I have seen the hotness of peppers vary *greatly* between the same species in the same garden, and even on the same plant. How do restaurants and other food preparers manage to get a product with consistent hotness?

Question

I have seen the hotness of peppers vary *greatly* between the same species in the same garden, and even on the same plant. How do restaurants and other food preparers manage to get a product with consistent hotness?

In: 1743

Answer 1

Good chefs taste their food as they go along. They don’t just “put in 2tsp of salt”. They add the salt and make sure it tastes how they want it to.

I once saw Gordon Ramsay yelling at some chefs because they refused to taste the food. They kept insisting “I know what it tastes like”. Turns out they didn’t.