The Basics: Crushed Red Pepper Flakes

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Cooking Essentials

The Profile

Crushed Red Pepper Flakes

 Dried & crushed red chili peppers are used as a spice in many dishes as well as sparingly as a condiment. They include the fleshy portion of the pepper, the membrane & the seeds with the latter components holding a good deal of the heat. A variety of peppers are used to produce them that generally register on the Scoville Scale, a chart specifically designed to gauge the heat level of peppers, between 30,000 to 50,000 with cayenne & ancho being some of the most popular. Bell peppers fall at the bottom of the chart with a rating of zero while jalapeños can reach up to 10,000 & habaneros fall mid-range with a rating between 100,000 to 350,000 in comparison. Expect a medium range heat ideal for dishes including Classic Beef Pot Roast, Chicken Parmesan & Smoked Chicken. Learn how to use crushed red pepper flakes in your very own kitchen.

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How To Use Crushed Red Pepper Flakes

Crushed red pepper flakes can offer instant heat to many dishes including pizza, Classic Bolognese & Spicy Baked Ziti. It’s often used in custom seasoning blends such as Tex-Mex-Steak Seasoning making grilled & smoked meats come alive. They can be quite spicy so a little often goes a long way which is certainly the case in Parsley-Garlic London Broil.

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Although a pinch will generally do the trick, particularly if adding crushed red pepper flakes to a single serving of soup, Italian specialties or sandwiches, it’s best to follow recipe instructions when adding them to dishes. A set of measuring teaspoons is the best tool to use as often times a 1/4 teaspoon of crushed red pepper flakes is all that is needed to offer a fair amount of spicy heat to recipes that yield two to four servings. 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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