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that is very cool!

well i cooked a batch yesterday and bottled it. as i have a massive tilt skillet at the restaurant i was able to take seven gallons and bring it to 180 very quickly. the color was not compromised at all. the flavor is also unchanged.   this particular batch is made from habanero, fresno, red...

as a professional chef i own a lot of knives. here are some of my favorites!   from top to bottom:   hand forged watanabi gyuto with custom handle, hand forged carter funayuki, hand forged takeda gyuto with custom handle, 'matilde' a 1960's sabatier chef's knife, mac ultimate chef's knife.   i...

thank you all so much for the help.   it is very humbling to go from truly knowing my craft and being very good at it and having a strong understanding of food to suddenly being on the fringes and not having a solid clue of what i am doing.   i just ordered a nice ph meter. my next batch should...

i have easy access to bourbon barrels. my thought is to age some of my sauce in one of these barrels. what sort of results have people had from this sort of aging and how long have they aged them?

    i actually do not cook my sauce. though with the current batch fermenting i am going to so that i can compare it to my uncooked sauce. the flavor does not seem to have changed as the sauce has aged.    what ph meter would you recommend? i could certainly use one.    thanks a lot!

the vinegar is for additional balance in flavor and for viscosity. it does not seem to kill the lactobacteria from what i can tell. but, as said i am not really a master at this.    i personally think my sauce is delicious. just today i used some on a scramble of eggs, kale, onion and my own...

i am a professional chef. i can butcher a hog with ease. i can make a fantastic souffle. cutting a perfect brunoise is second nature.   but, three years ago i stepped outside this comfort zone and started making my own hot sauce. i did a ton of reading and finally just jumped into it. i am...

hello, aficionados of spice!   i am a pro chef of near 20 years and a long time lover of chilies and the foods made from them. three years ago i began making my own naturally fermented hot sauce and am hoping to go live with my product in the next six months.    in advance i thank you all for...