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.

All the Barbecue Basics You Need to Know

Learn the basics for a successful barbecue

Barbecue cooking, like any type of cooking, is an art that requires experience and rigor. The difference between cooking in an oven or on a stovetop and cooking on a barbecue is that barbecue is a mix of two types of cooking. First, you have direct heat coming from the gas (if it's a gas BBQ) or the embers of the fire (if it's a wood BBQ), which is heat that cooks the food from below, just like on a cooktop. Then you have indirect cooking when the lid of your barbecue is lowered. Barbecue cooking has more heat, but you have much less control over it. On your oven, you just need to set the thermostat, but a gas barbecue can heat up to over 500 degrees in just a few minutes... So it's impossible to go off and have a beer or two when you're barbecuing, you need to pay close attention to the cooking of the food.

The extreme heat and the direct and indirect cooking are the very basis of BBQ cooking. We use this high heat to cook food quickly, which is why you need to turn the food over rapidly to avoid burning it. At the same time, if you turn your food too quickly, it will become dry and lose its taste qualities. The secret is to turn the food at the right moment, neither too early nor too late... It's quite an art.

How to know when to turn the meat
Let's take the example of a hamburger patty cooked on the BBQ. Place it on the side of the grill so that it's not in the center, which is the hottest spot. Being very careful, gently lift the side of the patty, when the grill lines become black it's time to turn the meat, and do the same when cooking the other side.
Knowing when to turn food requires experience and a perfect knowledge of your BBQ and the quality of the food. For example, still in the case of this steak, we will only turn it once, if it is really very thick (more than 3 cm thick) it will need to be turned 3 times so that it is not burned and cooked in the center.

Basic tips for a good barbecue
These are basic rules, simple to respect and implement.

Rule #1: Always use a clean barbecue
Rule #2: Put a little oil (olive, sunflower, etc.) on your barbecue grill before lighting it so that the meat doesn't stick.
Rule #3: Allow enough time for preparing your BBQ.
Rule #4: Always keep an eye on your food while it's cooking
Rule #5: Never use water to extinguish flames produced by the barbecue. The flames are due to excess fat in the food, to remedy this simply move the food on the grill.
Rule #6: Do not add sugar, sauces, or marinades to the meat during cooking, as this will burn the meat.
Rule #7: Keep the barbecue away from any flammable elements, such as gasoline, wood, your house, hay, etc.
Rule #8: Season or marinate your food at least 1 hour before cooking so that it absorbs the flavors well.
Rule #9: Use the appropriate accessories, cutlery is for eating and not cooking, so think of tongs, etc.
Rule #10: Always make enough food for everyone, barbecue reheats very well...