What are some tips and tricks for my Waring Spice Grinder

J

Jabski

Hi all Hot Pepper People,
 
     I have the commerciaal one from Waring and ground up Scorpian Butch T, then Moruga Scorpian and finally yellow Fatalli.  After this I wanted to go to the mellow peppers like Aji Peruvian, Aji Armidillo and Brazilain Starfish.  I now know I need to do the mellow ones first then work my way up the scale.
 
So are there any tips that you can give a rookie hot pepper grinding guy?  I noticed my arm and forehead got red hot from the powder from both the Scorpians.  Is it best to dishwasher the vessel after every type of pepper or would using my air compressor to blow out the powder be a good idea as long as I don't blast it into my face. :hell:
 
So if you can please let this knucklehead know your ways of doing this.
 
Thank You
 
That machine comes with three stainless grinding bowls, each with lids so you can grind three different peppers/spices before washing. The air compressor is a bad idea. I just wash mine with DAWN dish detergent and a normal dish sponge, (the kind with a green scotch pad on one side). They are dishwasher safe but it only takes 10 seconds to wash by hand. Also, after grinding, let the powder settle for a half minute before emptying.

Oh yeah, be sure mixing bowls are COMPLETELY dry before grinding. Unless you want paste. LOL
 
Scoville DeVille said:
That machine comes with three stainless grinding bowls, each with lids so you can grind three different peppers/spices before washing. The air compressor is a bad idea. I just wash mine with DAWN dish detergent and a normal dish sponge, (the kind with a green scotch pad on one side). They are dishwasher safe but it only takes 10 seconds to wash by hand. Also, after grinding, let the powder settle for a half minute before emptying.

Oh yeah, be sure mixing bowls are COMPLETELY dry before grinding. Unless you want paste. LOL
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Thank you I'm glad I posted about the air compressor, that could have been big trouble I see.
moruga welder said:
you most definitely want to cover any exposed skin if you don't want a " sunburn " when grinding the super hots . :onfire:
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I now know the true power of these peppers.  And they are sure powerful!!!
JoynersHotPeppers said:
I put powder all over me, so much fun grinding 10 pounds last night. Nothing like clear sinuses! 
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Was it all one type?  And I see you have a Waring.  Is that what you used?
sicman said:
If you do use your air compressor,please video and post. 
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Well now I won't so I'm sorry no video unless I can get my son to be the victim :twisted:  
 
JoynersHotPeppers said:
I have way to much to use just a Waring, I use that for a richer texture in between powder and flake.
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I hope to have that much next year. So did you have to go to a commercial food processing company or did you get that Waring that is the next step up? I think it's the one that holds 3 cups and is 1 HP? I have been going through so much of my powders and I'm at the Fatalli, habenaro, Caribbean Red level. Not quite ready for Scorpions but getting there soon. All my salads get lots of powder almost anything except deserts get the heat. I might need HPA = Hot Peppers Anonymous the way I'm using them.
 
It is fine for small amount but you cannot fit an entire tray of dehydrated pods into one of the containers and I normally have 25 or more trays drying at a time. I have over 5 pounds on dried Thai pods currently but I have them sealed away until processing needs to occur. 
 
Have fun and eat the heat!
 
WHAT?!?!? No desserts? Whatchu got 'gainst desserts?

Red Savina and/or Pure Evil™ In Hershey's chocolate sauce will change your world.

Apple pie.
Ice Cream.
Chocolate Eclairs.
Bear Claws.
Gelato.

Why don't they get any heat?

BOOM!
 
JoynersHotPeppers said:
It is fine for small amount but you cannot fit an entire tray of dehydrated pods into one of the containers and I normally have 25 or more trays drying at a time. I have over 5 pounds on dried Thai pods currently but I have them sealed away until processing needs to occur. 
 
Have fun and eat the heat!
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This is so cool in a hot and spicy way. I'm like Joey hot pepper powder instead of Johnney Appleseed with everyone I meet. I hope to get a system down where I can make sure I have way more than enough for my year of powder needs with a fair amount as gifts.
Scoville DeVille said:
WHAT?!?!? No desserts? Whatchu got 'gainst desserts?
Red Savina and/or Pure Evil™ In Hershey's chocolate sauce will change your world.
Apple pie.
Ice Cream.
Chocolate Eclairs.
Bear Claws.
Gelato.
Why don't they get any heat?
BOOM!
Click to expand...
I never considered this because family and friends think I'm a nut to bring my little jars of pepper powders with me to their home or out to diners and buffets.

I'm going to try the Hershey's chocolate syrup to start.

I was thinking of even adding some to my black coffee that I drink 4 or more times per day.
 
Yeah it is a lot of hard work, I want to sell out of all powder this year so I stop eating it all. Using over an ounce a month to cook might be an addiction but at least I can admit it :) 
 
Scoville DeVille said:
WHAT?!?!? No desserts? Whatchu got 'gainst desserts?
Red Savina and/or Pure Evil™ In Hershey's chocolate sauce will change your world.
Apple pie.
Ice Cream.
Chocolate Eclairs.
Bear Claws.
Gelato.
Why don't they get any heat?
BOOM!
Click to expand...

Put it in

fudge

Cup cake batter

Awesome on pancakes

PB&J

On
&
On
&
On
&
On
 
It comes with 3 stainless grinding bowls.
I just wash the one I'm done with and grab a dry one to continue on with a different spice.

:repeat:
 
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