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heat Why Does Dry Spice Lose It's Heat When Mixed With Franks Red Hot?

Greetings,
 
So I bought some very hot chili powder with the hope that it would make Franks Red Hot - much hotter, but it seems that mixing the chili powder with Franks, kills the heat of the dry spice.
 
To clarify - the chili powder is indeed hot when I just put a little on a spoon and eat it, but it's not really making Franks any hotter.
Yes this is for Buffalo Wings - does the butter also impact the heat of the dry spice?
 
Any help with this would be greatly appreciated.
 
Thanks!
 
jsschrstrcks said:
butter does affect the heat. as I recall capsaicin is soluable in oils (IE butter in this case).
 
Soluble doesn't mean it reduces heat, the butter is still in the sauce, so the cap is that dissolved into it and the sauce.
 
Cooking reduces heat as cap is released into the air.
 
But what is happening here is the powder is breaking down into the sauce, it is heating up, just not by as much as you think it should be. Eat a spoonful of sugar. Now put a spoonful in the Frank's. It's not as sweet as the spoonful. ;) Add more!
 
The Hot Pepper said:
 
Soluble doesn't mean it reduces heat, the butter is still in the sauce, so the cap is that dissolved into it and the sauce.
 
Cooking reduces heat as cap is released into the air.
 
But what is happening here is the powder is breaking down into the sauce, it is heating up, just not by as much as you think it should be. Eat a spoonful of sugar. Now put a spoonful in the Frank's. It's not as sweet as the spoonful. ;) Add more!
Exactly. so if the heat is a 10, and you dilute it by double, its now a 5 instead. a teaspoon (or maybe even an oz) of hot pepper powder mixed into a 12 oz bottle or 16oz or however many oz it is will not make much difference.  Could have been more specific. sorry :)

Long time no chat though boss. Hows life been treating you?
 
The Hot Pepper said:
 
Soluble doesn't mean it reduces heat, the butter is still in the sauce, so the cap is that dissolved into it and the sauce.
 
Cooking reduces heat as cap is released into the air.
 
But what is happening here is the powder is breaking down into the sauce, it is heating up, just not by as much as you think it should be. Eat a spoonful of sugar. Now put a spoonful in the Frank's. It's not as sweet as the spoonful. ;) Add more!
 
Would it make a difference if I put the powder on the wings - prior to mixing the wings with the sauce? 
 
I am hoping I don't need to put half a bottle of chili powder to get the level of heat that I want.
 
How can I make a really hot buffalo sauce - that still retains the authentic buffalo (Franks/butter) flavor if the dry spice loses it's heat? Adding other sauces obviously would change the flavor.
 
Thanks!
 
Freewheeler said:
Would it make a difference if I put the powder on the wings - prior to mixing the wings with the sauce? 
 
I am hoping I don't need to put half a bottle of chili powder to get the level of heat that I want.
 
How can I make a really hot buffalo sauce - that still retains the authentic buffalo (Franks/butter) flavor if the dry spice loses it's heat? Adding other sauces obviously would change the flavor.
 
Thanks!
Try ghost powder. You can add just enough to give it some real good heat w/o changing the cayenne flavor. Ghost is a good flavor as well for the background. You could try any superhot powder. Lesser heat powders, you'll be adding more, and yes, altering the flavor more.
 
The Hot Pepper said:
Try ghost powder. You can add just enough to give it some real good heat w/o changing the cayenne flavor. Ghost is a good flavor as well for the background. You could try any superhot powder. Lesser heat powders, you'll be adding more, and yes, altering the flavor more.
 
I am quite sure that my local grocery store doesn't sell ghost powder, so I will need to find a specialty shop for that. I have never tried ghost pepper - what does it taste like?
 
It tastes like ghost peppers. :P
 
It's a good tasting pepper. You'd have to try it yourself. Shipping is cheap on some powders there are a few sellers here that can ship them in an envelope.
 
Jeff H said:
What powder did you buy?
 
Just some hot chili powder, however it is much hotter than the generic chili powders that you would get at your local grocery in the McCormick bottles like this:
 
mccormick-gourmet-collection-mexican-69650.jpg

The Hot Pepper said:
It tastes like ghost peppers. :P
 
It's a good tasting pepper. You'd have to try it yourself. Shipping is cheap on some powders there are a few sellers here that can ship them in an envelope.
 
So to clarify - the ghost peppers powder is extremely hot, so even though there will be a decrease of heat with the butter and Franks - it won't be as noticeable as the generic chili powder which isn't very hot to begin with?
 
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