяца назад

I learned a little more. Nice video. I did not know a chipotle was a dried smoked Jalapeno

@kimberly1567 4 года назад

Thank you so much for your time and efforts in creating this wonderful and informative video.

@texascookingtoday5873 4 года назад

Thank you for watching.😃👍

@nik78757 2 года назад

What is a Schofield unit/rating? Any relation to Major George Schofield?

@jeffhathaway6515 2 года назад

Thanks for the video. Its actually Scoville units, as opposed to Scofield. I enjoyed the video though.

@angiegonzalez8596 10 дней назад

Thank you same thing happened to me yesterday, in my Mexican market. Poblanos was marked as pasilli

@penanapa84 2 года назад

Sr thank you so so much I been looking for year for a correct chille name and type and Iam Mexican sr and the poblano and pasilla are completely different and I felt it in my guts and now I will show them they were wrong so thank you for your very excellent video

@goblinking2012 8 лет назад

Thanks for a great video, immediately subscribed. I'm over the pond in England and all you can get in the supermarket is "red" or "green" chilli's. I love me various hot sauces and that tends to be my spicy kick. I'm now off to see if I can get any of those awesome looking specimens on a website over here. Cheers Stuart!

@texascookingtoday5873 8 лет назад

That's cool, thank you for watching. Get some of those poblanos they are off the hook good.

@Born2concur 3 года назад

No ñ in habanero. But it’s cool. Your video was great: I learned a lot. I like how it’s framed from “normal cooking”. It’s not just a blow hard Carolina blow your hole off kind of sauces and peppers. :)

@joshlipp8800 3 года назад

great video

@texascookingtoday5873 3 года назад

Glad you enjoyed it. 👍😃

@shayybeebabe 3 года назад

This video was a God send!! Im making hot chile sauce and someone came home with a bag of arbol chiles and i needed to know how much to put in the oil and this was VERY informative you def. have a new subscriber

@benf8706 3 года назад

I also was confused by the inaccuracies at a King Soopers in Colorado Springs 😂 Being a white guy from the Midwest I just assumed I had been thinking wrong, and the store was right

@franciscomejia9549 3 года назад

excellent video dude

@texascookingtoday5873 3 года назад

Glad you enjoyed it. 👍😃

@426superbee4 2 года назад

Now if your going to grow peppers, grow the ones that are your favorites ! Some time like jalapenos there cheaper just buy them at your store. On the other hand Orange habaneros are like 4 bucks for 10 pods. So its cheaper to grow that pepper! AND the ones you can't buy at the store, Its cheaper to grow cayenne rather than buying it at the store! So that another 1 i grow ~1 more example Green chilis! Only get the can ones at the store, So that 1 to grow as well !

@chagoot1024 2 года назад

How do you keep them from going bad (mouldy)?

@texascookingtoday5873 2 года назад

Do as the Hispanics do and hang them by the stem or turn them over every day keeping them on a rack so they don't sit flat on a surface.

@nickyp310 2 года назад

Love this video! RE: the Jalapeno, do you know what influences the heat? 2,500-8,000 Scoville is a pretty wide spread. Is it ripeness or any other variant we can look for?

@dwightmcqueen5771 20 дней назад

Sarenos and jalapeños are my favorite

@texascookingtoday5873 13 дней назад

They both have great flavor.

@2010dinodance Месяц назад

There is a Lot of confusion about language these days. Keep Growing.

@vincenttisdale1059 2 года назад

Thank you for posting HABANEROS. Now I have a reference video for those who don’t know the difference between them scotch bonnet and Trinidad Scorpion peppers. And…. Poblanos and Anaheims must only grow hot in Texas and lower

@dwightmcqueen5771 20 дней назад

I love hot peppers

@dtb4394 Год назад

The extremely hot, dangerous orange one looks similar to the harmless orange one top left, between the red and yellow ones. I am just getting accustomed to jalapenos. Since I found out the health benefits. Getting to like spicy food as well. Taking it easy and cautiously seems to be the best way to proceed. Even bell peppers have very much different strengths of goodness in them, I heard. Green being the lowest strength of goodness not hotness and yellow being the best. I think I got that, correct? Always best to check though too. Even jalapenos vary in goodness by their color. Wow, they really changed as they dried out. Are they still ok to consume after drying out that much? Thanks for posting.

@adamlee3789 4 месяца назад

Best video on peppers. Simple and to the point... yet very informative. Well done sir!

@dbasarich 3 месяца назад

I have a great plant(looks like an Arbol chili) and I am planning on selling them but when I bought the plant it was called something else but looks identical. I want to put it on our co op order form....what should I put the description as??? Just red chili?

@buckeyedarren 4 года назад

I did not know that the ancho was a dried poblano so thank you.

@wendyaminzadeh2165 7 месяцев назад

It was my first time watching .. i am trying to see which chili to use to make a sweet hot thai sauce .

@suzannebrown945 16 дней назад

❤

@Amanda-cn3pk 7 месяцев назад

I have a pepper plant that produces small peppers about 1.5 inches long, that are almost blk and turn red and super hot. Any idea what it may be? I unfortunately can't remember what it is. I did plant it from seed. Its a huge plant, as I have overwintered, it is going on 3 yrs old.