British Expatriate Network

Couple of culineray random Q's .

Paprika, whats it good for. I occasionally sprinkle some in stir fry when I'm feeling adventourous but have never been sure if it was having much effect. Recently I was making quite a plain stir fry and put a couple of teaspoons to see, not much effect. It doesn't seem to semll of anyhting particularly either.
Where would one normally use Paprika and in what quantaties, could mine be off, it is several years old.

Cayenne ( pepper ?), makes the stir frys spicey, where else might it be used?

Pizzas, have been experimenting with throwing pizza dough having seen it on TV, seemed to make the dough a bit flatter, though I didn't throw it that vigourously, any idea why they do this. Monster said it looked 'professional' perhaps this is the main point.

The only thing I have ever used Paprika for is goulash and I have seen it used on devilled eggs as a garnish.

Cayenne pepper goes in anything you want some heat. Chili and mexican food come to mind.

If you throw the pizza dough correctly it stretches is as you are doing it, without ripping great big holes in it like I do when I try to stretch it out.

Your old paprika is almost certainly off. It's an essential flavouring for goulash, but I never use it for anything else.

Can you teach me how to throw pizza properly. I've never got the hang of it wink

Paprika is the outside shell of the Capsicum berry ground to a powder, the cayenne pepper is the inside seed all ground to a powder. Cayenne pepper is sometimes known as chilli powder. Paprika should have a mild spice flavour and should ideally be used within 6 months of opening. If yours is several years old then it's had it, mate! Use as a garnish where you want a bit of colour too.

Found a great dough recipe the other day which I used to make "Chelsea Bun" type sticky buns. Worked very well, was nice and light and also was mega-easy to handle and roll out. Perhaps you could try this dough for your pizzas????

Granny Foster's Refrigerator Dough

It is from the Martha Stewart website though so don't be surprised if it goes down in a few months time! (I'm so witty today!) :lol:

Debs x :)

I use paprika both in Chilli and in Spag Bol, it gives it a nice colour and even though it doesnt particularly taste of anything much, it seems to 'round' off the other flavours.
Tried making stuff without it in there and it just doesnt quite taste the same.

Mandy