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I've got an issue with adding peppers to my dishes. I keep adding them until the food is at the spiciness I want, but by that point the pepper flavor is predominant. This happened when I added some serranos to salsa, and thai peppers to a tomato sauce. I mean, I like the flavor of a pepper but I don't want it to override the rest of the dish, I want the spiciness. I'm not sure what I'm doing wrong, am I somehow impeding or damaging the spiciness? It usually takes significantly more peppers than I expect to give the food the heat I want. The pepper flavor seems to get stronger as the dish ages, when I ate some of the tomato sauce next day it was even more noticeable.
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Jul 22, 2017 05:20
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| # ? May 15, 2024 01:18 |
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Are you leaving or removing the pith/seeds? Leave them in for more heat.
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Jul 22, 2017 08:23
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i'm really feeling spending €79 on a gallon of habanero tabasco because i can't get it in sizes between a gallon and 60ml
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Jul 22, 2017 10:27
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wormil posted:Are you leaving or removing the pith/seeds? Leave them in for more heat. Yep, I'm leaving them in. I'm still working off the same batch of Thai peppers and have quite a few left. They've been frozen, if that matters. If I eat a raw Thai pepper, it has a distinct but not overpowering peppery taste, but hoo boy it is a little bit out of my comfort zone for heat. Which is a good thing! I ended up adding about 40 Thai peppers to my tomato sauce (chopped into very small pieces) before the heat level was where I wanted it, but by then the pepper flavor overcame all the garlic, onions, oregano, etc in the sauce. I wish I knew what was going on! It's like, when I eat the pepper raw, the spiciness is the dominant characteristic, but when I put it in a dish, the pepper flavor becomes dominant.
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Jul 22, 2017 14:37
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Ignore the annoying branding, but this is pure unflavored capsaicin. It's expensive, but will last you basically forever. I use this to fine tune heat when I have gotten the flavor profile of what I am making to where I want. Sounds exactly like what you want. http://www.hotsauce.com/Pure-Evil-Capsaicin-Drops-p/hsc-pure-evil-drops.htm
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Jul 22, 2017 15:05
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Holy poo poo, that stuff sounds real intense. I'll give it a try! Thanks! 
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Jul 22, 2017 18:35
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Tobasco just released a Scorpion sauce, something like 20000 scoville. It's only available via ordering from their site or from their company headquarters in the state of Louisiana.
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Jul 23, 2017 00:53
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sold out. darn it.
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Jul 23, 2017 01:13
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Doom Rooster posted:Ignore the annoying branding, but this is pure unflavored capsaicin. It's expensive, but will last you basically forever. I use this to fine tune heat when I have gotten the flavor profile of what I am making to where I want. Sounds exactly like what you want. Lol those suggested uses are insane. "Ever wonder what spraying mace into your beer would be like?"
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Jul 23, 2017 01:21
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Yup! They know their idiot target audience. I loving love the stuff though in very small doses. Put a single drop in a full bottle of Crystal, and it's still the best flavor of any Louisiana pepper sauce, but actually has a tingle of heat. Two is about right. Three is legit hot sauce. Julio's fresh Salsa is the best tasting store bought salsa I have ever had, but even the "HOT" literally doesn't even tingle. 3 drops of Pure Evil, and it's salsa nirvana that will make your scalp sweat. It's BEST use for me though is chili. My fiance likes a little spice, I like a lot. I can make a batch that is perfect for her, then just toss a single drop into my bowl and it's perfect for me. Edit: I used to use "Pure Cap" and extolled it's virtues here too, but it definitely had the cap extract taste, and had a habit of sticking with the oil in a dish and rising to the surface so you got an uneven heat. This stuff has zero flavor and mixes in perfectly.
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Jul 23, 2017 01:39
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WHY BONER NOW posted:I wish I knew what was going on! It's like, when I eat the pepper raw, the spiciness is the dominant characteristic, but when I put it in a dish, the pepper flavor becomes dominant. How would it not be dominant if there's loving 40 in a dish? Use a hotter pepper instead of adding a whole plant.
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Jul 23, 2017 12:09
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Doom Rooster posted:Yup! They know their idiot target audience. Sounds good! Not a fan of the extract taste so that one sounds palatable at least. The only time I've ever put myself in gastrointestinal distress was with extracts though. I can eat fresh peppers with little to no issue and I have a ton of dehydrated habenero flakes that I put on just about everything. Had some Nashville hot chicken a while back and got the hottest heat level and I could tell it was just a few drops of an extract on the chicken. I woke up at like 3 in the morning feeling like I swallowed molten lead while sweating profusely. I guess the moral of the story is that if you're using extracts, make sure you're the one applying it and that you know how much is being added. Overdoing that stuff is a recipe for puking a fireball in the middle of the night.
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Jul 23, 2017 16:16
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Khablam posted:How would it not be dominant if there's loving 40 in a dish? Sure, I get that. But the question isn't so much "why did the pepper flavor override the entire dish" and more "why did the pepper flavor / heat ratio change", if that makes sense.
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Jul 23, 2017 17:05
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Dr_0ctag0n posted:Sounds good! Not a fan of the extract taste so that one sounds palatable at least. Whose hot chicken? I have a suspicion about a couple of places here in Nashville that use extracts instead of peppers.
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Jul 23, 2017 20:17
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QuarkMartial posted:Whose hot chicken? I have a suspicion about a couple of places here in Nashville that use extracts instead of peppers. It was pepperfire. Only reason I suspect they had extract is because they look entirely identical to the "hot" except they are slightly more bitter and it had no extra pepper flavor, just heat. Felt like my mouth and lips were sunburned lol. 
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Jul 23, 2017 22:26
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Dr_0ctag0n posted:It was pepperfire. Only reason I suspect they had extract is because they look entirely identical to the "hot" except they are slightly more bitter and it had no extra pepper flavor, just heat. Felt like my mouth and lips were sunburned lol. I was afraid of that. I like them a lot because the heat levels are so consistent, but I've also not eaten their hottest.
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Jul 23, 2017 23:25
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WHY BONER NOW posted:Sure, I get that. But the question isn't so much "why did the pepper flavor override the entire dish" and more "why did the pepper flavor / heat ratio change", if that makes sense. Pretty sure when you cook with peppers they lose some of their heat. I know if you throw them in a pan and breathe in the steam it's like being pepper sprayed so there's got to be some residual capsaicin that evaporates with steam. Seems like they only really retain their heat when it's in a sauce or something oily to trap the capsaicin in. Not sure why the flavor would change though.
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Jul 24, 2017 02:11
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Capsium extract tastes like rear end oil. I'd try some sauces with them first.
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Jul 24, 2017 23:06
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Lucky Dog is GREAT in the way of flavor, but their heat seams to vary so much. I'm in no way a "I survived this" hot sauce kind of guy, and Lucky's got the flavors down just right but I wish he'd kick it up a bit. If I'm going to put hot sauce on something I want to put HOT SAUCE on something, not question if it was marinara or pineapple juice. I don't want the flavors turned down, just the heat kicked up a bit. I dunno, maybe you can't do that.
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Jul 25, 2017 18:37
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scorpion tastes similar to habs, which seems to be their hottest, with more heat. I'm a big fan of a pickled scorpion/scotch bonnet but look around for similar ingredients to them but scorpion.
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Jul 25, 2017 22:15
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Went on vacation and might have gone a little nuts on hot sauce. New haul: 
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Aug 15, 2017 12:32
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I somehow ended up with a bottle of Nando's extra extra hot peri peri sauce this weekend, and I gotta say, I like it for a 'splashing on sandwiches' hot sauce.
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Aug 15, 2017 12:38
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Ran into the makers of this sauce at a local farmers market. This one manages to be both delicious and super hot, not always an easy combo to pull off. "Newbury Street Nightmare" http://www.bostonballistichotsauce.com/ They grow their own peppers! Not many small time sauce makers do that. Dr_0ctag0n posted:Pretty sure when you cook with peppers they lose some of their heat. I know if you throw them in a pan and breathe in the steam it's like being pepper sprayed so there's got to be some residual capsaicin that evaporates with steam. Seems like they only really retain their heat when it's in a sauce or something oily to trap the capsaicin in. Not sure why the flavor would change though. The only way I've found to cook peppers without drastically reducing the heat level is a quick blanch in boiling water. This is my preferred way of making simple vinegar sauces. angor posted:Went on vacation and might have gone a little nuts on hot sauce. Wow, a Grace sauce made from Habs and NOT Scotch Bonnets? That seems like heresy. Squashy Nipples fucked around with this message at 12:54 on Aug 15, 2017 |
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Aug 15, 2017 12:49
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Liquid Communism posted:I somehow ended up with a bottle of Nando's extra extra hot peri peri sauce this weekend, and I gotta say, I like it for a 'splashing on sandwiches' hot sauce. This is exactly what I use it for!
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Aug 15, 2017 14:22
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pahuyuth posted:Tobasco just released a Scorpion sauce, something like 20000 scoville. It's only available via ordering from their site or from their company headquarters in the state of Louisiana. uber_stoat posted:sold out. darn it. They are making a second batch and taking orders now on their website, FYI.
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Aug 15, 2017 15:12
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These ghost peppers:  Got turned into these bottles of hot sauce.  Ghost peppers with all seeds removed, roasted red bell pepper, onion, garlic, carrot, cider vinegar, white vinegar, salt. After about 2 weeks of mellowing, it's loving excellent. Flavor is great, but not overpowering, not too much vinegar, so it matches well with a TON of stuff. The way the heat comes on is really cool. It hits almost instantly, and it is intense but not painful. It just stays exactly the same level of spicy for like 60 seconds, then starts to fade. My goal here was a good general purpose sauce, and I am very pleased with it. Since making those bottles though, I've harvested 7 more ghost peppers, so am looking to make another batch or two of more specialized sauces. Something sweet and fruity maybe, then something dark and savory?
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Aug 15, 2017 16:34
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Doom Rooster posted:These ghost peppers: Looks fantastic! If you're looking for something darker maybe try roasting peppers on the grill to get some roasty toasty smoke flavor
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Aug 15, 2017 16:51
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Saw pure evil mentioned earlier in the thread and I would like to warn anyone considering it that spilling it on yourself will ruin your life for several weeks and ruin your pants. My leg burned for 2 weeks (it's even worse in the shower..), my pants burned and I could taste the spiciness in my nails for upwards 3 weeks, something I was painfully reminded of every time I scratched my eyes. It was hilarious.
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Aug 15, 2017 20:21
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Highblood posted:Saw pure evil mentioned earlier in the thread and I would like to warn anyone considering it that spilling it on yourself will ruin your life for several weeks and ruin your pants. My leg burned for 2 weeks (it's even worse in the shower..), my pants burned and I could taste the spiciness in my nails for upwards 3 weeks, something I was painfully reminded of every time I scratched my eyes. loving Christ. I just casually read this thread and have always wondered how hot some of you guys go but now I'm not sure I should even be here.
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Aug 15, 2017 21:51
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Nah, I was plugging Pure Evil. It's an additive, not a direct sauce. You use a few drops of it to add heat without flavor. But yeah, do NOT let it touch you. Jmcrofts posted:Looks fantastic! If you're looking for something darker maybe try roasting peppers on the grill to get some roasty toasty smoke flavor Indeed. Will probably go the smokey route for the darker sauce. Maybe smoke my own jalapenos to make chipotles, then do a chipotle ghost pepper, cumin, garlic or something that would go well on tacos. Probably then a pineapple, or peach, or papaya, really bright fruity sauce, that will also go well on tacos. These choices may change, because apparently I am just craving tacos right now. Doom Rooster fucked around with this message at 22:19 on Aug 15, 2017 |
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Aug 15, 2017 22:15
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Doom Rooster posted:These ghost peppers: So this is a cooked sauce, yeah? Boil the peppers with the onion, garlic, and carrot, then blend and strain (or maybe not strain, to keep it kinda thick)?
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Aug 17, 2017 01:13
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Yup.Roughly: Boil carrots, onion and garlic with as little water as you dare. I went lid on boiling, with only enough water to about 3/4 cover the veggies. Once the carrots are tender, add the chopped red bell peppers, and the finely sliced ghost peppers, then add vinegar (cider to white is your call) to just barely cover everything. Boil lid on unless you want to mace your house. Once the peppers are completely tender, turn off heat and let cool for a few minutes, then stick blender it to hell. You want the sauce to still be hot, but not hot enough that the blender aerosolizes it. Salt to taste.
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Aug 17, 2017 01:30
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Doom Rooster posted:These ghost peppers: Great job, this looks fantastic! Make sure you give some away, without adding anti-oxidants, home made sauce will start to turn funky colors in a few months, even if you fridge it. 
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Aug 17, 2017 13:35
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Dunno if something I added naturally has helped out, but this recipe is pretty much identical to the batch I did 2 years ago, and over that 2 years, the only color change was a VERY slight loss of brightness. I have given away about half of the bottles already though since there is no way I'll go through even close to 12 bottles before next year. Add on that I'l be making another 12 or so soon, and yeah... Gifts galore!
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Aug 17, 2017 15:36
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Advice please! I've been on a fermenting/pickling kick and I decided to make a fermented hot sauce. So six weeks ago I buy just over a pound of scotch bonnets, washed and stemmed them, and coarsely puréed in my processor with 5% kosher salt. There's definitely flavor development, right now it tastes very much like the local Jamaican place's house sauce. Two questions: 1: all the recipes say at least three months and up to years. I've got almost a quart so I'm thinking of harvesting a quarter every three months and doing a sort of solera with what's left next summer. Any reason not to? 2: to make a tabasco style sauce I add vinegar and age some more, right? What are my ratios here, and do I do the second age with the full puree or do I put it through a food mill with the vinegar and age the result?
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Aug 17, 2017 19:20
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Liquid Communism posted:I somehow ended up with a bottle of Nando's extra extra hot peri peri sauce this weekend, and I gotta say, I like it for a 'splashing on sandwiches' hot sauce. 5 dollar rotissorie chicken from costco + peri xtra hot is my jam
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Aug 18, 2017 18:33
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So I did a thing and inadvertently stocked up on sauce (there was a sale): I have been keeping up on the Hot One's on YouTube and figured I had to try Dirty Dick's Hot Sauce since everyone kept saying how good it was. And I will tell you right now, I have finished a bottle a week. It is glorious. It is quite sweet from the mangoes, pineapple, banana, and raisins, but also around 50,000 scoville units. I have eaten most of a bottle in one sitting. And I also tried some from Fuego Box:  Of these the cherry reaper is great in general and the Spooky White is very vinegary and is quite good on chicken. The Hotter Than El is pretty good, but not a lot different from cheaper sauces (at $8 a bottle). The Maple Oatmeal Stout is disgusting. The Corine's No. 23 is very mustardy and I think will be great on a sandwich. The Chocolate Spooky is...interesting. I would suggest you convince a friend to buy it and then taste it, not really worth $8. And I wouldn't bother with Dick's green peach sauce, it is also disgusting.
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Sep 9, 2017 00:03
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My coworker makes hot sauce and has a challenge. Take a spoonful and try not to drink anything for 10 seconds. She uses scorpions and scotch bonnets. Of course I'm going to try it.
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Sep 9, 2017 00:27
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Missing Name posted:My coworker makes hot sauce and has a challenge. Take a spoonful and try not to drink anything for 10 seconds. She uses scorpions and scotch bonnets. Trip report: I pooped magma
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Sep 9, 2017 16:02
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| # ? May 15, 2024 01:18 |
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I'm sorry. Scorpions, as in, the bug? She grinds up bugs in her hot sauce?
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Sep 10, 2017 07:30
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