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35

There are thermal sensation scales, and they are applied in food research too, although their primary use tends to be focused on clothing or environment. They tend to be categorical rather than ratio scales, and don't depend on the presence of a single compound the way scoville does. Despite checking several likely sources (a book on neurogastronomy, a ...


26

You probably don't need to remove the stalks from the leaves, especially for young plants. However, the older and stronger the stalk becomes, the less appetizing it will be, in my opinion. To rip the leaves off easily, especially with thicker/sturdier stalks, just start at the top of the stalk and firmly pinch it. Then, run your fingers down the stalk, ...


12

It depends on your mint, and even the time of year. I grow mint in a pot in the garden, and the early growth of the year can be chopped (finely) stems and all for things like potato salad or falafel. At this point the leaves are small and you need quite a lot of them, and the stems are soft at least near the tips. Later on, you might get away with ...


9

Hold the stalk by the tip of the steam and then run your forefinger and thumb down the stalk. You can then just pinch the soft top leaves off and add them to the pile. E.g. in this youtube video Some people also will use the holes in a colander instead (the idea being you then have all the leaves in the colander ready to wash, although I never wash mint ...


9

Separating the leaves of mint from the stem is only necessary if the stem is woody, which partly depends on the variety and age of the mint. The stems of young mint shoots on most varieties of plant are tender and full of mint flavor, so can be used in dishes. Once they get older the shoots become stiff and woody, and can't be left in dishes or pureed. You ...


5

Scoville's original method for determinig the Scoville level of a pepper was to dry the pepper, extract the heat components, and continunally dilute the extract until the majority of a panel of tasters could no longer detect it. It's not a great test, but could easily be adapted to any sort of sensation. In the case of menthol, the majority of menthol in ...


1

It might work if you tried soaking the dried leaves in a liquid you intend to cook with, like your stock. It could not only reconstitute the texture of the leaves, but could also bring back some of the general freshness, and infuse the stock with the mint flavor you are trying to achieve. Sorry to say I would not know the proportions.


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