Does adding Sriracha to Saute create carbon monoxide?
Every time I'm sauteing and add a chili-based sauce such as Sriracha, it immediately makes me cough and irritates eyes and throat. Now, this doesn't bother me so much, but anyone who enters the room and the near vicinity coughs like crazy.
Now I've had people get extremely upset saying that I'm poisoning myself and that I'm releasing carbon monoxide etc etc.. The thing is, this happens every time I add this sauce, regardless of temperature.
Does anyone know if what is being released is carbon monoxide, or other toxic gas?
Capsaicin (the chemical that makes chiles spicy) is a volatile compound and is fat soluble, so when you add it to hot oil, some of it is being released into the air. Capsaicin is extremely irritating to our mucous membranes, including those in our eyes, throat and lungs.
You are not poisoning yourself and you are not releasing carbon monoxide.
Carbon Monoxide is odorless and tasteless. What you're doing is pepper spraying everyone and yourself in the vicinity of the stove.
Look at it as training for the next Occupy Protest. :-)
Once made up a big batch of spice/herb rub... a take off on Emeril's BAM that I found somewhere on line. Had dried a bunch of jalapenos, mostly so they wouldn't just go bad in fridge. Decided to ZIZZ them up in food processor so I could measure and sub for cayenne in recipe. They were pretty crispy from drying and ground up nicely. BUT when I lifted lid, a mushroom cloud poofed up. Was VERY lucky I didn't get any in my eyes, by MAN did I ever COUGH. The next time I tried that, draped slightly damp paper towels over to and let machine sit for a good 5 minutes before SLOWLY & CAREFULLY removing lid.