• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

fermenting Keep brine in sauce after ferment?

M

mikew

As the title suggests...what would be the pros and cons of draining off the fermenting brine prior to cooking your sauce?
 
 
Sort by date Sort by votes
without it would be like heating up tomato paste in a sauce pan, ok maybe not that extreme but you need to add some liquid to get the consistancy right. You can drain it off and add it on an as needed basis until you get the consistancy you want.
 
Usually you want to add everything to the sauce pan heat it up and let it boil for about 15 minutes or so. Then blender it and add back in saucepan to reduce to desired consistancy.
 
Upvote 0 Downvote
In addition to the on spot advice of beerbreath81...
If you used a strong brine (>5%) than you might want to strain off a little of the volume just to reduce the level of saltiness...that is unless you desire that particular taste.
CM
 
Upvote 0 Downvote
Thanks!
Seems obvious in hindsight. I guess I was concerned about the saltiness as you mentioned, CM. And it would allow more of a blank slate for varying the thickness, I guess.
 
Another curiosity, if you run your sauce through a mill and are left with some dry strained mash, any uses for it?
 
Upvote 0 Downvote
If I choose to puree and cook my mash, I process it well enough that it generally contributes to the texture and consistency of the finished product. Most often I am utilizing a fermented mash that I am blending with other ingredients and condiments for use as a topping or a grilling/dipping sauce. I consider the mash/pulp to be a sort of a nectar of the pepper gods... I very seldom strain any of the pulp unless I'm trying to make a  ....thin/fluid sort of additive for kale greens, spinach or even fried cabbage ...possibly  cole slaw... etc.,     where I can add some sugar and get a tart contrasting flavor.
Regardless.. you can always add salt to taste...later on...
CM
 
Upvote 0 Downvote
absolutely keep it. i've always used a ~5% brine, and that, in my opinion, makes the perfect amount of saltiness in the final product. i always cover my sauce during the boil so I don't lose any of the brine volume and it's turned out darn near perfect consistency-wise each time. the one time i boiled uncovered, it was too thick.
 
Upvote 0 Downvote
mikew said:
Another curiosity, if you run your sauce through a mill and are left with some dry strained mash, any uses for it?
Click to expand...
 
I always take the tailings (leftover mash from the food mill) and scrape it out onto the fruit leather trays of my dehydrator shelves.  They dry out over a couple days and then can be ground into powders and used to season foods.  Total zero waste double whammy taste factory type thing.  Curls my toes.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top