fermenting Do you perfer to deseed with fermented sauce?

Jase4224

• Sep 4, 2016

• #2

I leave the seeds in, then just press the sauce through a sieve before I bottle.

 

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hoibot

• Sep 6, 2016

• #3

I leave the seeds in also - they tend to get broken up enough through multiple boilings/blendings that they are hardly noticeable in the finished sauce.

 

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SmokenFire

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• Sep 7, 2016

• #4

I leave seeds in all my pods for sauces during initial prep and then use a food mill to remove them if desired.  I do however always cut the pods open to check the seeds because sometimes perfectly normal looking peppers on the outside will harbor rotting seeds/cores inside.   

 

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Scovie

• Sep 7, 2016

• #5

Seeds can be bitter. Seeds on there own have a woody bitter taste so the question is what rario of seeds vs. flesh do you want. Some peppers are LOADED with seeds so for a more pure flavor I would remove them. New Mexicos are notorious for having tons of seeds so if I don't remove them when I make my Molé sauce, it's definitely noticeable.

My 2¢

 

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Biggy

• Sep 7, 2016

• #6

I started my first batches with them in. I think I'm going to do a side by side with seeded and deseeded to see the difference.

SmokenFire said:

I leave seeds in all my pods for sauces during initial prep and then use a food mill to remove them if desired.  I do however always cut the pods open to check the seeds because sometimes perfectly normal looking peppers on the outside will harbor rotting seeds/cores inside.  

Click to expand...

I have been having problems with Alternaria mainly in my habs. I have noticed if the pods look ike this on the bottom it is guarantee to be fuzzy inside.



99% of the pods with innies rather than outies are trash.

 

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Jeffcontonio

• Sep 8, 2016

• #7

I've tried running the sauce with seeds through a mesh strainer and I just got frustrated. The sauce would not flow. If I had a mill specifically for that purpose I could have pulled it off. But for now, I just remove the seeds first.

 

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