What is the hottest chili pepper in the world?

Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.

What is the Scoville scale?

The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale , but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.

How many chili peppers exist and which ones?

There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.

A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!

Do hot sauces make you gain weight?

Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.

marking meat on the barbecue

Caramelizing meat

This method is a bit special to explain. It only applies to small foods: steaks, ribs, pork chops, etc... I called it caramelized but it's not quite that. The principle is to sear the meat at high temperature to get a crispy surface. However, when you use a sweet marinade, this will lead to caramelization of the surface, you can use this technique with pork, chicken, turkey, etc... To achieve this result, you need a very high temperature from the start of cooking.

Caramelization is also known as the Maillard reaction, caramelization occurs when you heat sugar and amino acids. This reaction occurs between 148 and 260°C.

burnt meat

The meat is considered burnt when its surface becomes brittle and completely black. Burnt meat is dangerous, firstly because the burnt taste is very unpleasant, and secondly because it's dangerous for your health. The meat blackens when it comes into contact with a metal grill that's too hot (above 260°C). Therefore, you shouldn't set up the grill too far in advance.

How to achieve beautiful grill marks

As you've understood, to achieve beautiful grill marks on your steak, you need to preheat the grill beforehand. Above 260°C, however, at this temperature, you shouldn't leave the meat on the grill for more than 1 minute, or it will be burnt. The goal is to get a piece of meat that's well-grilled on the surface and juicy in the center. Don't be afraid, most people seeking this result flip the meat too quickly, you should wait between 45 seconds and one minute (or more if the grill wasn't hot enough), you should get a brown color, not golden. Just be careful not to overcook the meat, which would make it dry.

To get beautiful marks, the work begins even before lighting the fire. The first thing is to have a very clean grill with no trace of fat. This way, the contact between the metal and the meat will be optimal. The second thing to do is to coat the cooking grate with a little sunflower oil. Don't use olive oil, which starts to burn at a lower temperature, which will give your meat a bad taste.

For the meat, make sure the grill is completely dry. Of course, for marinades there's no problem, but the meat needs to be well-soaked. Take your meat out of the fridge before cooking it, because a few drops of water are enough for the meat to detach from the grill and the result won't be as successful.

the sauces

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