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Trap Get rid of the hot pepper taste

The systems that make us perceive the taste of what we put in the mouth are divided almost equally matched between the lips and nose . The proof of this we have it in the eyes spoesso Council at this time of year. With the cold does not feel the taste of anything. Everything looks like a shapeless jelly wandering in the mouth before being swallowed.

The molecules responsible for taste perception in the nose are called volatile molecules as they have a very low boiling point and then inside the mouth (as in the pot) are in the form of gas . The gas passes through the nasal cavities farnige , which is located in the back of the mouth and connects to the nose.

From culinary point of view then, trap volatile molecules in food or avoid that come out, lets get food taste more intense.
Herve This gives us an idea of \u200b\u200bhow to make talking about compatimentazione , that imprison the flavors through substance that will create a protective barrier around portions (microscopic) of food, preventing the volatile tastes of disperse before chevengano freed mechanically by chewing . Obviously, the protective agent must not disturb the taste of food generally.

agent now more comfortable and usable by everyone is already gelatin used to prepare sauces, which, however, is preferable to plant-derived (the "fish glue" is a polymer, collagen, derived from pig or cattle) that is potato starch.
starch is nothing more than a polymer of glucose (starch), tasteless and grayish perfect peril our goal. The polymer melted starch is obtained by dispersing (5-10% by weight tottale starch + water) the dust that is sold in water or aqueous liquid and then cool in motion.
The gel formed is suitable to be added to liquid food, to play with their consistency (with the percentage of powder added to water). This fact for sure you will have already unconsciously used in the preparation of the pudding in a bag.

For solids, the method is the same except that the solid support in which to trap the flavor is already present. You can boil the food on an aromatic broth (decoction), soak in fragrant liquid is warm (infusion) or let it marinate in the wine and herbs (maceration).
also ripen in its own way, a type of subdivision.

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Hot pepper is a spice great for those who appreciate it. For those who do not appreciate it or is the first approaches to the red delicious, mutual understanding can be traumatic.

The principle is that "burn" the chilli is capsaicin which is contained mainly in the seeds and that is easily released when heated.

NO PANIC BUTTON If you have eaten a kilo, if you went up my nose (in the eyes is different, but similar) and it seems to move and fire, do not worry. Do not die. Capsaicin stimulates the nerve centers of the brain that interpret the mark as pain when in fact there is no tissue damage that your language is fine even if it seems to be charred.

Appuranto that our language is not going to dissolve at any moment another, we groped for mitigate the symptom . The capsaicin molecule is soluble in fat then to eliminate it must be something in which the molecule melts and that takes away from the receptors of the tongue.

1) Milk : once worked fine, when it was raw and whole. Who has the good fortune to have it (like me ...) it can be used with satisfactory results. The skimmed milk is almost counterproductive. Avoid.

2) yogurt: that has all the best but the others do something. Then it is cold then it helps. To hold in mouth a short time and then to swallow. I think it's the best.

3) Oil: scientifically seasonal cooking is the best choice but I think it's impossible.

4) In omnia dangers: bread is the remedy of his grandmother, does not work but it helps a lot, mechanically removing the molecules which in turn acora mouth

DON'Ts what not to do is the obvious answer (to make sense that I was writing the post?) drinking water. The water cleans the mouth by the particles in suspension in saliva and those that are soluble related to the language, among which there is capsaicin. Our friend then remains bound to receptors on the tongue undisturbed to do the damage while you have procured a nice setting for action, renewing the saliva (which is mostly water) and Eli undermining mechanically oily substances that could mitigate eventulmente in saliva before.