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How to make sauce hotter???


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#21 Tomsawyer

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Posted 17 March 2018 - 08:13 PM

Something to try is to take the seeds of peppers and the white ribbing inside the pepper, put it in a cheesecloth and tie it off like a tea bag and let it steep then remove after a few days or the cooking process.



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#22 The Hot Pepper

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Posted 17 March 2018 - 08:26 PM

What?



#23 The Hot Pepper

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Posted 17 March 2018 - 08:27 PM

Salt increases heat to some degree. I never add salt (beyond the required for ferment etc.) until the last so that I can fine tune the heat. 

 

WHAT???!!!



#24 Chilero

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Posted 17 March 2018 - 08:31 PM

:think:  Not sure what you are what'ing about. Hard to believe that this is new news? 



#25 Chilero

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Posted 17 March 2018 - 08:39 PM

Something to try is to take the seeds of peppers and the white ribbing inside the pepper, put it in a cheesecloth and tie it off like a tea bag and let it steep then remove after a few days or the cooking process.

 

I am not sure how this works for increasing heat, seems reasonable, but I do this with herbs and it works well.   :thumbsup:



#26 tctenten

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Posted 17 March 2018 - 08:55 PM

 
WHAT???!!!


Has to be f'ing with you.

#27 Chilero

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Posted 17 March 2018 - 09:53 PM

Has to be f'ing with you.

 

I am not, but you seem to be. 



#28 tctenten

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Posted 17 March 2018 - 10:02 PM

My guess is Tomato knows him and is putting him up to this.

Hey, pass the salt I want to make this hotter.

#29 Chilero

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Posted 17 March 2018 - 10:08 PM

Naw, I just know wtf I am talking about.   ;)



#30 tctenten

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Posted 17 March 2018 - 10:15 PM

Salt increases heat to some degree. I never add salt (beyond the required for ferment etc.) until the last so that I can fine tune the heat. 


Could be one of the funniest posts I have ever read here. Thank you for making me laugh.

#31 Chilero

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Posted 17 March 2018 - 10:17 PM

Could be one of the funniest posts I have ever read here. Thank you for making me laugh.

 

When a wise man hears of the Tao,

he immediately begins to live it.

When an average man hears of the Tao,

he believes some of it and doubts the rest.

When a foolish man hears of the Tao,

he laughs out loud at the very idea.

If it were not for that laugh,

it would not be the Tao

 

Youre welcome.  



#32 Guatemalan Insanity Pepper

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Posted 17 March 2018 - 10:31 PM

:rofl:  :rofl:  :rofl:  :rofl:

 

 

 

 

 

 

 

d8c.gif

 

 

 

 

:cheers:  you guys 

 

 

 

 

 

 


:onfire:  

 


#33 salsalady

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Posted 17 March 2018 - 10:35 PM

Salt increases heat to some degree. I never add salt (beyond the required for ferment etc.) until the last so that I can fine tune the heat.

  

Never heard of that. Not saying it couldnt be true....but you would think that over the years, someone would of made that correlation by now.
Sugar toning down the heat, that has been proven.


Something to try is to take the seeds of peppers and the white ribbing inside the pepper, put it in a cheesecloth and tie it off like a tea bag and let it steep then remove after a few days or the cooking process.


This does have some merit. If a person has a bunch of extra peppers, especially superhots, the placenta and seeds could be put in cheesecloth and steeped in the sauce. The capsaicin will leach into the sauce making it hotter without adding more pepper flavor.
PureEvilProducts
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"
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#34 HopsNBarley

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Posted 17 March 2018 - 11:08 PM

I'd have to agree wholeheartedly with Chilero!

Salt will absolutely increase heat.  I witnessed it first hand. 

First the snow came down and then there was the ice.  The road clearing crew then came in and put down salt on the roads.  The salt heated the ice and cleared the roads, allowing me a safe path to drive on. 

Clearly salt will provide heat.

 

I will absolutely be experimenting with my next sauce!


Getcha' pull


#35 Chilero

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Posted 17 March 2018 - 11:14 PM

  

Never heard of that. Not saying it couldnt be true....but you would think that over the years, someone would of made that correlation by now.
Sugar toning down the heat, that has been proven.
 

 

I dont mean to be glib, but this is widely known amongst proffesional cooks, that's why I am poking a bit of fun.  

 

Cooking cajun and spicy southern dishes for less than "pepperheads" will teach you how to make slight adjustments without over adding ingredients. 

 

Salt doesnt specifically increase the "scolville units", instead it amplifies the perception of whole pallete- spiciness more than any other for most people. 

 

But hey, what do I know? Post count of like 10?  Clearly I'm here to make up stories and make friends...lol.  ;)



#36 Ashen

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Posted 18 March 2018 - 12:02 AM

While there are no tastebuds for capsaicin, there are some things that modify the trpv1 receptors sensitivity to capsaicin. Temperature, acidity, ethanol for sure can increase the sensation, not sure about sodium though.
A wise man never  argues with a skunk, a mule, or a cook.

 


#37 The Hot Pepper

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Posted 18 March 2018 - 12:09 AM

I think we'd see a bunch of salty sauces if so lol. The salt in Tabasco do nuffin for me. ;) Add peppers not salt for heat.

#38 The Hot Pepper

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Posted 18 March 2018 - 12:19 AM

Salt doesnt specifically increase the "scolville units", instead it amplifies the perception of whole pallete- spiciness more than any other for most people. 

 

I see you backed off your claim but I bet you can sell ice to an eskimo no problem :rofl:



#39 Ashen

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Posted 18 March 2018 - 12:33 AM

A little off topic but interestingly weird, I have read the trpv1 receptors are also what is responsible for that weird metallic aftertaste from artificial sweeteners.


So an aftertaste that isn't technically a taste :D

Edited by Ashen, 18 March 2018 - 12:35 AM.

A wise man never  argues with a skunk, a mule, or a cook.

 


#40 Chilero

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Posted 18 March 2018 - 12:43 AM

 

I see you backed off your claim but I bet you can sell ice to an eskimo no problem :rofl:

 

"backed off"? Claim? 

 

Naw, little guy.  What I did there was restate my point, slower, with more detail, so you could try to keep up. 

 

Just because you cant understand something, or your small world hasn't accepted an idea, doesnt make it false.

 

Once again, this is, in most circles, common knowledge.  Why or how you goofs havent heard of salt enhancing heat is beyond me. Quite honestly this discourse is why I dont usually involve myself with internet douchery, too many echo chambers full of know nothings posturing about the place. 

 

Yawn. Boring. 

 

Good luck. 






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