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Annath posted:I'm growing some Tabasco and Cayennetta peppers this year, hoping to get enough to make a small batch of hot sauce. There's a few ways to do it but this is one way: Ferment the peppers first. Once they're fermented strain out the peppers from the liquid. Put peppers in the blender. Add some vinegar and some of the fermenting water in and blend it.
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May 29, 2020 17:40
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| # ? May 14, 2024 14:59 |
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mariooncrack posted:There's a few ways to do it but this is one way: Interesting. Last time I made hot sauce, I fermented roughly chopped peppers (and mango and garlic), but this time I was considering doing a mash. Apparently what Tabasco does is mash fresh peppers and mix with salt, and then barrels the mixture to age for 3 years before straining, mixing with vinegar, and bottling. So kind of a fermentation I'd guess, but with no added water?
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May 29, 2020 18:00
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they'll get plently of liquid in three years. imho (and if you are mixing with garlic) you should use a brine for ease. I'm about to bottle up the gallon of hot sauce I started fermenting in Oct last year.
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May 29, 2020 18:10
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I wasn't planning on doing garlic this year. I'm hoping to get enough peppers between the two plants to blend them together. The Cayennetta apparently have an excellent flavor with very mild heat, while the Tabasco have a nice little kick. I'm not into the crazy hot reapers and such. How should I prepare the peppers for fermentation? Like I said, last year I was basically quartering them, although I was using Habenero peppers which are bulkier than the ones I'm using this year. I was kind of hoping to emulate Tabasco's process since you can get little barrels for making sauerkraut and it seems like they wouldn't have/need an airlock. Ideally I'd like to stick it in the basement for a few years and forget about it for a while.
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May 29, 2020 18:17
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You can salt the peppers, someone will have to confirm but I still think 3% by weight, and vac seal them. You'll have to burp it eventually.
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May 29, 2020 18:29
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I do mine with lacto fermentation and then add vinegar to taste. I do a 2% salt ferment with mine, so break the stems and weigh them, then add 2% salt by weight to the peppers and ferment for a week. You can do it in a crock and add water to it, or you can put it all into a vacuum bag without water and just leave it purged and fermenting. Just mix that salt onto the peppers well and leave any water that seeps out. The vacuum bag will swell, which means it’s working. A week is enough usually in a warm kitchen, but I like to put them in half gallon jars and leave them for closer to 3 weeks before purée and then you can sieve the solids and add vinegar to taste. Or you can do vinegar sauce all the way and skip the ferment and must preserve with the vinegar added. You’ll probably need to add water to balance it out from being too acetic. Edit: using barrels allows some oxygen to enter and allows acetic acid to be produced in the barrels too. So they probably end up with a multi stage fermentation. Jhet fucked around with this message at 18:51 on May 29, 2020 |
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May 29, 2020 18:49
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I'm pretty sure it's aged in barrels for a while, dunno if it's fermented though. e:fb
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May 29, 2020 22:40
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Carillon posted:I'm pretty sure it's aged in barrels for a while, dunno if it's fermented though. Sad. quote:How are the barrels used in the production process?
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May 30, 2020 03:36
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I don't like tabasco but I want to visit avery island, I hear they're like a cult family there out in the middle of those swamps, cut off from the world.
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May 30, 2020 03:48
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LifeSunDeath posted:I don't like tabasco but I want to visit avery island, I hear they're like a cult family there Less cult family and more company town. But they aren’t that far from New Iberia by car these days.
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May 30, 2020 03:56
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There is a How It's Made episode on Tabasco sauce, episode is probably on youtube. The best sauce I've made was fermented without water and about 3% salt with a little extra on top but I've gone back to brine because it's easier to prevent nasties from growing. And if they do grow nasties you can always dump out the peppers, rinse, and submerge in new brine. Someone here gave out that tip and I did it on a batch that was looking ugly on top and the 2nd time around it was fine. Also I kept the brine from the last batch in the fridge, not sure what to do with it.
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May 30, 2020 06:01
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LifeSunDeath posted:I don't like tabasco but I want to visit avery island, I hear they're like a cult family there ...this is just a PUBG map, isn't it
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May 30, 2020 07:03
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I want to make a habanero sauce of some kind. I have no idea where to get started. Is there a "new to making hot sauces" tutorial anywhere?
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May 30, 2020 07:09
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I made my own hot sauce today! I had some frozen habanero from last summer and they were still good so I added them to a pan (about 20+ or so, they were cut into thick rings with seeds and ribs attached) and about 10 Anahiems (also frozen), put olive oil on them and roasted for a little in the oven. Meanwhile, I blended 2 fresh jalapenos (whole (no stem), with seeds + ribs) and apple cider vinegar up with a little sugar. It was okay but just wanted to use em up. I added a few small red, orange, and yellow snacking pepper things, a LOT of minced garlic, sugar, salt, black pepper, MSG, more apple cider vinegar, a can of San Marzano tomatoes + juice, and water then did the roasted habaneros and Anahiems in batches. Then added lime juice and shook it up in the large container. After all that, I poured half in a bowl to freeze and the rest is hanging out in the fridge. It's VERY hot but the lime juice added more flavor than just "hot". I'm thinking of getting some mango juice or adding frozen mango or something next time I get a chance to go shopping.
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May 30, 2020 07:39
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Are there any extract sauces that don’t taste like rear end? Superhots are like Tabasco to me. It’s a kind of bragging and kind of sad- pepper x last dab is kind of a peppery treat instead of something that will make my nose run.
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May 30, 2020 10:09
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TheCog posted:I want to make a habanero sauce of some kind. I have no idea where to get started. Is there a "new to making hot sauces" tutorial anywhere? Start with gloves, I cut some habaneros with bare hands once and had chemical burns on my hands for 2 days, it sucked.
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May 30, 2020 15:49
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Ugly In The Morning posted:Are there any extract sauces that don’t taste like rear end? If there is I haven't found one. Extract sauces just taste bad to me, but I don't normally like eating pepper spray. I just read the label and skip anything that has extract. Superhots rarely make me squirm anymore, but I don't need to squirm, just need the flavor of those peppers.
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May 30, 2020 15:57
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Jhet posted:If there is I haven't found one. Extract sauces just taste bad to me, but I don't normally like eating pepper spray. I just read the label and skip anything that has extract. Superhots rarely make me squirm anymore, but I don't need to squirm, just need the flavor of those peppers. There's just no point to extracts, you can get mega hot stuff from real peppers and retain amazing flavors. I feel like extracts are reserved for cheap sauces and heat-clout chasing fools. We got some peppers from the farmers market last year that just blew my mind at how flavorful they were, totally changed my opinion about premade sauces (I think they save the good peppers for themselves and premades just aren't very good):  LifeSunDeath fucked around with this message at 16:22 on May 30, 2020 |
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May 30, 2020 16:15
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LifeSunDeath posted:There's just no point to extracts, you can get mega hot stuff from real peppers and retain amazing flavors. I feel like extracts are reserved for cheap sauces and heat-clout chasing fools. Those are really good looking peppers. These were from my garden last year. Not pictured is the pile of Cayenne that I turned into a Crystal-like sauce (help, I'm running out). Good hot peppers can be something completely different from what you find in a bottle. Anything from fermentation, cooking, and pasteurization can really change the flavor of what you're getting. I blended them in a couple different ways, but the brightest and fruitiest tasting sauces I've made have all been brined and lacto-fermented whole pepper blended with maybe some garlic. Bonus is you can use the leftover brine to make other things too (like hot sour pickles). 
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May 30, 2020 16:58
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Pretty! Yeah the chocolate scorpions or whatever they were had this unbelievable smoky/meaty taste, it was unlike any pepper I've had before, so good. They yellow reapers (I think) were also really complex in flavor. I can't remember exactly what peppers we got, we just got a few of each they had. We went back a few weeks later and they weren't selling them anymore and it made me super sad.
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May 30, 2020 17:17
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My plants are still very small... I'm hoping they grow big enough for a good crop before summer is over, but if not I guess I'll try to keep them indoors until next spring. 
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May 30, 2020 20:59
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Jhet posted:If there is I haven't found one. Extract sauces just taste bad to me, but I don't normally like eating pepper spray. I just read the label and skip anything that has extract. Superhots rarely make me squirm anymore, but I don't need to squirm, just need the flavor of those peppers. The pepper flavor definitely rules but I kind of miss having those moments where I’m like “gently caress, TOO HOT!” I miss being surprised, I guess. It is fun when someone thinks that my hot sauces in the work fridge can’t be too hot and I must be exaggerating when I say to be careful with them.
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May 30, 2020 22:43
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Any other fans of Lottie's Traditional Barbados Hot Pepper Sauce? It's got a mustard-y flavor and is perfect for grilled sausages and chicken. The red version is fine I guess, but the yellow one is A+.
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May 31, 2020 14:51
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Finally got around to trying some new sauces after a hiatus to brush up on my own fermentation/baking/smoking dead animal parts. Bravado Spice Aka Miso Ghost Reaper: I know this is a favorite for Bravado fans, but I just don't think its as complex as some of their others - it ties the creamy jalapeno or the crimson for last place in their lineup, in my opinion. This rating is more relative to the rest of their offerings, though - it's not bad, it's just not as good. Pepplish Provisions Peach Agave Garlic: Excellent sauce, super thick at fridge temp which is a little frustrating but this sauce is better warm, anyway. Great combo of habanero and peach. Has ghosts at the end of the ingredients list but I think most people won't even notice that addition. One of the better fruit-forward sauces I've had this year. TorchBearer Psycho Curry: The mildest of the TB offerings that I've had I think. Great flavor. Has a lot of spices going on. Bit of a lime/citrus edge to it made it really awesome on grilled seafood. If you're a fan of coriander/turmeric-forward curries, definitely try this one. More of a traditional sauce in consistency. Easily basted/brushed over stuff on the grill. Puckerbutt Chocolate Plague: Hotter than the bhutlahs my garden put out last season. Guessing because they punched it up a bit with bhutlah powder? Thin but mash-based consistency, so you'll get some texture to it even at room temp. I think the vinegar hides some of the nuances of this pepper but you will still get that earthy smokiness. I would recommend it only if you are out to try chocolate bhutlahs because it'll give you a good idea of what they offer. Pepper Palace "The End": From my neighbor's kitchen because I'm not willing to drop this kind of cash on an extract sauce and she was too afraid to even open it. It's one of the few extracts I have had. Hot enough that I couldn't think straight for a minute (though I did eat a tablespoon of it like an idiot). A few hiccups. You can kind of taste the habanero in it but I didn't get much out of it other than that. Honestly it smells better than it tastes. Expensive as gently caress. There are definitely other sauces at this level of heat that are way better. Do not recommend.
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Jun 1, 2020 23:09
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FreelanceSocialist posted:
I ordered some of this since I was planning on experimenting with making a peach and garlic based sauce. Your description made it sounds pretty good.
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Jun 2, 2020 02:01
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ThermoPhysical posted:I made my own hot sauce today! I got some frozen mango and will be making a mango-habanero hot sauce once my current batch is over! I'm excited!
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Jun 2, 2020 02:11
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I bought some hot sauce for the first time in a while to treat myself and was thinking of this thread today when I saw a hot sauce thread in GBS. So this is a crosspost but here are some impressions of sawse. Dave's Gourmet Hurtin' Habanero. Super tasty, but not too hot. Don't let the name fool you; my wife likes this one and she doesn't do hot food.  Orange Krush. Probably my all time favorite hot sauce overall. A definite step up in heat from Dave's but with a great fruity/tangy flavor. And because I was curious and have watched too much hot ones:  Da Bomb. I stuck my finger in the cap and got a little to put on my tongue and this stuff is no joke. That tiny fingertip lit me up for a solid few minutes. I'll get brave and try a bigger dose at some point. A lot of people complain about the taste but I thought it was fine.
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Jun 2, 2020 03:13
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Atticus_1354 posted:I ordered some of this since I was planning on experimenting with making a peach and garlic based sauce. Your description made it sounds pretty good. You won't regret it. It's a great sauce and it is exactly what I would aim for if I were going to showcase peaches in a recipe. Have you done stuff with peaches in the past?
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Jun 2, 2020 13:03
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FreelanceSocialist posted:Finally got around to trying some new sauces after a hiatus to brush up on my own fermentation/baking/smoking dead animal parts. I thought this one was fine, basically, but a bit overpowering to use often. I liked it well enough to try their Black Garlic one and was blown away by that one. Me and a coworker killed a bottle of that in a week, it complements stuff without overpowering it like the Miso one does.
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Jun 2, 2020 13:06
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I agree. The Black Garlic is on my list of favorite sauces.
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Jun 2, 2020 13:09
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FreelanceSocialist posted:You won't regret it. It's a great sauce and it is exactly what I would aim for if I were going to showcase peaches in a recipe. Have you done stuff with peaches in the past? I haven't done peaches in hot sauce but I live not very far from some fantastic peach orchards so I can get some really good fruit so it been on my list to try.
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Jun 2, 2020 13:09
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I thought that Miso sauce tasted mostly of salt. Definitely overpowering.
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Jun 2, 2020 13:10
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Atticus_1354 posted:I haven't done peaches in hot sauce but I live not very far from some fantastic peach orchards so I can get some really good fruit so it been on my list to try. Definitely blanch and peel the peaches. I tried leaving the skins on one time and you could definitely taste them in the finished sauce. mischief posted:I thought that Miso sauce tasted mostly of salt. Definitely overpowering. I will probably end up using my bottle as an ingredient rather than a condiment for this reason.
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Jun 2, 2020 13:25
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FreelanceSocialist posted:Definitely blanch and peel the peaches. I tried leaving the skins on one time and you could definitely taste them in the finished sauce. Thanks. I will.
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Jun 2, 2020 13:27
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FreelanceSocialist posted:I will probably end up using my bottle as an ingredient rather than a condiment for this reason. I thought it would lend itself to kind of a gyoza sauce but even then it would still need to be cut somehow. It's just a salt bomb.
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Jun 2, 2020 14:05
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Just experimented a bit with Aka Miso. If you cut it with Mirin (roughly 2:1 sauce-to-mirin) it makes a decent glaze for boneless ribs. Still, I'd say skip it and go for almost anything else in their lineup. If they had skipped the tamari I think it would've been better.
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Jun 2, 2020 23:50
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Really interesting to hear about the Aka Miso, it's the only one of theirs I've had and I really love it. Makes me think that those others are must trys then, I'll see what's available near me.
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Jun 3, 2020 02:04
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I went through the black garlic bottle so fast last time I bought it. they need to sell it to me by the gallon, that good.
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Jun 3, 2020 04:12
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What is black garlic like?
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Jun 3, 2020 04:15
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LifeSunDeath posted:What is black garlic like? Little sweet from the maple syrup in there, mice and garlicky, fairly hot but not overpowering (do not take my word on this part, my heat tolerance is bizarre). It’s a reaper sauce but not as hot as that makes it sound, it’s one of those reaper sauces where they use reapers since it’s less pepper for the same heat level so they have more room to play with other flavors. It’s real good. Ugly In The Morning fucked around with this message at 10:22 on Jun 3, 2020 |
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Jun 3, 2020 10:20
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