Hello, my question is: last week I made two sauces. I used the same amount of chocolate scorpions in both of them and the other ingredients were the same as well. The thing is that the first one was just all the ingredients blended whilst the second one i first cooked some of the ingredients. The fresh one was hotter than the cooked one. Any ideas?
-
If you have a question about commercial production or the hot sauce business, please post in The Food Biz.
cooking Less heat in cooked sauces?
- Thread starter AlvaroHD99
- Start date
When you cook hots it kills some of the heat. I'm not sure the scientific reason, but every time I make chili its hotter than a bastard and no one will eat it, but the next day it's just right. 
Same reason you start coughing while cleaning your knives and cutting boards the essential oils are destroyed with heat if I can smell it aerosoling while washing with hot water imaging what cooking heat does
