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salsalady

Member Since 30 Dec 2009
Offline Last Active Yesterday, 09:23 PM

#1622021 Sorry Guys Your Favorite Hot Sauce is Bad!!!

Posted by salsalady on Yesterday, 03:20 PM

Close enough! :lol:


I actually do know the difference, along with their, there, and they're. The one that gets me is affect and effect. Took me a long time, used to have to look it up, but I think I got it now.


#1621670 Website changes in Feb

Posted by salsalady on 21 March 2019 - 08:06 PM

Boss didn't say which March. I tell people I'll be there the 2nd Tuesday of next week....Works all the time. :cool:


Oops....Boss did say Feb March 2019..

Sorry Boss, tried to cover~/ lol


#1621369 Scaling Recipes and Reducing Sauces

Posted by salsalady on 20 March 2019 - 05:16 PM

Powdered ascorbic acid (Vit C) is another option to add acidity and not water. 

 

Depending on how much water is needed in the recipe, using bottled water should be considered if the water source is municipal with chlorine, fluoride, etc...we have a residential well, tested every year for basic contamination and a full test every 3 years.  And it is sediment filtered and UV treated. 

 




#1621314 Scaling Recipes and Reducing Sauces

Posted by salsalady on 20 March 2019 - 12:53 PM

Good point there ^^^ also.

 

Ways to reduce the initial water content-

use a stronger vinegar

instead of using fruit juice out of the jug, use frozen fruit juice concentrate reconstituted with half the recommended water

use dried peppers instead of fresh

 

 

 




#1621312 Couple of questions

Posted by salsalady on 20 March 2019 - 12:46 PM

It seems that more air gets into the sauce with the blender if the sauce is thicker.  It can be worked out.  We just ran into this issue at a recent Making Hot Sauce class I hosted.  We were running mostly de-seeded fresno chiles, onion, garlic and not much liquids.  Granted we were only dealing with 2 gallons, but we just used a wire whisk and stirred the snot out of it, eventually working out all the air, and ended up with a medium viscosity smooth sauce with no visible seeds.

 

There are support brackets to allow hands-free immersion blenders.  Might need to look at that, just make sure the blender can be turned on and left, you don't have to hold the button down.  Maybe a combination of blendering and working the air out with the boat motor.

https://www.webstaur...ASABEgLPP_D_BwE

 

 

I use the BlendTec all the time for pureeing onion, garlic, pear, mandarin oranges, peppers of all sorts, and usually don't have issues with too much air.  The BlendTec will make onions and raw peppers (with some liquid) an absolutely smooth mixture.  I just can't get that from ninja blender, food processors, or immersion blenders. 

 

Also, you may need to look at what order stuff is done in.  If you don't have a BlendTec, you can cook chunky ingredients, hit it with an immersion, then food mill to remove the seeds.  Maybe cook some of the ingredients with just a little bit of the liquids, blender or food mill (so your not having to batch 10 gallons through the blender), then back into the pot with the rest of the ingredients. 

 

From my experience, the food mill is good about removing seeds and tough skins, but the resulting pulp is still sort of...i don't know the word I'm looking for...maybe 'granular'? in that you can still see bits of pulp and it is not homogeneous.  I seem to only be able to get that really smooth sauce with the BlendTec.  

 

I use an old fashioned hand crank food mill, never used one of these electric ones.

https://www.webstaur...r-type:electric

 

I have a reconditioned BlendTec Smoothie Maker with WildSide carafe.

 

hope it helps~

SL 




#1621303 Scaling Recipes and Reducing Sauces

Posted by salsalady on 20 March 2019 - 12:14 PM

Go through your PA first. The first 6 sauces I made did not require FDA interference. It was the bbq sauce with butter that required FDA registration. Regs have changed since then so that any sales across state lines requires registration, but that is kind of a different issue. Your PA will set the parameters of what you need to do for testing and log keeping, if any.


#1621291 Couple of questions

Posted by salsalady on 20 March 2019 - 11:11 AM

Food mill, there are electric commercial units, to remove the seeds.

Then step up to a good food processor, in my opinion blendtec is the best for making a really smooth sauce. Yea, you have to do it in batches, but a boat motor can't compare.

Congrats and have fun. Keep us posted~
SL


#1621281 More to Heat than Just Scovilles?

Posted by salsalady on 20 March 2019 - 09:45 AM

Google Wilbur Scoville for more info. He's the one who figured out the sugar water to heat equation. Since 1980, pungency is measured in a lab using high performance liquid chromatography. There are over 20 capsaicinoid compounds, and it is like marruk said. They are present in different amounts in different peppers and effect the body and mouth differently.


#1621182 Website changes in Feb

Posted by salsalady on 19 March 2019 - 08:29 PM

I have my head in the sand so if I dont see it, it doesn't happen. All still good around here! :lol:


#1621181 Pepper People are the Best

Posted by salsalady on 19 March 2019 - 08:22 PM

Feel free to pass one on if you arent keeping it for a collection. Spread the heat, it's all good!

Fwiw... the vials of powder are nla. Keep that one;)


#1621168 Mmmmmm...poppers!

Posted by salsalady on 19 March 2019 - 07:22 PM

3 year hiatus....aaaaand the thread is back!!!

'Bout time to do some in the salsa family house. I have a technique that will probably get me banned, but its dadgum good.


#1621035 Pepper People are the Best

Posted by salsalady on 19 March 2019 - 08:56 AM

It's a 12mil. Can't remember why those were made...I labeled it as "sample" in case customs opened the box. :cheers:


#1620884 DIY Corned Beef!

Posted by salsalady on 18 March 2019 - 02:43 PM

Mine turned out just fine, good enough that we ate it all in one sitting. No leftovers. :( might have to cook the other half now instead of saving it for later.


#1620662 DIY Corned Beef!

Posted by salsalady on 17 March 2019 - 02:18 PM

This is so fun!

Happy St. Paddy's Day, Everyone!

 

Rajun~ Looking good so far, I'm looking forward to that Leg 'o Lamb from TGCM also.

 

Here's 1/2 of the brisket after the first simmer and a toss of the 'heads'....to use a moonshine-ing term.  :lol:  Gently simmer for 20 minutes in plain water, toss the water, refill and then proceed with the 2-3 hour cook. 

IMG_20190317_120512934.jpg

 

*#%^@&##!!!!!  Left the stove on High to post this, and forgot about it!!!!   :banghead: :banghead: :banghead:   I don't think it's ruined, just have to keep it on low for a looooong time.

 

Also, the other half, which was brined, is in the freezer for a later day.

 




#1620080 Join The New Sauce Order, Recruiting Now!

Posted by salsalady on 14 March 2019 - 05:44 PM

That was supposed to be thumbs UP.