? for bbq sauce making gurus

[Duane Riggs]

I have been making some q sauces lately.
One recipe I have been working on has some heat to it while the sauce is warm (cayenne not temperature) but once refridgerated it loses its bite. Once you warm it back up the heat comes thru again.

Now commercial sauce doesnt behave that way to me. I taste pretty much the dame amount of heat whether its cold or warm.

Why would it do that?

 

[Joe Ames]

Duane,

My guess would be fats/oils are in the one that loses flavor cold and not in the others.

Joe

 

[K Kruger]

That would be my guess too. And whether or not the cayenne and other heat components are added dry or fresh (as a purée or in a oil, vinegar, or water suspension) would have an effect.

 

[Duane Riggs]

Ok,

Here is the ingredient list for one I have been playing with in no particular order.

WET Ingredients:

Lemon Juice
Molasses
Vinegar
Honey
Ketcup
Horseradish
Pureed onions
Hot sauce

Dry Ingredients:

Seasoned Salt
Ground Pepper
Cayenne Powder
Dried herbs and spices

Like I said in this case there just isnt a difference in the heat level from cold to warm.
It is "no heat" to "this stuff has some nice bite" kind of thing.

 

[K Kruger]

First, a question: Are you just curious as to the cause or do you want the same heat in both scenarios?

My guess: Some 'heavier' sweeteners like molasses and honey can have this effect and, interestingly, so can the onion--depending on how much is in the sauce and whether or not (and how) it's cooked.