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Awesome, good to hear. I haven't taken the peppers out of their baths yet but if we see anything weird like that, we'll probably do the rinse method. Thanks, dude! Obviously I will post pics when we're all wrapped up. This was a good excuse to go through our hot sauce cupboard so that we can get some bottles to use.
scuz fucked around with this message at 21:52 on Nov 2, 2019 |
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Nov 2, 2019 21:47
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| # ? May 6, 2024 09:51 |
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Okay, so here we go: This stuff sat as you see it for 7 days and around day 5 I could get faint whiffs outside of the room.  There were a lot more neglected bottles than I thought. Each of those was either expired (sriracha bottles) or had nearly nothing left in em and went weird and gross-lookin.  Went with a habanero, carrot, and garlic blend and chucked some fresh onions during the blending stage.  So this is the brine. It's funky as heck but it doesn't taste off, just salty and funky. It's funky. Like a blue cheese funky.  Used some of the brine to blend up the veggies. Added around 3/4t of xanthan gum.  Not pictured: a 60 year-old food mill to shove the juices out. Dunno what we're gonna do with that leftover pulp stuff.  Every single one of those bottles got used and now we have jars for giveaways. There's so much of this stuff, idk what I was thinking. Ate half a cup of it yesterday and I'm not sick today, so that's a good sign! scuz fucked around with this message at 17:54 on Nov 3, 2019 |
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Nov 3, 2019 17:48
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scuz posted:
oof that's no good for me. I'm on week 2 of a gallon ferment and may just put it all in two large old pickle jars.
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Nov 3, 2019 22:50
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Hello hotsauce goons. Someone at work brought me a couple of bottles of homemade hotsauce she didn't want and I've never had anything nearly that good before, so now I want to get into making my own. Unfortunately she has no idea how it was made, so now I'm looking for advice. Are there any good starting resources out there?
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Nov 4, 2019 02:00
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https://www.youtube.com/watch?v=jpPWlJ_gXlg There's been discussion of making our own sauce in the last few pages too.
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Nov 4, 2019 02:22
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sitrep: my butt hurts, trying another batch with vinegar instead of brine for the final blend-up, this sucks.
scuz fucked around with this message at 03:48 on Nov 4, 2019 |
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Nov 4, 2019 03:43
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mariooncrack posted:https://www.youtube.com/watch?v=jpPWlJ_gXlg tyty.
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Nov 4, 2019 04:53
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scuz posted:sitrep: my butt hurts, trying another batch with vinegar instead of brine for the final blend-up, this sucks. What went wrong? Anno posted:Hello hotsauce goons. Someone at work brought me a couple of bottles of homemade hotsauce she didn't want and I've never had anything nearly that good before, so now I want to get into making my own. Unfortunately she has no idea how it was made, so now I'm looking for advice. Are there any good starting resources out there? You might want to start with a not-fermented hot sauce. My favorite recipe is about 10 habaneros, a head of garlic, a bunch of cilantro leaves (probably about a cup), salt, and a tablespoon or two of yellow mustard in a blender, thinned with cider vinegar until it's the consistency you want. It's delicious and less fiddly than fermentation.
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Nov 4, 2019 19:48
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a foolish pianist posted:What went wrong? Probably doing an open-air fermentation vs something with a proper airlock?
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Nov 4, 2019 19:52
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a foolish pianist posted:What went wrong? FreelanceSocialist posted:Probably doing an open-air fermentation vs something with a proper airlock?
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Nov 4, 2019 20:14
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scuz posted:and a few of the peppers weren't in the brine Fermentation weights. You don't want your veggies exposed to the air.
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Nov 4, 2019 20:25
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FreelanceSocialist posted:Fermentation weights. You don't want your veggies exposed to the air. scuz fucked around with this message at 21:02 on Nov 4, 2019 |
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Nov 4, 2019 20:53
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You could - I've done it in a carboy that I use for brewing. It's much easier to use mason jars, weights, and airlocks in my opinion. Especially from a cleanup/sani perspective. That and I rarely make more than maybe a gallon at a time. From a post I made awhile back:FreelanceSocialist posted:Stuff:
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Nov 4, 2019 21:00
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Yeah, I've used these for fermenting a couple of times now. I honestly prefer unfermented sauces, though, at least so far.
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Nov 4, 2019 21:06
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This is what the current setup looks like: That's a smooth-sided mason jar on top of some parchment and everything else is under it. I get the feeling that this will be good enough for the ferment but we'll see what the experts (aka y'all) think.
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Nov 5, 2019 16:29
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Parchment paper, that'll be interesting, maybe. Kinda looks like there are lots of creases for air penetration. My airlock was leaking and nasties were growing under the lid on one of mine so I stretched a nitrile glove over the top like a balloon, and after several weeks nothing growing but the glove didn't inflate either so it must be air permeable. Now another airlock is leaking and I have something growing under the lid so I'm going to do it again. So gloves work. My daughter fermented something and stretched Saran Wrap over the top and that worked too but it was only a week long ferment.
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Nov 5, 2019 19:08
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EVERY recipe I've googled (shame on me for not just asking here first) hasn't even brought up sealing it air-tight or using airlocks or whatever, so that's weird. Is it just cuz they're only fermenting for like 5 days?
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Nov 5, 2019 19:16
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scuz posted:EVERY recipe I've googled (shame on me for not just asking here first) hasn't even brought up sealing it air-tight or using airlocks or whatever, so that's weird. Is it just cuz they're only fermenting for like 5 days? It‘s not surprising. The old lacto pickles our grandparents used to make just used a plate to keep them submerged in the brine. There was never an airlock. Skim off anything growing on top.
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Nov 5, 2019 19:32
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Far from an expert but the build up of co2 helps prevent mold, also having a air tight seal prevents dust and mold spores from entering. Not an issue over a week but I'll be fermenting for months.
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Nov 5, 2019 19:35
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I've always had a ziplock bag filled with the same salt percentage as the brine sitting on top keeping the peppers under the water, and then cover that with a lid. It's worked well for me, no issues with anything growing other than occasionally a small amount of kahm.
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Nov 5, 2019 19:46
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Yeah I did the ziplock bag thing and the ones with a silicone airlock developed kahm and mold around the lid even though I sanitized with sanisafe so it must have been leakage. They are those flat silicone Mason jar ring inserts with a nipple. The problem might be the metal rings, they were used. Either way, no issues with the glove so I'm running with it.
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Nov 5, 2019 22:09
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wormil posted:Yeah I did the ziplock bag thing and the ones with a silicone airlock developed kahm and mold around the lid even though I sanitized with sanisafe so it must have been leakage. They are those flat silicone Mason jar ring inserts with a nipple. The problem might be the metal rings, they were used. Either way, no issues with the glove so I'm running with it. scuz fucked around with this message at 22:15 on Nov 5, 2019 |
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Nov 5, 2019 22:13
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Gloves are cheap, I would use a fresh one for each batch. Mine hasn't inflated at all, I'm almost disappointed. I was hoping for some sweet IG pics of my rooster jar.
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Nov 5, 2019 22:21
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Most of the naturally-occurring bugs aren't going to produce CO2 vigorously enough to inflate anything (in the environment you're providing them, at least). The only time I get CO2 production at that level is when I make kimchi, bread, or beer - all three have a bunch of added sources of sugar to push the fermentation. I've blown up jars of kimchi and bottles of beer before.
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Nov 5, 2019 22:43
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wormil posted:Gloves are cheap, I would use a fresh one for each batch. Mine hasn't inflated at all, I'm almost disappointed. I was hoping for some sweet IG pics of my rooster jar. 
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Nov 5, 2019 22:44
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sitrep: 1.  2.  3.  4.  I hosed it all up by putting too much xanthan gum in there at too high a speed in the blender, which filled it with tiny bubbles that won't go away I tried adding water to thin it back out but that just destroyed whatever decent flavor I had going for me and it was really good too. Not all is lost, however: This is the pulp from my previous ferment that I spread out on parchment and kept in the oven at 170F for ~3 hours. It smells like sauerkraut and tastes like spicy, slightly sweet salt and it's amazing. I have two pint jars full of this pulp so I'mma make a bunch of that stuff.
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Nov 6, 2019 16:15
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Drying is a great idea. I have a frozen hunk of pulp from which I slice off pieces for chili but I'm afraid it's going to get freezer burn. Little goes a long way. Any plans on trying a longer ferment?
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Nov 6, 2019 18:28
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Yeah, and a longer ferment will give me time to experiment with fresh peppers to FINALLY nail down a recipe for when they're done. Chucked a batch of pulp into the oven over my lunch break so we'll see how a big ol' sheet of that stuff works out.
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Nov 6, 2019 20:24
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Does dehydrating hot peppers cause delicious MACE air like cooking them does? I got a new toaster oven that has a dehydration function, and a quart of really nice Habs I wanna save.
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Nov 6, 2019 21:42
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Suspect Bucket posted:Does dehydrating hot peppers cause delicious MACE air like cooking them does? I got a new toaster oven that has a dehydration function, and a quart of really nice Habs I wanna save. in my experience there is a pepper odor but it doesn't infect the air with burning like say sautéeing them does.
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Nov 6, 2019 21:58
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God I remember the time I found out my new apartment didn’t have a vent in the kitchen while sautéing a bunch of habs and ghosts. It felt like someone popped a can of OC spray in there.
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Nov 7, 2019 00:01
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Here's the finished product: I dumped the dried pulp into my coffee grinder that I don't use for coffee and whizzed 'er up real good. Even after letting the grinder sit undisturbed for a full minute, I got into a pretty good sneezing fit after taking the lid off. This stuff is real good. It smells like spicy sauerkraut and the heat doesn't come up right away, either.
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Nov 7, 2019 15:57
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I feel like you're just a few processing steps away from having spicy crystal meth or something.
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Nov 7, 2019 16:23
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Isn't that what Jesse was kinda doing at the beginning of Breaking Bad? Using cayenne pepper in his meth or something?
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Nov 7, 2019 16:37
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Suspect Bucket posted:Does dehydrating hot peppers cause delicious MACE air like cooking them does? I got a new toaster oven that has a dehydration function, and a quart of really nice Habs I wanna save. It smells incredible in the house when drying habeneros and didn't make me sneeze or cough like cooking them, unfortunately my cat acted like it was mace and hid under the bed the whole day so I moved all future drying out to the porch for her sake.
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Nov 7, 2019 16:55
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scuz posted:Here's the finished product: Add some cumin, garlic, oregano, and paprika to make a chili powder.
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Nov 7, 2019 19:23
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wormil posted:Add some cumin, garlic, oregano, and paprika to make a chili powder.  genius. There's already garlic in there but more garlic is always awesome.
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Nov 7, 2019 19:38
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Your ferment was just one day?
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Nov 7, 2019 19:49
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a foolish pianist posted:Your ferment was just one day?
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Nov 7, 2019 20:11
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Dr_0ctag0n posted:It smells incredible in the house when drying habeneros and didn't make me sneeze or cough like cooking them, unfortunately my cat acted like it was mace and hid under the bed the whole day so I moved all future drying out to the porch for her sake. Yeah, we have a dog. She doesn't seem bothered when we're tempering spices, but I dunno how long term exposure might affect her.
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Nov 7, 2019 22:46
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