a thoughtful web.
Share good ideas and conversation.   Login or Take a Tour!
comment by WanderingEng
WanderingEng  ·  64 days ago  ·  link  ·    ·  parent  ·  post: Pubski: November 18, 2020

I was out of cream so I used milk in my scones. They came out a lot more cake-like.

I also upped the cayenne to 1.5 tsp. Today, two days after baking them, they seem hotter. Is that a thing? Does cayenne age or something? I love the heat in these. Original recipe here. I’ve maintained the 2:1 ratio of cinnamon to cayenne.

goobster  ·  64 days ago  ·  link  ·  

Cayenne is an interesting component in cooking because it changes when you cook it.

Sprinkle it on something that is already done - like deviled eggs, or whatever - and it is a mild and interesting flavor.

Add it as a spice when you are cooking - say, sauté onions in a skillet and use them as a base for your baked dish - and it will be MUCH hotter.

Same with paprika, and I expect other pepper-based spices, too.

So the timing of when you add the cayenne/paprika/cumin to a dish will make a big difference on the heat they impart and the final flavor.

OftenBen  ·  64 days ago  ·  link  ·  

Something about dried peppers comes out with some time. My guess is that is has to do with essential oils containing capsaicin are somehow expressed from the powder upon exposure to heat.

_refugee_  ·  64 days ago  ·  link  ·  

In my experience that is totally a thing! I hadn’t experienced it with baked goods but I have experienced it when adding cayenne pepper flakes to cooked foods (cucumber salad, collard greens etc). My sister and I had definitely found that as the pepper rests in the food, the food will get hotter!