Recent content by SaucyJ

Thanks man, thats a great point on the salt, Ill have to look into that as I move forward. As for the weights, I have all the liquids in oz's and everything else (peppers, spices) in grams, so I don't see why it would change much. But the extra water weight in fresh ingredients could be the...

Hi there, Im having a problem with recipe scaling and though Im sure there is an easy answer to this I cant seem to find it on the internet and it has me fairly baffled.   I started making my sauce batches fairly small, 20-30 oz at a time. Recently demand has picked up and I am making 100 oz at...

Hey there folks, thanks for having me on the forum. Look forward to fiery discussions on fiery foods!