RE: [CH] coconut, cheesecake, cooking mishaps, plea for help
Parkhurst, Scott Contractor (PARKHURS@LEAVENWORTH.ARMY.MIL)
Sun, 4 Nov 2001 20:30:09 -0000
> would apprecate info on what chiles "do" to other
> things in my kitchen
My experience in cooking with chiles is that as
your food cooks the heat does not diminish over time,
it intensifies. I've made recipes that got too hot
to enjoy by cooking them for long periods.
One time I made a batch of BBQ beans that went into
the smoker for 6+ hours. The only heat I added was a
little less than a tablespoon of Scorned Woman hab
sauce and even then I only simmered some cubed pork in
a pan for a few minutes, transfered the pork to a gallon
of beans leaving a lot of the sauce in the pan. I was
shooting for just a touch of heat so neighbors could
tolerate it. I even had a non-CH neighbor taste the pork
before it went into the beans and he said it was fine.
But man-oh-man, it was scorching when it came out.
It wasn't due to concentration during fluid loss in
the smoker as it was in a covered foil tray. This is
just one instance I have had where a little heat went a
lot farther than I thought it could.
Scott... KCK