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Cayenne pepper -- dissolve

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mkr5000

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Dec 24, 2011, 1:38:02 PM12/24/11
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Any trick to dissolving cayenne pepper in liquid?

I've even tried a blender and boiling water. Maybe I should try some oil?

Steve Pope

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Dec 24, 2011, 3:05:37 PM12/24/11
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mkr5000 <rec.food...@googlegroups.com> wrote:

>Any trick to dissolving cayenne pepper in liquid?

Ground cayenne pepper disperses in (water-based) liquid quite well.
I do not think it actually dissolves.

Steve

Mark Thorson

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Dec 24, 2011, 3:17:48 PM12/24/11
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mkr5000 wrote:
>
> Any trick to dissolving cayenne pepper in liquid?
>
> I've even tried a blender and boiling water. Maybe I should try some oil?

Use the same method you'd use to dissolve paper
in water.

zxcvbob

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Dec 24, 2011, 3:45:43 PM12/24/11
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mkr5000 wrote:
> Any trick to dissolving cayenne pepper in liquid?
>
> I've even tried a blender and boiling water. Maybe I should try some oil?


Add a little soap. HTH :-)

-Bob

Bob Terwilliger

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Dec 24, 2011, 9:09:52 PM12/24/11
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Actually got me to laugh out loud with that one.

Bob


gregz

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Dec 24, 2011, 10:00:21 PM12/24/11
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mkr5000 <mike...@gmail.com> wrote:
> Any trick to dissolving cayenne pepper in liquid?
>
> I've even tried a blender and boiling water. Maybe I should try some oil?

Alcohol.

Pennyaline

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Dec 25, 2011, 12:35:33 AM12/25/11
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Acetone.

<benzene... this is getting serious!>

gregz

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Dec 25, 2011, 8:44:08 PM12/25/11
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There are fats and oils that will also work.

Greg
Message has been deleted

Nunya Bidnits

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Dec 26, 2011, 9:11:22 PM12/26/11
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I'm guessing you have ground or powdered cayenne. It will not truly dissolve
in any useful time frame.

But assuming you want it to hydrate so it will incorporate into a recipe,
the best advice is wait. Like all dried herbs and spices it needs a little
time to take on water.

It will hydrate some. It will never hydrate to the degree you may be
expecting because cayenne is a very thin-fleshed pepper to begin with, so
lot of what you see is the "skin" which generally doesn't break down readily
but shouldn't cause a texture problem if powdered.

You can help it along a little by toasting it briefly in a skillet, just to
the point of fragrance, and then mixing it with hot water and letting it
stand for an hour or so. This works great for whole dried peppers.

Or, just add it to your recipe as written and it should take care of itself
unless you just aren't giving it time.

MartyB


DanS.

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Dec 27, 2011, 12:21:55 AM12/27/11
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On 12/24/2011 1:38 PM, mkr5000 wrote:
> Any trick to dissolving cayenne pepper in liquid?
>
> I've even tried a blender and boiling water. Maybe I should try some oil?

You can make a pepper oil by leaving some in a neutral oil for some time
(a week, I'd guess), and straining it through a coffee filter. It
probably wouldn't hurt to raise the temp of the oil near 200F once to
catalyze it a bit.

The oil takes on a beautiful red color.

--
Yours,
Dan S.
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