Why did my coppa get spicier after being microwaved?
I wanted to put some spicy, crispy, crumbled coppa over a pasta dish. I put it in the microwave and it crisped up very well. It was however much spicier after cooking than before.
Why did it get spicier?
Best Answer
The microwave caused heat which released oils from the coppa's spice blend, including capsaicin.
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Why does food get spicier when reheated?
TIL that the reason spicy food gets spicier after freezing and reheating is because capsaicin (spice chemical) is stored in fats, which don't evaporate during reheating like the water in a food so there is a higher percentage of the spice than in the food before, causing it to be spicier.Does food get spicier in the microwave?
Microwaving food makes the food spicier because capsaicin does not evaporate during reheating. Water and other oils and moisture do evaporate, leaving the capsaicin behind. The capsaicin will continue to bind with the food, making it spicier.Does heat amplify spiciness?
Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're from the same family; just can't think of other examples right offhand), it mellows their bite.More answers regarding why did my coppa get spicier after being microwaved?
Answer 2
My guess is water evaporated from the coppa and the flavors got more concentrated as a result. The same thing happens when you cook tomatoes, for example. They develop a stronger taste as a result of the water being evaporated during cooking.
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