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Posted: 1/24/2017 12:54:12 PM EDT
[#1]
Spices are breaking down. Releases more of their molecular structure.
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Posted: 1/25/2017 4:31:48 PM EDT
[#2]
Quote HistoryQuoted:
Spices are breaking down. Releases more of their molecular structure. The spices are usually the capsaicin family of hot-tasting compounds. These are not very water soluble, but are quite fat-soluble. So, oils, butter, fat, grease. The longer it sits, the more time the compounds have to get into the oils where you can taste them. Same thing is true of some other types of flavors used in spices. (Garlic has some aspects like that too.) |
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Posted: 1/25/2017 6:44:28 PM EDT
[#3]
Quote HistoryQuoted:
Yes, basically this. The spices are usually the capsaicin family of hot-tasting compounds. These are not very water soluble, but are quite fat-soluble. So, oils, butter, fat, grease. The longer it sits, the more time the compounds have to get into the oils where you can taste them. Same thing is true of some other types of flavors used in spices. (Garlic has some aspects like that too.) Quote HistoryQuoted:
Quoted:
Spices are breaking down. Releases more of their molecular structure. The spices are usually the capsaicin family of hot-tasting compounds. These are not very water soluble, but are quite fat-soluble. So, oils, butter, fat, grease. The longer it sits, the more time the compounds have to get into the oils where you can taste them. Same thing is true of some other types of flavors used in spices. (Garlic has some aspects like that too.) Ok that make sense. So if I have something fatty, like curry, the capsaicin gets into the oils as it sits and the flavor becomes stronger. The spice was in there, it just wasn't fully expressed. Like sugars breaking down on your tongue if you just sit a piece of bread or vegetable on it. Thanks to you both! |
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Posted: 2/8/2017 1:31:57 PM EDT
[#4]
Yep, chemical reactions.
Generally, in cooking the longer a concentrated soluble is in contact with a solvent the more it becomes dispersed. |
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Posted: 2/9/2017 7:27:59 PM EDT
[#5]
Potato salad does this. So does dressing. I always make at least a day in advance.
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Posted: 2/12/2017 6:56:54 AM EDT
[#6]
Quote HistoryQuoted:
Yes, basically this. The spices are usually the capsaicin family of hot-tasting compounds. These are not very water soluble, but are quite fat-soluble. So, oils, butter, fat, grease. The longer it sits, the more time the compounds have to get into the oils where you can taste them. Same thing is true of some other types of flavors used in spices. (Garlic has some aspects like that too.) Quote HistoryQuoted:
Quoted:
Spices are breaking down. Releases more of their molecular structure. The spices are usually the capsaicin family of hot-tasting compounds. These are not very water soluble, but are quite fat-soluble. So, oils, butter, fat, grease. The longer it sits, the more time the compounds have to get into the oils where you can taste them. Same thing is true of some other types of flavors used in spices. (Garlic has some aspects like that too.) To add to this, you can get more pronounced flavors from many of your spices and dried herbs by adding them during your saute phase and briefly cooking them in oil. Just be careful not to burn them. |
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Posted: 2/28/2017 5:50:38 PM EDT
[#7]
Maceration.
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