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Help Muted Spices After Cooking

Thanks for the reply. I do coat the chicken before pan frying and have used flour or other things and have added more spices, but they tend to get lost in the flour.

I need a way to maximize the spices when cooking. I believe cooking kills the spices. However, I don't want to use the spices after cooking.

Feb 26, 2012
ar3582 in Home Cooking

Help Muted Spices After Cooking

Hi I marinate chicken overnight in spices (cayenne and curry powder) and then pan fry it. After it's cooked I really enjoy the chicken, but I can barely taste the spices. I don't want to create a sauce since I want a crunching coating. Has anyone solved this issue?

Feb 26, 2012
ar3582 in Home Cooking

Korean Assi/Wang Coarse Ground Red Pepper Powder VS Chinese or Indian.....

Hi joonjoon, thanks for the info! It would be great to hear your ideas on how to add heat cheaply ie.,Do you have any ideas or places in mind to get them for about <=$3 a pound with cheap shipping?

Feb 22, 2012
ar3582 in General Topics

Korean Assi/Wang Coarse Ground Red Pepper Powder VS Chinese or Indian.....

Hi Luckyfatima, thanks for the info! I have no problem crushing or grinding peppers. However, I need a place to buy them cheaply since I could use a 3 lb bag. Do you have any ideas or places in mind to get them for about <=$3 a pound with cheap shipping?

Feb 22, 2012
ar3582 in General Topics

Korean Assi/Wang Coarse Ground Red Pepper Powder VS Chinese or Indian.....

Hi recently I purchased a large bag of Assi brand hot coarse red pepper powder. I wanted to use it for cooking....I was surprised to find that it had NO spice at all to me. I am looking for some really spicy crushed or slightly ground pepper flakes in a large bag 1-3 pounds for around $2-6. I am not using it to cook Kimchi and the reason I bought this brand is because it was recommended to me by an Asian friend and he knew I wasn't using it for Kimchi. I have to admit the price for it was great at about $6 for a 3 pound bag, but again I need much more spicy.

So my questions are what are the general differences between Korean, Indian, Chinese....versions of their crushed red chili pepper powders? Are the Korean brands less spicy than the other countries? Do the Koreans ferment their powders and the others don't?

Lastly, I need some recommendations of a brand and product with a price please for 1-3lbs in the $2-6 range please. I will then call the company and see if anyone in my area sells it. I really appreciate the info. I have called many Asian markets and people just don't know the specifics of this product. I also could not find a number for either Assi or Wang USA to ask them.

Feb 22, 2012
ar3582 in General Topics