81–90 of 132 posts
That 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
The fermentation converts sugars to acids. You don't add the acid to the veggies. The bacteria convert sugars into acid and lower the pH.
This is why pickles (cucumber) and sour kraut does not go bad.
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https://en.wikipedia.org/wiki/Garum ? Strange how such a wildly popular sauce vanished from the face of the Earth.
How is garum different from Asian fish sauces like nước mắm? Also, I'd posit that Worcestershire sauce is the spiritual descendant of garum.
Last time I was in Thailand I delved into foods made with tai pla. It's a sauce that is thicker and made from fish entrails. Based on descriptions of garum I've read, this seems to be very close.
It's tough to accurately describe taste and flavor in literature.
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https://en.wikipedia.org/wiki/Garum ? Strange how such a wildly popular sauce vanished from the face of the Earth.
They still have fermented fish sauce in some parts of Southern Italy. Also, I understand the Thai and other Asian fish sauces are somewhat similar. https://en.wikipedia.org/wiki/Colatura_di_Alici
The idea of open source recipes on GitHub is so charming to me.
The term “operating system” might seem overly general but I think it’s pretty apt.
Always scared about fermenting things like this. How do I know it has the right culture in it and I won't die?
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Habanero is delicious! My favorite hot sauce is “Inner Beauty” which is basically an emulsion of habaneros, yellow mustard, brown sugar, mango, orange juice, with some cumin and curry. It’s so good, especially on beef and chicken, but you have to like serious heat.
Habanero and mustard makes a great base flavor for hot sauces. My introduction was via Aji Chombo hot sauce from Panama. The addition of sweet and fruitiness and the cumin and curry sounds amazing.
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I make craft hot sauces, and I stand by deseeding and depithing. If I want heat, I'll use a hotter pepper. Thai birds in particular carry most of the heat in the flesh, for example. The flavor difference from using flesh only is huge.
Can you explain this ? Do seeds produce a bad flavour ?
The Aquaself strips are a water hardness test for those who are curious (I had to google it)