Jalapeno seeds and cooking?!
so i love grilled plain jalapenos!. i get them often at returanse and i love them!. the only problem is that unbearable sting of heat you get from the mimbrain and the seeds!. if i was to de-seed the pepper b4 i grilled it, would it still come out as juciy or will this cook the moisture out!? does any one like me have a love for jalapeno maybe have some good ideas of this to go with it without making a "dish" of it!?Www@FoodAQ@Com
Answers:
The short answer: No!.
And the long:
Only small amounts of capsaicin (the real hot stuff) are found in the seeds!. Small amounts are also found in the white ridges that run up the inside of the peppers!. The majority of the capsaicin is found in the inside wall of the pepper!.
Capsaicin does seem to be changed chemically when mixed with fats though, drastically reducing the heat!. The aforementioned idea of stuffing them with cheese would be a perfect way to reduce the heat!. But that isn't really conducive to grilling!. Perhaps drinking some sort of dairy drink or cocktail, or superfluous use of butter (which is my poison)!.
You can also try peppers that are a little lower on the Scoville Scale (The Hot Scale), such as Anaheim Chilies or Poblanos, which are both about half as hot as Jalapenos, and both readily available at supermarkets, even here in the Northeast U!.S!.
Cheers and Beers!
Baron Von LipwigWww@FoodAQ@Com
And the long:
Only small amounts of capsaicin (the real hot stuff) are found in the seeds!. Small amounts are also found in the white ridges that run up the inside of the peppers!. The majority of the capsaicin is found in the inside wall of the pepper!.
Capsaicin does seem to be changed chemically when mixed with fats though, drastically reducing the heat!. The aforementioned idea of stuffing them with cheese would be a perfect way to reduce the heat!. But that isn't really conducive to grilling!. Perhaps drinking some sort of dairy drink or cocktail, or superfluous use of butter (which is my poison)!.
You can also try peppers that are a little lower on the Scoville Scale (The Hot Scale), such as Anaheim Chilies or Poblanos, which are both about half as hot as Jalapenos, and both readily available at supermarkets, even here in the Northeast U!.S!.
Cheers and Beers!
Baron Von LipwigWww@FoodAQ@Com
I think if you take the seeds out first it should be okay!. You could try to leave a little bit of the top on (like a hinge) then deseed the pepper by twisting a paring knife around inside the pepper, then shake it out!. Flip the top back on and poke it with a tooth pick to kinda seal it!.
Or you could just take the top off, deseed as above and then grill, I'm not sure if the previous answer would work, but it's an idea!.Www@FoodAQ@Com
Or you could just take the top off, deseed as above and then grill, I'm not sure if the previous answer would work, but it's an idea!.Www@FoodAQ@Com
you can also leave the seeds in and eat them like that!. have you ever seen people eat them after dipping them in salt!? the salt takes some of the hot out as well!.Www@FoodAQ@Com
Why don't you deseed them and stuff them with something like cream cheese or sausage!. MAybe you could stuff them with sometheng and then wrap them in bacon!. YumWww@FoodAQ@Com
take out the seeds after grilling them!.Www@FoodAQ@Com