• We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!
  • ✅ Expert and friendly hot pepper grow advice.
    ✅ The latest information on hot pepper varieties.
    ✅ Reliable seed trading.
    ✅ Hot sauce recipes and food safety guidance.
    ✅ Hot sauce business tips for startups.
    🌶️ And more!
    It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.

food-bev Can you layer heat. ?

Hot Canuck

Hot Canuck

I've been thinking about a previous post where I said I'd apply a hot rub to chicken wings precook, and then finish with a high heat sauce, and I started thinking ( to the ladies in the crowd, yes, it's a rarity... ) has anyone else tried this? Lets say you have a high heat rub, and then a higher heat sauce. Is there an aggregate total, or is the top heat simply equal to the sauce?

I am cooking good size wings, skin removed. Precook, I could dry rub, or deeply rub in an extract. Then after cooking they get tossed in the sauce of choice. Will they be any hotter than if I just cooked them and sauced them?

I ask this as my experience has been that the extract heat disappears during the cooking process, so I'm wondering if I'm doing something wrong...reminds me of the wedding night...

Any experience or recommendations here would be appreciated.

Thanks.

HC
 
You must log in or register to reply here.
Back
Top