Recent content by WuTangGraham

Bottling it hot still runs into the issue of maintaining temperature. Hot food has to stay hot, cold food has to stay cold. Unless there's something I'm missing. My experience is entirely in restaurants (15+ years) so bottling and selling sauce individually without a brick and mortar setup is...

I have some questions about the proper way to handle hot sauce after it's been cooked and cooled.    I want to start shipping soon, I've got the recipe finalized and I gave out a demo batch for free with fantastic feedback. The next step is to start producing in quantity, but I've hit some...

I'm a professional cook of about 15 years and recently started making hot sauce. After some months of experimenting I finally got my final product nailed down. Hopefully will start bottling and selling it soon (bottling the first batch tonight to give out as free samples). Looking forward to...