A
Alan
Guest
I love cooking with hot peppers (cayennes and habaneros) and have been wondering about the
hot sauces.
I tried hot wings with a "kamikaze sauce" at one restaurant and after about five, I could feel my
stomach muscles violently churning and could eat no more - I felt like I wanted to throw up. It
wasn't the cayenne peppers in it that bothered me, I've eaten much hotter (wings breaded and
sprinkled very generously with cayenne or habanero then baked), it was just the sauce had so much
vinegar in it that it was like drinking gasoline.
I have noticed that vinegar seems to be a staple in these sauces and what I am wondering is, if I
mix the hot sauce into my food (say ground beef) or marinate the wings or steaks in it BEFORE I cook
them rather than putting it on after they are cooked, will the heat of cooking remove the vile
vinegar taste? To me, the food should produce a warming (or fire) in the mouth not giving one the
feeling one wants to vomit.
Alan
hot sauces.
I tried hot wings with a "kamikaze sauce" at one restaurant and after about five, I could feel my
stomach muscles violently churning and could eat no more - I felt like I wanted to throw up. It
wasn't the cayenne peppers in it that bothered me, I've eaten much hotter (wings breaded and
sprinkled very generously with cayenne or habanero then baked), it was just the sauce had so much
vinegar in it that it was like drinking gasoline.
I have noticed that vinegar seems to be a staple in these sauces and what I am wondering is, if I
mix the hot sauce into my food (say ground beef) or marinate the wings or steaks in it BEFORE I cook
them rather than putting it on after they are cooked, will the heat of cooking remove the vile
vinegar taste? To me, the food should produce a warming (or fire) in the mouth not giving one the
feeling one wants to vomit.
Alan