Recent content by robanero7

Hi everyone,   I'm researching commissary kitchens in my area and have found one that has a steam kettle but the rent at that place is more expensive than another place that just has stock pot burners.   Does anyone have experience using a steam kettle to cook their sauce and think it's worth...

Thanks SalsaLady!

Out of curiosity, is the hot fill and flip method still efective at sterilization if you've placed an orifice reducer on the bottle before capping and flipping?

Semi-related question for you folks... When is the appropriate time to do the pH reading? I thought I read somewhere that it had to be between a certain range, something far lower than the cooking temperature. But if you have one of those fancy Hanna meters that goes up to 221 F then would you...

Thank you salsalady!

I learned recently that temperature can affect a pH reading and that the most accurate time to measure is when the product is around the same temperature as your buffering solutions.   How does this work with the hot-fill method? Does everyone measure pH before cooking?   I'm curious what those...

HI Salsa Lady,    Should the plastic caps have any kind of liner inside when doing the HFH process? I see a lot of options from suppliers from plastic to foil liners on the inside. 

Thanks for your reply. Maybe sharpness was the wrong word and it's just the flavor that seems different after boiling.

Does anyone add vinegar or acids after the cook instead of before? I feel like the sharpness is dulled when cooked. 

  Anyone have thoughts on adding citric acid powder to stop the fermentation for a raw uncooked sauce INSTEAD of vinegar? Will that accomplish the same goal?

  That's one of my favorite brands ever. I hope it's not true. How did you find out about this?

  I've been searching for that info for a long time! Curious how you came about this fact? From my understanding, Tabasco doesn't dilute at all based on videos I've watched of their production process.   Thanks!

  Some people use 100% acetic acid in hot sauce !?!

Hey everyone,   Most vinegars tend to be around 5-6% but I found a stronger distilled vinegar that says it's for pickling and it's 10%. Anyone know what the max strength that is safe for human consumption? I tasted it in some uncooked sauce last night (just a small taste) and today my throat is...

Split down the middle, I see. Well, I guess I'll try it both ways.