why does creamed coleslaw turn a little spicy after a couple of days? It seems to universal.
OK. I'm curious. How does the title of this thread relate with the question of your post? Are you relating "hot" with being "spicy"? I can't get any temperature discrimination out of this.
"And those who were seen dancing were thought to be insane by those who could not hear the music."
I'm not sayin', I'm just sayin'.
Over time flavors intensify in particular acids(lemon, vineagar)
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...