Any Good Suggestions for Books on Smoking?

[zwiller]

I used the Helen's. Dead serious, zero heat after cooking. I have not seen any explanation proving how but I think the capsaicin is released maybe through evaporation of the oil. In that thread the jerk marinade of chef jimmyj is WAY HOT (and I like hot) but once cooked contains zero heat. Crazy.

 

[chef jimmyj]

While Chile Capsaicin is Heat Stable, when heating Chopped, Minced or Pureed Chiles in Sauces or Marinades, Capsaicin levels can drop as the Oils are carried away by Steam. Start frying a freshly made moist Thai Curry Paste or the very spicy Indian Phaal Curry and you are likely to begin Coughing and your eyes start to Burn. Indian Chefs often choose to wear Respirators when preparing the hottest types of Phall. This burning sensation is from escaping Capsaicin so the Heat of the final cooked food will be reduced proportionally to the amount of Capsaicin lost...JJ