Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

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?

share|improve this question

2 Answers 2

up vote 7 down vote accepted

The microwave caused heat which released oils from the coppa's spice blend, including capsaicin.

share|improve this answer

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.

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.