Hey!
So, has anyone ever shifted their recipe from using dry, dehydrated reaper pods to using fresh peppers?
I have a recipe that is very locked in, which uses reapers. I have always had to use the dry pods, but now I have a fresh pepper supplier. Any advice on making this transition? Should I use the same weight in the recipe? Should I use less and keep taste testing until the heat is where it should be?
I have heard that the heat of 1 fresh pod is similar to 2/3 of a dehydrated pod. Thoughts?
Thanks!
So, has anyone ever shifted their recipe from using dry, dehydrated reaper pods to using fresh peppers?
I have a recipe that is very locked in, which uses reapers. I have always had to use the dry pods, but now I have a fresh pepper supplier. Any advice on making this transition? Should I use the same weight in the recipe? Should I use less and keep taste testing until the heat is where it should be?
I have heard that the heat of 1 fresh pod is similar to 2/3 of a dehydrated pod. Thoughts?
Thanks!