The Aquaself strips are a water hardness test for those who are curious (I had to google it)
El Fuego Viviente Chili Sauce
71–80 of 132 posts
Re: El Fuego Viviente Chili Sauce
#72 git clone https://github.com/allrecipes/awesome-sauces
Re: El Fuego Viviente Chili Sauce
#73That recipe crates the conditions for Botulism which is fatal. You can’t store low acid vegetables in air tight containers without boiling them or adding an acid. https://en.m.wikipedia.org/wiki/Botulism
This is incorrect, and why the recipe emphasizes a brine of 5% salt. Botulism cannot survive in saline conditions.
Lacto-fermentation is the oldest means of food preservation aside from cooking and drying. It is used throughout the world for preserving everything from sauerkraut to pickles to kimchi to capers to fish. The garlic and the capsaicin also have antimicrobial properties that prevent especially molds from growing, making this a very easy ferment.
Re: El Fuego Viviente Chili Sauce
#74Always scared about fermenting things like this. How do I know it has the right culture in it and I won't die?
It's really hard to get wrong. The salt kills most of the bad things and the capsaicin and garlic have potent anti-fungal properties which make it especially difficult to mess up. If you remember to turn your ferment once a day or so it'll go very well. (By turn I mean physically mixing the material at the top of the jar down into the depths of the jar and dredging up the stuff at the bottom for a while to sit at the top. This keeps "scum" from forming, but the scum won't kill you and can be safely scraped away without spoiling the batch if it does form.)
Re: El Fuego Viviente Chili Sauce
#75Always scared about fermenting things like this. How do I know it has the right culture in it and I won't die?
It's really hard to get wrong. The salt kills most of the bad things and the capsaicin and garlic have potent anti-fungal properties which make it especially difficult to mess up. If you remember to turn your ferment once a day or so it'll go very well. (By turn I mean physically mixing the material at the top of the jar down into the depths of the jar and dredging up the stuff at the bottom for a while to sit at the…
You could also look at it this way: This technology is thousands of years old and predates refrigeration and most basic sanitation. It's that easy.
Re: El Fuego Viviente Chili Sauce
#76Also... With fermented sauces, once you store it, should/could you pasteurize it?
It would be unnecessary and could potentially actually reduce its shelf life while altering the flavor and texture in possibly undesirable ways.
Re: El Fuego Viviente Chili Sauce
#77The idea of open source recipes on GitHub is so charming to me.
Less to me, because the product is the source. Github here is the way for distribution. It is a fairly nice medium for markdown files and without ads, but dedicated recipe sites have recommendations, comments and sometimes ways to directly order the ingredients.
You still have to build it from source with local dependencies.
Re: El Fuego Viviente Chili Sauce
#78Re: El Fuego Viviente Chili Sauce
#79That recipe crates the conditions for Botulism which is fatal. You can’t store low acid vegetables in air tight containers without boiling them or adding an acid. https://en.m.wikipedia.org/wiki/Botulism
Botulinum can't grow below pH 4.6, so to be safer, you could replace some of the water with vinegar, or pasteurize the garlic before adding it.
Substituting vinegar is really not a great suggestion for a recipe that doesn't call for it. It will affect the taste quite a lot.
Re: El Fuego Viviente Chili Sauce
#80Earlier quoted context omitted.
I have recently purchased an instant pot the SEO content on recipes searched for drive me mad
I feel your pain. My best IP recipes are adaptations I've made from old recipes of my family's. Here's my Cajun mother-in-law's red beans and rice recipe. She's from Chauvin, LA and this recipe is my favorite for when my wife is away and I'm cooking for the kids. You'll need: 1 pound red kidney beans 1 link of Hillshire Farms smoked sausage (like polish style) 1-2 bay leaves Brown rice or long-grain white rice Crysta…
I notice that it's not uncommon for American recipes to be tied to a specific brand of sauce or similar. I don't see this as often in "European" recepies, here usually the recipe is broken down further or listing a generic ingredients, this makes the recipe more useful in contexts where it is hard to get "Trademark brand sauce", but of course you lose some precision in the flavor..
Modular cooking vs roll your own :)