Re: [CH] Capsaicin Chemical Stuff
Love2Troll (Love2Troll@kc.rr.com)
Sat, 29 Dec 2001 06:50:29 -0600
>>(...If you tell me how to make those neat little round things next to numbers, I won't have to type the word "degree" anymore...<<
Paul
I can only do it on a PC, don't know how the MacHeads do it. Hold down the Alt key while punching 248 on the keypad. Alt + 248= °
JohnT
----- Original Message -----
From: "Paul Karpowicz" <hondamedic@mediaone.net>
To: "CH" <Chile-Heads@globalgarden.com>
Sent: Friday, December 28, 2001 8:02 PM
Subject: Re: [CH] Capsaicin Chemical Stuff
> Hi Art!!!
> Now this is exactly what I was talkin' 'bout. Jim delivered his synopsis
> succinctly: (Snip) "Sure! Add it in at the end or cook at lower temps, or
> start with a higher level to allow for loss or cook it covered." But you not
> only made my head spin, I'm now cowered in a corner wonderin' how I'm gonna'
> get a fresh prescription for this migraine headache!!!!
> Seriously, walkin' around the scientific doublespeak,(Snip) "Capsaicin
> melts at a temperature of 65ºC/149ºF and boils at a temperature 210ºC/410ºF"
> means even at the low temp of only 150 degrees F (If you tell me how to make
> those neat little round things next to numbers, I won't have to type the
> word "degree" anymore & this whole discussion will be worth what it cost me
> for the migraine prescription) tells me while I'm WARMING the recipe for
> processing, I'm loosing heat from the final product, never mind bringing it
> up to a boil & simmering for 5 min. Correct? Now back to my question (Snip)
> "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?" which
> your only viable suggestion is (Snip) "Another possibility is to add the
> capsaicin thingies at the very end of cooking after the heating of the food
> is finished. Again, be sure you are upwind when you stir the capsaicin stuff
> into your food." Thanks for being redundant to Jim's previously described
> method & I'll be sure to stand "downwind" of your advice in the future
> LOL/LOL!!! ;>)
> Very seriously, thanks for enlightening this squarehead as to how to
> improve his cookin' ,
> Paul
> PS As for not eatin' Cheetos while watchin' porno's alone, will they impart
> a color on a part of my body other than fingers?
> ----- Original Message -----
> From: "Art Pierce" <pierces@cruzio.com>
> Sent: Thursday, 27 December, 2001 2:15 PM
> Subject: Re: [CH] Capsaicin Chemical Stuff
>
>
> > > Date: Tue, 25 Dec 2001 20:36:18 -0500
> > > From: "Paul Karpowicz" <hondamedic@mediaone.net>
> > > Subject: Re: [CH] Capsaicin Chemical Stuff
> > >
> > > 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
> >
> > Unless you have a hermetic scientific lab not much larger than the size of
> your cooking
> > utensil where you can handle things remotely, not by very much.
> >
> > Capsaicin [C18H27NO3; its IUPAC name is 8-methyl-N-vanillyl-6-nonenamide]
> > melts at a temperature of 65ºC/149ºF and boils at a temperature
> 210ºC/410ºF.
> >
> > That said, then an operational definition is that temperature means a
> measure of the
> > AVERAGE translational kinetic energy associated with the disordered
> microscopic
> > motion of atoms and molecules.
> >
> > Hope your head ain't hurtin'.
> >
> > So, if 99 capsaicin molecules are each at 10ºC and one capsaicin molecule
> is at 210ºC (not
> > likely, but go along with it for the result), the AVERAGE translational
> kinetic energy of all
> > 100 capsaicin molecules is ~ 12ºC.
> >
> > But that molecule at 210ºC just volatilized and left your cooking utensil
> and is now traveling
> > around in the air, waiting for you to inhale it, allowing you to cough and
> cry. [If you thaw out
> > a slice of Jim Campbell's bread in your microwave for 2 minutes instead of
> 1 minute, you may
> > find it necessary to abandon your building (leaving all doors and windows
> open) for at least
> > 30 minutes.]
> >
> > Cooking wise, you might find that turning the hood fan to HIGH and putting
> a BIG fan blowing
> > out the window of the otherwise totally sealed room where the heating of
> cap-laced food is
> > going on, and entering only rarely, wearing swimming goggles or a face
> mask - take a deep breath
> > outside the room, then dash in - seal the door behind you - to do whatever
> damn fool thing you
> > want to do in there, then dash out - seal the door behind you - dash
> outside your building
> > (NOT in front of that window with the BIG fan) and now you can take
> another breath - works
> > fairly well when you're cookin' with cap.
> >
> > Another possibility is to add the capsaicin thingies at the very end of
> cooking after the heating
> > of the food is finished. Again, be sure you are upwind when you stir the
> capsaicin stuff into your food.
> >
> > And don't eat Cheetos while watching porno alone; it confuses your doctor.
> Rael?
> >
>
>