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Sugarcane has a quit fibrous texture that does not soften when cooked. Be sure to leave that out.

Xanthan gum should be used sparingly as a thickener – use too much and you will end up with an unpleasant gloop rather than a smooth flowing thick liquid. Xanthan dissolves better in warm liquids so if you wish to thicken a cold liquid, heat a little of it, add the xanthan gum to dissolve...

Wow!!! Please keep posting pics. I wanna see how this evolves.

Wing it! Hehehehe. Even when baking breads etc, i go with my gut feeling. Especially the morning after drinking a lot of tequila. Those gut feelings work best! Wondrous culinary excitements they are. Yes indeed. Chileeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee. Ooops did i drank too mucho already?

okok

Hehehhe, something-something. The cilantro will maybe not taste like fresh cilantro but if it tastes good, it tastes good! My grandma used to say: ïf it works, it works" And the onion, maybe you should dice it more finely. Sorry my english is not very good. Dutch and papiamento are my...

Oh yeah! Gimme some please! One question. I see a lot of people using cilantro in their sauces. Fresh cilantro has a certain, well, fresh taste to it. Does this freshness keep well in salsas and sauces?

That looks and sounds good! I am gonna try your method.

This sauce has been teasing me long enough now. It has been fermenting about 26 days and patience is not one of my virtues. So to the kitchen we go! Nice color eh? Strainer and bowl ready! Strain strain! Looks and smell tabasco-ish Pulp stays behind Mixed the sauce with some...

You assumed i didn't? :P

Oil and Botulism. Botulism will be problematic if we preserve non-acidified foods in oil. Let's say fresh garlic cloves in oil. The oil would hermatically seal off the garlic cloves from air, thereby creating an oxygen-free environment, a so called anaerobic environment. The spores of...

Hi Dark Matter! I also asked the question concerning fresh or dried peppers. I did some research and most people say that in general, using fresh peppers will yield a more flavorful sauce. But. There are exceptions. Using super high quality, super flavorful dried peppers will yield a more...

I think that oil in hot sauce will not go rancid very quickly because it absorbs a lot of oil soluble antioxidants from the peppers. Carotenoids, tocopherol and stuff. Especially when the sauce is kept refrigerated. I have this small plastic tub filled with peppers and oil. It's been sitting in...

Im drooling

Hmmm, guess it's back to the drawing board for me then :eek:

Yes Balac. That is why i prefer using the 'manual gas release' method. E.g. no water lock, but manually release pressure once in a while. This way i can shake my ferment to ensure that the top layer cannot build up yeasts or molds. Vigorously shaking a container with a water lock is not a good...

Lookin good! The most difficult part of fermenting peppers is the waiting. Everyday my ferment is flashing me with her red color, teasing, teasing.....one day i will get her tho!

Must buy pH strips......live on island where those things are kind of hard to find.....but it's quite important. So i will check it out.

Day 19. Have not shaked the bottle for a few days and the ferment is starting to separate. -Coarse particles up top. -Clear liquid under the top level -Very fine red suspension on the bottom As you can see, it is still bubbling, albeit not as vigorously as before. I can seriously NOT wait till...

LOL no. I don't have lychees, starfruit nor kiwis in my garden. Just mangoes, bananas and a little lime tree. My neighbours do have a Kenepa - tree in their garden which is a close relative of the lychee but it is a pain getting enough pulp from them. And it is a bit too hot here for growing...