Before fermentation? After? Not at all?
How do you decide?
How do you decide?
Hawaiianero said:I only food mill during the cooking down part.
Do you know if the higher end blenders like vitamix or blendtec can avoid the food mill process ?SmokenFire said:
Same here. I put the ferment ingredients through a food processor before it gets jarred up and then through the food mill during cookdown before bottling.
That way pepper seeds and skin don't make it through to the final sauce.
yes they will...we have a Ninja that works really well. You should really only have to 'process' the veggies once, unless you ferment them in bigger chunks. This process is solid:SavinaRed said:Do you know if the higher end blenders like vitamix or blendtec can avoid the food mill process ?
SavinaRed said:Do you know if the higher end blenders like vitamix or blendtec can avoid the food mill process ?
Siouxzn said:I always bought mine back up to a boil after going through the final food mill. I figured it should be brought back up to temperature but perhaps I am incorrect here.
The main reason though is to boil it down to the consistency I want for bottling.
I am rethinking the discarding of the mash though.. did I miss out on some great powder blends???? damn.. I am bummed
You've got the bug pretty good though, so it's not like you won't be making a bunch more sauce/powders...
Siouxzn said:
True! I am hooked and cannot wait to try more ideas next season. I just picked the rest of my pods (all un-ripe) and hopeing I will maybe get one more weekend of sauce making.
I have a grocery bag full of green bishops crowns. Pretty bummed those didnt get ripe
ColdSmoke said:This is a good thread...I'm getting a food mill now
Genetikx said:I'd love to see a video of pepper mash going thru a food mill. It's still not clear to me if all you get is pure liquid or if most of the flesh passes thru. I'd only use a mill if the flesh passes
That's what I'm looking for, only skin and seed left behind. Medium screen it is for me. A video would still be cool, couldn't find one on YouTube. Thanks for the info!SmokenFire said:
Most of that depends on what size screen used when milling the food; larger holes allow more to pass through, smaller holes allow less. I use all three screens of my food mill for various sauces, though the largest screen can allow small seeds through. When the medium screen is used almost all the pepper flesh is pushed through and only skin and seed is left behind.
Jeff H said:Seeds that are obliterated by a blender can give sauces a gritty consistency. Maybe a Ninja can chop them so fine that you don't notice, maybe not. I haven't tried. A food mill is much cheaper. I bought one and never looked back.
I processed a batch of 2 year fermented tobascos last month. Talk about a ton of skins and seeds. No issue at all for the foodmill.