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Well, you're pretty much just going to get heat out of them, so my suggestion would be carrots, bell peppers, garlic, and pineapple (if you have no other hot peppers to include).
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Sep 12, 2019 16:13
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I'll probably see what peppers I can find. Usually, I can only find jalapenos, habaneros, and serranos. I might be able to find hatch chiles too. I'm thinking I'll grab a few habaneros to add to the ghost peppers.
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Sep 13, 2019 02:44
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Dumb questions: •How do I know when the peppers have fermented long enough? •When I blend them, do I drain off the brine?
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Sep 14, 2019 19:00
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Flash Gordon Ramsay posted:•How do I know when the peppers have fermented long enough? It's up to you. Tabasco is fermented for 3 years, so you can't really go too long. I tend to see how much co2 is being produced and when it mostly dies down call it close enough (about 2-3 weeks normally). Flash Gordon Ramsay posted:•When I blend them, do I drain off the brine? Drain the brine and then you can add back brine and/or vinegar to (a) make blending easier / possible and (b) get the consistency you want. I tend to just go with vinegar.
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Sep 14, 2019 19:07
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Gotcha. I wasn’t sure if I’d lose a lot of flavor in the brine but then again it would probably be salty as hell with it.
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Sep 14, 2019 19:15
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My best batch was without brine, just salted the peppers, sprinkled a little extra salt on top. Did that after watching How's It's Made hot sauce episode.
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Sep 14, 2019 19:23
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FreelanceSocialist posted:I've been fermenting poo poo for awhile and have made eight or ten batches of lacto fermented peppers for sauce. Here's my method along with the crap I found to work the best. I was googling and it seems this brine has way more salt than the other recipes I’m seeing. Most are a teaspoon or two per cup. Any benefits to one over the other?
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Sep 14, 2019 19:37
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Flash Gordon Ramsay posted:I was googling and it seems this brine has way more salt than the other recipes I’m seeing. Most are a teaspoon or two per cup. Any benefits to one over the other? Typically the salinity will be more like 2-5% salt by weight for fermentation, which for 2 cups would be 0.5T to 2.5T of salt per cup or water. I tend to work on the low end of the equation and haven't tried higher. The higher the salt concentration, the slower the fermentation. The weaker, the more chance something might outcompete your lactobacillus and rot your peppers. You only need 1% to have the lactobacillus usually win, but above 10% even the lactobacillus might not ferment.
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Sep 14, 2019 19:57
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I usually am at the 5-6% salinity myself when fermenting. I work by weight not volume so can't say based on that recipe, but I'm surprised how much salt you can use and not have it be over salted (personally).
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Sep 14, 2019 22:33
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Flash Gordon Ramsay posted:Dumb questions:
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Sep 15, 2019 00:07
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What's your go to hot sauce when you want to add heat but not a lot of flavor? I have some medium salsa that I really like but it just isn't hot enough. All I have on hand are Louisiana and Cholula original both of which I use on pretty much anything else but they add too much sweetness to the salsa. He;lp
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Sep 15, 2019 06:25
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Flash Gordon Ramsay posted:I was googling and it seems this brine has way more salt than the other recipes I’m seeing. Most are a teaspoon or two per cup. Any benefits to one over the other? A gently caress - I missed that when I converted my recipe. I usually do two 16oz jars at a time, so that should say 2 cups of water and 1/4 cup (4tbsp) of salt. It will still work with twice the amount of salt, as that is roughly what my kimchi recipe is. I'll fix that post. pahuyuth posted:What's your go to hot sauce when you want to add heat but not a lot of flavor? I have some medium salsa that I really like but it just isn't hot enough. All I have on hand are Louisiana and Cholula original both of which I use on pretty much anything else but they add too much sweetness to the salsa. Can you just go pick up some jalapenos, dice them up and toss them in?
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Sep 15, 2019 17:07
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pahuyuth posted:What's your go to hot sauce when you want to add heat but not a lot of flavor? I have some medium salsa that I really like but it just isn't hot enough. All I have on hand are Louisiana and Cholula original both of which I use on pretty much anything else but they add too much sweetness to the salsa. Frostbite http://www.pepperheads-hotsauces.com/shop/frostbite-clear/ It's not flavorless, but the flavor is miiiild. The heat's not amazing but it does the job good enough.
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Sep 15, 2019 17:10
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pahuyuth posted:What's your go to hot sauce when you want to add heat but not a lot of flavor? I have some medium salsa that I really like but it just isn't hot enough. All I have on hand are Louisiana and Cholula original both of which I use on pretty much anything else but they add too much sweetness to the salsa. I have a scorpion chili sauce I’ll stir a small amount of in. Very small. The one I have is the Wiltshire Farms one but really with a scorpion sauce you’ll use so little that you don’t need to be specific.
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Sep 15, 2019 17:10
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pahuyuth posted:What's your go to hot sauce when you want to add heat but not a lot of flavor? I have some medium salsa that I really like but it just isn't hot enough. All I have on hand are Louisiana and Cholula original both of which I use on pretty much anything else but they add too much sweetness to the salsa. You probably want something with a lot of capsaicin and not much else. How hot are you looking for? Dave's Insanity Sauce might work for you.
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Sep 15, 2019 18:37
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FreelanceSocialist posted:A gently caress - I missed that when I converted my recipe. I usually do two 16oz jars at a time, so that should say 2 cups of water and 1/4 cup (4tbsp) of salt. It will still work with twice the amount of salt, as that is roughly what my kimchi recipe is. I'll fix that post. Ok so ended up cutting the salt in half from your recipe because the guy above was saying 1-2.5 T per cup but now I’m worried that he mean t (teaspoon not tablespoon) and I still have way too much salt in there. Should I drain it and do a lower salinity brine? Will I need to inoculate it with something in case the salt killed all the lacto?
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Sep 15, 2019 23:00
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No, it should be fine. The typical rule of thumb is like 2 or 3 tablespoons of salt per quart (4 cups) of water. I use more because that's just what I found to work over time. Maybe the fermentation takes a bit longer, but I tend to have fewer issues with it growing things other than lacto - for instance I have less kahm yeast when I go with a higher salinity. It's basically the same procedure I use when making kimchi.
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Sep 16, 2019 15:06
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Flash Gordon Ramsay posted:Ok so ended up cutting the salt in half from your recipe because the guy above was saying 1-2.5 T per cup but now I’m worried that he mean t (teaspoon not tablespoon) and I still have way too much salt in there. Should I drain it and do a lower salinity brine? Will I need to inoculate it with something in case the salt killed all the lacto? I use 0.5 Tablespoon per cup (the 2T per quart immediately above), and you're fine.
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Sep 16, 2019 19:00
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ulmont posted:I use 0.5 Tablespoon per cup (the 2T per quart immediately above), and you're fine. Well to be clear his recipe had 4 tablespoons per cup, so I only did two per cup. But that's still four times as much as you. If it just takes longer that's fine, but if I'm in the realm of nothing's gonna grow in that, then I'd like to try to correct it if posisble. fake edit: So how long after starting should I see signs of fermentation?
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Sep 16, 2019 19:10
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gimme some weights man, pickle/sea/kosher will vary a bit. My scotches and reapers are finally ripening in mass so I'm going to make roughly a gallon of sauce. Really can't afford to gently caress it upl.
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Sep 16, 2019 19:18
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You don't really need to weigh out the salt. This is far from an exact science and you'd be surprised just how much leeway you have. If you really want a mass on the salt, go for 15g per tablespoon or something. You really can't gently caress up unless you're using water with so much residual chlorine that it kills all the naturally-occurring stuff on the skin of the peppers or something. Depending on the ambient temp, you will probably start seeing CO2 bubbles within three or four days. The cooler the ambient temp, the longer it will take. I had one batch during the winter (where my kitchen was probably 58F or so) that was around the 8 or 10 day mark. Seriously, fermentation (this, kimchi, beer, bread...) is like the easiest thing you can do when it comes to making things delicious. FreelanceSocialist fucked around with this message at 20:44 on Sep 16, 2019 |
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Sep 16, 2019 20:41
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Flash Gordon Ramsay posted:Well to be clear his recipe had 4 tablespoons per cup, so I only did two per cup. But that's still four times as much as you. If it just takes longer that's fine, but if I'm in the realm of nothing's gonna grow in that, then I'd like to try to correct it if posisble. It just takes longer. Mine is at 1%, 2-5% is typically considered the sweet spot. I see signs of fermentation (I use a closed container and burp it daily) in 1-2 days. You might want to give it up to a week assuming your area is at least 70F.
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Sep 16, 2019 21:46
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The torch bearer garlic reaper that I ordered finally arrived. It's been highly recommended, I think in this thread, and elsewhere. I will say that it has a really nice texture and good flavor but I think you have to really enjoy the flavor of fresh peppers and the sharpness of garlic to get the most out of this. This goes 0 to 60 real quick and has a significant amount of heat without being totally inedible. I haven't had anything else from this company so I don't know if the sharpness of the heat is present in the other sauces that they offer. I think if you like garlic and you're looking for some serious heat and a creamy texture from a sauce that can stand on its own as a condiment (rather than as an addition to the dish), then this sauce might be for you. I paid a little over $16 for 5 oz, for reference. That's like $1.50 per serving. Edit: I'm eating it with roasted pork and veggies and one pointer I can give is that it is much better on richer/higher-fat foods. Putting it on a piece of lean pork versus a piece of the pork belly makes it a different experience. FreelanceSocialist fucked around with this message at 23:52 on Sep 19, 2019 |
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Sep 19, 2019 23:47
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Shia LaBeouf on Hot Ones. Go watch it. Now.
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Sep 20, 2019 12:43
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ulmont posted:It just takes longer. Mine is at 1%, 2-5% is typically considered the sweet spot. I ended up draining the brine and redoing it with a 3% brine by weight. After weighing, it seems that the brine that was in the original recipe was close to 30%, which is a bit high. I had halved it, so it should have been around 15% but that's still high. I'm hoping with the lower salinity, any extra salt in the peppers themselves at this point will still keep the new brine within a range that will work. If I don't see fermentation in a couple of days, what can I add to inoculate it with lacto?
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Sep 20, 2019 15:07
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Dell_Zincht posted:Shia LaBeouf on Hot Ones. This was better than I anticipated. Also, the Stone Cold one was really good too.
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Sep 20, 2019 19:05
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Flash Gordon Ramsay posted:If I don't see fermentation in a couple of days, what can I add to inoculate it with lacto? There's probably a million approaches, but I'd just try the one that used to work great for my yogurt, i.e. add 1 Tablespoon of greek yogurt billed as having live/active cultures.
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Sep 20, 2019 19:58
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I have never needed a starter for lacto fermentation of veggies. The bacteria are naturally occurring pretty much everywhere. Just go grab another pepper from literally anywhere, cut it up and toss it in. Lactobacilli are salt tolerant, most other stuff isn't.
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Sep 20, 2019 20:16
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If you've got a vacuum sealer you can ferment peppers right in a bag. I did 2% salt to the weight of the peppers. The second pic is after 6 days. Needs extra liquid to replace the brine you'd normally have for sauce, but I've done an few batches without anything weird growing in there. 
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Sep 20, 2019 20:17
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swampface posted:If you've got a vacuum sealer you can ferment peppers right in a bag. I did 2% salt to the weight of the peppers. The second pic is after 6 days. Needs extra liquid to replace the brine you'd normally have for sauce, but I've done an few batches without anything weird growing in there. *kaboom* Hot sauce is ready!
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Sep 20, 2019 20:21
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swampface posted:If you've got a vacuum sealer you can ferment peppers right in a bag. I did 2% salt to the weight of the peppers. The second pic is after 6 days. Needs extra liquid to replace the brine you'd normally have for sauce, but I've done an few batches without anything weird growing in there. Brad did this on It's Alive and he recommended double bagging (double sealing?) which just seems prudent to me
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Sep 20, 2019 20:44
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if you're adding poo poo like cloves, allspice, and garlic won't you wanna brine?
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Sep 20, 2019 20:53
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I would, just to make it inhospitable to everything but lacto.
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Sep 20, 2019 20:57
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Flash Gordon Ramsay posted:*kaboom* Haha, I ended up poking a very small hole in it and putting a post it note over it to let it go another day. After a week it had produced a decent amount of 'juice' at the bottom of the bag and smelled very fermented.
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Sep 20, 2019 21:25
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Oh my God, I got a vacuum sealer for my birthday. I need like explicit details to try this. Peppers I can grab at the store, wash and rinse, then put in a bag with salt. What else is there?
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Sep 20, 2019 21:48
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I got the Heatonist monthly box today and oh my, the Headless Horseradish is an amazing sauce. Lots of flavor, horseradish and otherwise, with a hefty but not overpowering burn from the ghost pepper (it’s apparently a 56k SHU sauce). Thick, too, so you’re not likely to accidentally go overboard with it.
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Sep 20, 2019 21:52
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Dell_Zincht posted:Shia LaBeouf on Hot Ones. I have always bagged on that douche but that's a really good interview. That show just keeps getting traction.
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Sep 20, 2019 22:13
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Dell_Zincht posted:Shia LaBeouf on Hot Ones. This was good. I don't really follow actors but he came off as sincere and fun.
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Sep 21, 2019 00:10
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QuarkMartial posted:Oh my God, I got a vacuum sealer for my birthday. I need like explicit details to try this. That's pretty much it, weigh them and add 2% salt, wait until it's a balloon. Make sure you use an extra big bag so there's more room for co2. I blended mine with some lime juice, white vinegar, roasted garlic, and sweet onion and it came out delicious. It will obviously need more added liquid than brined peppers, but it's just that easy.
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Sep 21, 2019 01:38
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wormil posted:This was good. I don't really follow actors but he came off as sincere and fun. Yeah that one was actually really great. I used to think he was a douchebag but he came off completely different.
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Sep 21, 2019 01:41
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