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?
Asked
Active
Viewed 926 times
2 Answers
7
The microwave caused heat which released oils from the coppa's spice blend, including capsaicin.
Ocaasi
- 5,741
- 1
- 27
- 43
0
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.
Louis Salin
- 101
- 2