RE: [CH] EXTRACT SAUCES--Correction!
Mary & Riley (uGuys@ChileGarden.com)
Mon, 19 Nov 2001 17:01:29 -0800
Jim,
There's a mistake here that could cause trouble. Methanol is _wood_
alcohol and poisonous. It's possible (but I don't know FDA regs on
this) that it is used commercially since it could be extracted. Other
solvents that you don't want to ingest could be used. And are used, for
instance, in extracting caffeine from coffee to make decaf.
> You can make your own 'cap extract' fairly easily using methanol (pure
> grain alcohol)- just use an ELECTRIC stove to evaporate the methanol-
> NOT open flame. I need the work, but not that badly ;-)
>
Use grain alcohol, as Jim says, but this is _ETHANOL_. Not denatured
alcohol, either, but drinking alcohol. Everclear, 180 proof (95%)
alcohol would probably be fine and can be found at many liquor stores,
depending where you live. Pure 100% gets pretty expensive. That way
you _know_ it's safe. (If you don't drive! :) ). Also, even with an
electric heater it's probably safer to protect it with a condenser, in a
still or use a worm in distiller speak. The fumes are heavier than air
and could find their way to an ignition source. That way you can reuse
the alcohol. Or drink it. Might be pretty good. If you have access to
some chemical glassware a Soxhlet extractor would probably be a great
way to go for small quantities. Kinda pricey tho. A couple hundred
US$.
> Also- it doesn't really matter the type of chile you use.
> Hard as it is
> to believe, but cap is cap is cap no matter where it comes
> from. You're
> not actually making an essential oil, so the flavor of the chile won't
> necessarily come through.
Now I was under the impression that the different minor capsaicins gave
chiles their unique heat qualities. The bite of cayenne, the slow heat
of habs?
Hot regards,
Riley