121–130 of 132 posts
Newbie question: Are Marie Sharps's sauces fermented? Or is this a variation of the recipe? I was in Belize a few months ago and these sauces are the only things I brought back. Wish I bought more.
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The pH test reads 6 however, which is out of the safe range afaik.
If you look at the color of the top block, it's matching somewhere between 3 and 4. Botulism is avoided if the pH is under 4.6. The test strip is sitting on 6 but it would have to be darker to have that high a pH.
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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.
The pH test reads 6 however, which is out of the safe range afaik.
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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.
I make hot sauce using fatalii[0] chillies (similar heat to habaneros but IMO superior flavor). I de-seed them, pressure steam them in an Instant Pot electric pressure cooker, then blend them with cider vinegar, lime juice, salt, and a little xantham gum to stop it separating in storage. I pour it into glass jars, pasteurize it by steaming it with the lids resting on the jars but not sealed (ambient pressure, not inc…
Always scared about fermenting things like this. How do I know it has the right culture in it and I won't die?
The yeast and other lactic acid bacteria are coating (and usually inside) the produce, so you don't need to worry a lot about "the right culture". (If you want to be sure, you can collect a starter culture, but that's quite advanced.)
Source: I make beer.
More authoritative source: http://houston.afdo.org/uploads/1/5/9/4/15948626/1000_jay-ne...
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I make hot sauce using fatalii[0] chillies (similar heat to habaneros but IMO superior flavor). I de-seed them, pressure steam them in an Instant Pot electric pressure cooker, then blend them with cider vinegar, lime juice, salt, and a little xantham gum to stop it separating in storage. I pour it into glass jars, pasteurize it by steaming it with the lids resting on the jars but not sealed (ambient pressure, not inc…
Might have thought that you were me if not for the cider vinegar. I find that it overpowers the flavor of the peppers. I mostly use white vinegar and citric acid, with the occasional lime juice.
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I have recently purchased an instant pot the SEO content on recipes searched for drive me mad
"So before I tell you about this nacho recipe, let me tell you my entire life history, really diving into every time I ever at chips, cheese, or any combination thereof..." Whenever I find a recipe that doesn't start like that I bookmark it. This is my gold standard for internet recipes (in Spanish): http://www.lapaella.net/receta-paella-valenciana/
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Pickling involves vinegar though.
Some types of pickles, sure, but often traditionally it's just lactic acid fermentation without any added vinegar. Half- or full-sour dill pickles are just made with a 3-5% salt brine and spices. The acidity comes from the fermentation process, not added vinegar. https://www.seriouseats.com/2017/08/preserving-pickle-cucumb...
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Pickling involves vinegar though.
Some types of pickles, sure, but often traditionally it's just lactic acid fermentation without any added vinegar. Half- or full-sour dill pickles are just made with a 3-5% salt brine and spices. The acidity comes from the fermentation process, not added vinegar. https://www.seriouseats.com/2017/08/preserving-pickle-cucumb...