Quote:
Originally Posted by C2H5OH
BTW, you can ignore my question about sous-viding it at 185F. I didn't realize until long after I posted it that that's above the boiling point of both solvents, and I don't want to create a bomb. I don't convert between C & F very well in my head, except at very specific temperatures that were used in certain tests I routinely did in my construction inspector days, where you never knew whether the plant QC/QA lab you were working in would have a C or an F thermometer. I'll have to cook the peppers first, then extract 'em and just sous-vide the mess with rot-gut at a lower temperature.
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Also, you won't need to worry about cracking open cell walls, most of the capsaicin is going to be in tissues holding the seeds - 'placental' tissue and fruit flesh; it'll be in the extracellular matrix anyway, you won't increase your yield by cracking the cell walls and you might even decrease the concentration of it that way