Re: [CH] Capsaicin Chemical Stuff

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Please don't go scientific on me/it hurts when I have to understand too 
much at once. Suppose I use a tight fitting lid or maybe a pressure 
cooker or a ??? to keep cap out of air & in the recipe? In other words, 
is there a way for a pantry cook to reduce cap loss while cooking?
   Paul
From: <jim@wildpepper.com>
Sent: Monday, 24 December, 2001 4:19 PM
Subject: Re: [CH] Capsaicin Chemical Stuff
> It also holds true that simmering them lessens the heat not because you
> are breaking down the cap, but because you are volatilizing it.  
> For every bit of cap in the air causing you to cough and cry, there is
> that much less left in the dish you are cooking.
> -Jim C
> Mild to Wild

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