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Bilbo Bellend posted:YES! I followed a recipe to make a fermented mash but I don't think it's working. The recipe called for red jalapenos, but I used habaneros instead. Otherwise I followed it exactly. The recipe said after 1-2 days, the mason jar they're in would start fizzing and overflow, while the peppers will shrink. It's been almost a week and it hasn't done dick. Anyone have any ideas on what I'm doing wrong? 
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Apr 1, 2017 16:31
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| # ¿ Apr 24, 2024 19:48 |
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It's been fairly cool, like 60F. I should've mentioned the instructions are to loosely cap the jar so the water can fizz out. The full process was: mash up 2lbs of peppers, stir in 1/4 cup pickling or sea salt (thinking back I just used Morton's), then let them sit out overnight, uncovered. Next day put in the jar and wait.
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Apr 1, 2017 17:49
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Yes, that is the recipe I'm using! Thanks for the info. I have noticed a very small brown puddle on the paper towels, but I assumed it was from me opening the jar to see if I need to add more water. Definitely no visible fizzing, and I've needed to add maybe a total of 5mls water to the jar. The peppers have not shrunk at all. I couldn't fit them all in the jar and have been waiting to add the extras (as instructed in the recipe), but there's still no room after 6 days. Hmmm. Maybe I'll give them another week or so. Should I put it in my windowsill or something? I quite like the book, but this only the second recipe I've tried. The pico de gallo recipe on page 42 is quick and easy and delicious, I will vouch. I'm planning on trying the salsa verde on page 32 next 
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Apr 2, 2017 02:27
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C-Euro posted:I've never seen pepper shrinkage either, but again I just roll with it. The peppers do get softer as they ferment so you can squeeze more in there if you want. I haven't tried doing that though, nor have I tried putting them in direct sunlight. Update! I gave the chiles 2 weeks to ferment, then added the vinegar and threw them in the food processor. I tried it afterward and...holy poo poo I did not expect it to be that salty. I mean, yeah, you add a lot of salt during the process, but the book said you could use it as a sauce right away and I don't see how. However, I did make the peanut hot sauce you suggested. I'm not a huge fan of hoisin but the end product was quite tasty; the peanut did not clash with the heat like I thought it might. Making your own hot sauce is fun!
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Apr 14, 2017 05:23
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Yeah I didn't type that very well, did I? It was the Morton's pickling salt. C-Euro posted:
Huh, that's good to know, thanks!
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Apr 23, 2017 21:43
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I've got an issue with adding peppers to my dishes. I keep adding them until the food is at the spiciness I want, but by that point the pepper flavor is predominant. This happened when I added some serranos to salsa, and thai peppers to a tomato sauce. I mean, I like the flavor of a pepper but I don't want it to override the rest of the dish, I want the spiciness. I'm not sure what I'm doing wrong, am I somehow impeding or damaging the spiciness? It usually takes significantly more peppers than I expect to give the food the heat I want. The pepper flavor seems to get stronger as the dish ages, when I ate some of the tomato sauce next day it was even more noticeable.
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Jul 22, 2017 05:20
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wormil posted:Are you leaving or removing the pith/seeds? Leave them in for more heat. Yep, I'm leaving them in. I'm still working off the same batch of Thai peppers and have quite a few left. They've been frozen, if that matters. If I eat a raw Thai pepper, it has a distinct but not overpowering peppery taste, but hoo boy it is a little bit out of my comfort zone for heat. Which is a good thing! I ended up adding about 40 Thai peppers to my tomato sauce (chopped into very small pieces) before the heat level was where I wanted it, but by then the pepper flavor overcame all the garlic, onions, oregano, etc in the sauce. I wish I knew what was going on! It's like, when I eat the pepper raw, the spiciness is the dominant characteristic, but when I put it in a dish, the pepper flavor becomes dominant.
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Jul 22, 2017 14:37
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Holy poo poo, that stuff sounds real intense. I'll give it a try! Thanks!
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Jul 22, 2017 18:35
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Khablam posted:How would it not be dominant if there's loving 40 in a dish? Sure, I get that. But the question isn't so much "why did the pepper flavor override the entire dish" and more "why did the pepper flavor / heat ratio change", if that makes sense.
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Jul 23, 2017 17:05
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I guess today's National Hot Sauce Day, as I got an email from iBurn.com stating that they are having a 10% off sale for all hot sauces. No coupon codes necessary, valid until 1/23/18, 11:59 CST. http://www.iburn.com/Hot-Sauce-s/1814.htm Anyone have recommendations?
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Jan 22, 2018 23:41
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Haha, that's fair enough. I like a vinegary taste and a good deal of spiciness, like ghost pepper level or so.
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Jan 23, 2018 05:32
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Liquid Communism posted:Picked up a bottle of locally made Trinidad Scorpion hot sauce today. It's really good. I impulse bought their habanero sauce at a Fareway once, but it was way too garlicky for me. Like, totally unreasonably garlicky. Everyone else who tried it said it was good, though.
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Feb 23, 2018 03:37
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| # ¿ Apr 24, 2024 19:48 |
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I got a bottle of The Last Dab. It's got a predominant pepper taste but once you get past it, you notice the other flavors. Pretty tasty and it's a nice burn--fairly intense but not cruel. I wish it wasn't so thick, it's kind of a pain to get it out of that tiny bottle mouth. Tapping on the neck helps a lot. It tastes really good on baked potatoes! Only real problem is if I eat too much of it, my stomach hurts afterwards
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Mar 28, 2018 01:29
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