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

Red seal chef here…

We do several things to ensure consistency of flavour.

1.) massive batches smooth out spikes and valleys in flavours.

2.) we taste the food A LOT! When making a batch of something it is common to have tasted it upwards of 20 times to ensure it tastes right (20 is a lot and you don’t hit that amount to often)

3.) consistency in product. When we use something like peppers, we stick to one supplier as much as possible.

These three factors will pretty much guarantee it tastes the same every time every day.