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If you add red pepper flakes to a recipe, say spaghetti sauce, and you plan to simmer the sauce for a couple?
hours, does the sauce get hotter the longer it simmers? Should you add the red pepper later in the process?
4 Answers
- Anonymous1 decade ago
As a Chef with 15 years of experience I can tell you that peppers, dried in flakes or fresh in fact do continue to release capsacin for several days. This is why chili tastes hotter and better the next day. This also happens with home made Pico de Gallo and Salsa and anything made with Chili Peppers. This is one of the many things I learned at the CIA (Culinary Institute of America) It all depends on how hot you want your sauce. Be careful as too not make it to hot if you are inviting guests.
Source(s): Professional Chef. - Anonymous1 decade ago
Just add it in the beginning. The flakes are hard and will get soft as it cooks.
- JewelLv 71 decade ago
No, cooking it longer will make the flavors meld but won't release any more oils than the first few minutes will.
- ?Lv 61 decade ago
No, it will get to the heat the flakes have in them and then it will stay where it is.
