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What vinegars?


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#21 HotSauceGoonie

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Posted 13 January 2007 - 02:39 PM

"Patients"? Wow, the secret's in the meat. LOL!


LOL not just for sauces or foods, but for Life.. I know I sound like Mr. Myiagi I guess.. :idea:
It's only hot if you use alot!

#22 imaguitargod

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Posted 13 January 2007 - 03:14 PM

I do list patience in my label...is that wrong..? :idea:

What does patience taste like? I would imagine it to be a little dry tasting.

#23 E.Z. Earl

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Posted 15 January 2007 - 11:50 AM

;) Alright men - you do realize you are testing my patience here, don't you - :!: - E.Z.
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#24 marcosauces

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Posted 16 January 2007 - 10:09 PM

I like how all this postings go out of topic so easily..:hell:

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#25 Cap'n Bones

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Posted 16 January 2007 - 10:15 PM

I like how all this postings go out of topic so easily..:hell:


Oops!!:hell:
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#26 batch24man

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Posted 06 August 2007 - 09:14 PM

My preference is apple cider vinegar in my Batch 24!!

#27 BBQ-Phil

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Posted 13 August 2007 - 06:36 AM

I don't like strong vinegartaste in my sauce,so I use a little of white balsamico....

#28 rabbit

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Posted 14 August 2007 - 03:46 AM

If you want to make a sauce that doesn't need refrigeration after opening, use vinegar. Be safe and get a PH meter. We put whole or cut chile pods in white vinegar for 2-3 years to let the flavors mellow and 'mature'(although 6 months should show much better flavor). The sharp bite from the vinegar is gone and it has a smooth 'liquor'-like consistency. We drain the vinegar from the pods and use it as a quick hot additive to many foods.(try it in marinades) The pods, of course, become sauces with just enough of the vinegar to keep it runny enough to come out of a bottle. Apple cider vinegar is used for some pods that will benefit from it's flavor, see what works for you. Be careful of wine and rice vinegars, as they may not be acidic enough.
I know many sauce-makers HATE vinegar, but I try to follow safe home canning and preserving methods as approved by the USDA, The Ball Blue Book, etc. If you want short-term sauces with no vin. for the fridge, just freeze your fresh pods and thaw only small amounts when needed.

brookthecook


I was considering making a couple homemade hotsauces next year. I was going to use a little lime juice in one and the other one I was going to have some tequila in it. Anyways, how long will the sauces last in the fridge without vinegar. I plan on making some HOT ones. I'm sure I won't be dumping it on like Tabasco..LOL!! Should I use vinegar???
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#29 mfm

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Posted 30 November 2008 - 09:45 PM

Rice vinegar is an option, ph 4.1 and a different taste.

#30 pepperfever

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Posted 01 December 2008 - 08:23 AM

In interest of canning safety I have to agree with setz, I don't do 2-3 years, using good methods recommended by Ball Blue Book or equally researched canning experts. I used both white and apple cider vinegar this year in salsas and hot sauces with no noticeable vinegar taste. If you plan to pressure can your sauces it can have a smaller amount of vinegar, PH meter would be a necessity I believe no matter which method you use.
" I have not failed. I have found 10,000 ways that do not work." Thomas Edison

#31 jtrux

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Posted 02 December 2008 - 12:58 AM

Can citric acid or ascorbic acid be used instead of vinegar? or to achieve pH with less qty of acetic acid (vinegar)?

#32 pepperfever

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Posted 02 December 2008 - 09:43 AM

No but lemon juice can replace vinegar in certain recipes. However vinegar can not be used to replace lemon juice. Fresh juice sounds the best but commercially prepared lemon or lime juice( bottled) is the best in terms of acidity.
" I have not failed. I have found 10,000 ways that do not work." Thomas Edison

#33 QuadShotz

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Posted 02 December 2008 - 11:00 AM

I've come to like rice vinegar too, the one I found is from Korea and is diluted to 6.5%.

Called "Hwa Young Vinegar"..rest of lable I can't read..lol A fairly good buy too, as it's 900ml for 3.99

It's sweet almost but takes less becuase it's higher acidity.

Makes a great german potato salad too. ;)

#34 andres

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Posted 02 December 2008 - 11:10 AM

I like to use plain distilled vinegar. I believe it give a neutral acidity and lets the flavor of my sauces come out best. I also use a lot of lime juice. Only freshly squeezed, though. Commercial lime juice has a nasty chemical flavor.

#35 huntsman

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Posted 04 February 2010 - 01:44 PM

I used to serve caipirinhas as a bartender with Pitu cachaca. It's a sugar cane liquor, like rum, but it's nasty straight, unlike rum. You have to add a lot of sugar to this liquor to make a palatable drink. Sugar + limes + cachaca = caipirinha.


Caipirinhas!! Had them once in Cape Town - could live on them! Any chance you have a good recipe from the ol' days?

Qtys, method, etc?

Edited by huntsman, 04 February 2010 - 01:46 PM.

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#36 The Hot Pepper

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Posted 04 February 2010 - 02:23 PM

It's like making a mojito. You have to crush the ice with limes and sugar, with bar tools (a tin cup and wooden pestle or whatever they're called). Once crushed add the liquor. Shake, serve.

#37 The Hot Pepper

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Posted 04 February 2010 - 02:26 PM

A muddler. That's the tool. Had to look it up.

#38 huntsman

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Posted 04 February 2010 - 03:49 PM

A mojito? That also a drink? (I'll Google it, np)

I think I need to import limes into this country. We have none, and no lime juice, it seems...! :-(
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#39 The Hot Pepper

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Posted 04 February 2010 - 04:12 PM

Mojito is similar, mint leaves instead of lime, and Cuban rum. Go for that if you have mint. I think it's a better drink.

#40 The Hot Pepper

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Posted 04 February 2010 - 04:34 PM

Let's bring this back to vinegars ;)




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