Recent content by facultyoffood

I recently made my first batch of HOT SAUSSS and it was GHASTLY i almost blew my lungs out breathing in my vinegar fumes.   Ingredients 2 Green Jalapeno Peppers 3 Cloves Garlic ½ Teaspoon Toasted Cumin ½ cup vinegar ½ tablespoon salt 1 Side Mango Half a yellow bell pepper 1 Strand Kombu...

cooked in vinegar/!?! I did the same - cooked my mash with garlic, jalapenos, roasted bell peppers, salt it turned it absolutely ghastly though, i don't know what happened! it was super vinegary and disgusting :l What did i do wrong  :tear:

I have read through many topics on hot sauce making - and have come to crossroads What are the differences between a hot sauce that isn't fermented and is fermented? (in terms of flavor) Should i ferment my sauce? Thank you for your tips! Jonathan

  Thank you. I will definitely note of that! However, would freezing the fresh peppers kill the nutrition?

  Reverse Searing? Do you mean pre-searing? I was planning to cook my mash in sous vide ;)

  I study Kinesiology ( Human Kinetics ) - why I love fitness and health! and a minor in commerce

I have been working with my first hot sauce - a sauce that incorporates great flavor and a mild taste to boost metabolism ( for fitness related goals ) I did some initial research and found Fresno peppers being a mild yet sweet pepper; and also quite popular and easily accessible. I however...

Greetings everyone! My name is Jonathan - and I am currently a student studying at the University of British Columbia @ Vancouver, BC.  I just signed up to this forum today! I have recently developed a HUGE interest in hot sauces - notably due to their ability to add flavor and increase the...