Couple of basic cooking questions?

[Ruby]

1. What does “bring to a boil” really mean. A full rolling boil? A couple of large bubbles on the top? Little tiny bubbles?

2. Smoked paprika. What the hell do I do with it? Can it be subbed for regular paprika?

[TriPolar]

A boil means a full rolling boil. You do need to use common sense though, if it’s not water or something very watery you may end up making a mess if you let it get past a few bubbles.

Smoked paprika is paprika that has been smoked. It will have a smoky flavor and I think it’s usually done with Spanish paprika or pimento. I can’t recommend a particular dish to use it with but I think I it would work well with flavorful cuts of pork or beef.

[Grrr]

2. I’ve always used smoked paprika when the recipe calls for paprika. The recipes have always come out fine for me.

[araminty]

1. Rolling boil means, when the pan is stirred, the bubbles continue to rise, i.e., can’t be stirred away.
2. Add to any seasoning blend/mix to add depth and, well, smoke flavour. I like it with garlic powder, salt and a tiny pinch of mustard powder, sprinkled over popcorn.

[Joey_P]

@TriPolar

Smoked paprika is paprika that has been smoked. It will have a smoky flavor and I think it’s usually done with Spanish paprika or pimento. I can’t recommend a particular dish to use it with but I think I it would work well with flavorful cuts of pork or beef.

In addition to using smoked paprika to add a smokey flavor to something (since paprika doesn’t really add much flavor to begin with), I typically use it in place of chipotle powder when I’m cooking for people that don’t like spicy food. That way I still get the taste of the (smokey) chipotle but without the heat.

@araminty, when I make baked potatoes, I use sour cream and butter and then I add (quite a bit of) Chipotle powder and garlic salt. This would be a great place where you could sub in smoked paprika for someone that can’t handle that much heat. Similarly, it’ll work well in any Mexican or Southwest meal.

[pulykamell]

@Joey_P

(since paprika doesn’t really add much flavor to begin with)

Depends on what you’re making and the quality of paprika you’re using. Good paprika is indeed, quite flavorful. I personally tend not to use a lot of smoked paprika unless I want to add a smoky flavor to a dish.

[Ruby]

@Joey_P

In addition to using smoked paprika to add a smokey flavor to something (since paprika doesn’t really add much flavor to begin with), I typically use it in place of chipotle powder when I’m cooking for people that don’t like spicy food. That way I still get the taste of the (smokey) chipotle but without the heat.

@araminty, when I make baked potatoes, I use sour cream and butter and then I add (quite a bit of) Chipotle powder and garlic salt. This would be a great place where you could sub in smoked paprika for someone that can’t handle that much heat. Similarly, it’ll work well in any Mexican or Southwest meal.

Good to know. I’m a panty waist when it comes to spicy-hot foods. This might make some Southwestern dishes palatable to me. Yay!

[Joey_P]

@Ruby

Good to know. I’m a panty waist when it comes to spicy-hot foods. This might make some Southwestern dishes palatable to me. Yay!

Anything that calls for “Chipotle Powder” will work just as well with “Smoked Paprika” same flavor (more or less) no heat. Again, that’s Chipotle Powder, not “Chipotles in Adobo sauce”. For that, I’d recommend either leaving them out altogether, shouldn’t make a difference, or just using a few scoops of the adobo sauce instead of the peppers. You’ll get the taste of the adobo sauce and considerably less heat.