3 ms·
The article kind of mentions this but I think most professionals have shifted to serranos except when they want the big slices for a garnish or something. The s
by giraffe_lady 3y ago
The article kind of mentions this but I think most professionals have shifted to serranos except when they want the big slices for a garnish or something. The shift was well underway when I was still cooking in the late 2000s, though I mostly heard consistency as the reason rather than heat.
- chasd00 3y agoyeah it's always a crap shoot with jalapeños, sometimes they're mild, hot, or like really freaking hot. I love serranos though, dice up a few and throw into a standard chicken and rice casserole recipe. that's really good stuff.