I find it interesting that this most recent discussion began with a question about one if blending and cooking a sauce was a "lazy" approach.
I have always felt that fermenting a "mash" is by far the least labor intensive of the two approaches, when compared to the time and steps involved in cooking,blending,pressure canning a so called fresh puree/sauce.
CM
I suppose I fall into the "Lacto never go Bacto" category.
There is no doubt that lacto fermentation imparts a distinctive “taste” and “flavor” that one tends to either like or dislike. There is generally no middle ground in this regard.
Personally, I believe this is possibly influenced by 1.) the unique smell of a lacto fermented vegetable, and 2.) the distinctive sour and sometimes bitter taste that shows up in a completed ferment.
(Note: the bitterness can be induced, or caused, by the temperature maintained during the initial/first stage of the fermentation.)
Taste (sweet, sour, salty, bitter, savory) preferences have a strong innate component. Sweet, savory, and salty substances are innately preferred, whereas bitter and many sour substances are innately rejected.
The terms “taste” and “flavor” often are confused. Taste is determined by the gustatory system, located in the mouth. Flavor is determined by taste, smell and chemosensory irritation (detected by receptors in the skin throughout the head; and in particularly in regards to food receptors in the mouth and nose. Examples include the burn of hot peppers and the cooling effect of menthol).
Ref: https://www.boundless.com/psychology/textbooks/boundless-psychology-textbook/sensation-and-perception-5/sensory-processes-38/gustation-taste-buds-and-taste-163-12698/
This explains further why some of us totally enjoy hot and spicy “flavors”, while others, like my brother don’t even want to touch a bottle of hot sauce, let alone consume any.
And from the Louisiana Pepper Exchange website:
http://lapepperexchange.com/shopsite/index.html
Pepper Mash \'pe-per mash\ (Noun) Hot Pepper Mash is mashed or ground up hot peppers, which are then fermented both to preserve them and to add flavor. Sauce makers use pepper mash as a base ingredient for hot sauce and many other food products.
[SIZE=medium]Types of Mash[/SIZE]
[SIZE=medium]We offer two types of Pepper Mash: [/SIZE]
[SIZE=medium]Cooked[/SIZE]
[SIZE=medium]Our "Ready To Eat" product is sold in 16 oz. jars or in case quantities with cases holding twelve 16 oz. jars. This wonderful aromatic and flavor packed mash is fully cooked and enhanced with special vinegars and salts. Our customers and friends use this cooked mash to enhance recipes while cooking or by applying directly to cooked dishes including pastas, eggs, steak, chicken, fish, soups, and so much more![/SIZE]
[SIZE=medium]Unprocessed[/SIZE]
[SIZE=medium]We offer raw, finely chopped peppers (mash) in bulk shipments in 1 gallon jugs, 5 gallon pails, 55 gallon drums, and even 6,000 gallon flexi tanks shipped in 20' cargo containers. The raw mash is used as an ingredient and is ideal for making hot sauces, barbeque sauces, wing sauces, salsa, tomato sauces, and many other food products that will undergo further processing and cooking. (MUST BE FURTHER PROCESSED BEFORE CONSUMPTION)[/SIZE]
[SIZE=x-large]WARNING: This product has not been pasteurized or cooked and therefore may contain harmful bacteria that can cause serious illness. This risk is heightened in children, the elderly, and persons with weakened immune systems.[/SIZE]
I have always felt that fermenting a "mash" is by far the least labor intensive of the two approaches, when compared to the time and steps involved in cooking,blending,pressure canning a so called fresh puree/sauce.
CM
I suppose I fall into the "Lacto never go Bacto" category.
There is no doubt that lacto fermentation imparts a distinctive “taste” and “flavor” that one tends to either like or dislike. There is generally no middle ground in this regard.
Personally, I believe this is possibly influenced by 1.) the unique smell of a lacto fermented vegetable, and 2.) the distinctive sour and sometimes bitter taste that shows up in a completed ferment.
(Note: the bitterness can be induced, or caused, by the temperature maintained during the initial/first stage of the fermentation.)
Taste (sweet, sour, salty, bitter, savory) preferences have a strong innate component. Sweet, savory, and salty substances are innately preferred, whereas bitter and many sour substances are innately rejected.
The terms “taste” and “flavor” often are confused. Taste is determined by the gustatory system, located in the mouth. Flavor is determined by taste, smell and chemosensory irritation (detected by receptors in the skin throughout the head; and in particularly in regards to food receptors in the mouth and nose. Examples include the burn of hot peppers and the cooling effect of menthol).
Ref: https://www.boundless.com/psychology/textbooks/boundless-psychology-textbook/sensation-and-perception-5/sensory-processes-38/gustation-taste-buds-and-taste-163-12698/
This explains further why some of us totally enjoy hot and spicy “flavors”, while others, like my brother don’t even want to touch a bottle of hot sauce, let alone consume any.
And from the Louisiana Pepper Exchange website:
http://lapepperexchange.com/shopsite/index.html
Pepper Mash \'pe-per mash\ (Noun) Hot Pepper Mash is mashed or ground up hot peppers, which are then fermented both to preserve them and to add flavor. Sauce makers use pepper mash as a base ingredient for hot sauce and many other food products.
[SIZE=medium]Types of Mash[/SIZE]
[SIZE=medium]We offer two types of Pepper Mash: [/SIZE]
[SIZE=medium]Cooked[/SIZE]
[SIZE=medium]Our "Ready To Eat" product is sold in 16 oz. jars or in case quantities with cases holding twelve 16 oz. jars. This wonderful aromatic and flavor packed mash is fully cooked and enhanced with special vinegars and salts. Our customers and friends use this cooked mash to enhance recipes while cooking or by applying directly to cooked dishes including pastas, eggs, steak, chicken, fish, soups, and so much more![/SIZE]
[SIZE=medium]Unprocessed[/SIZE]
[SIZE=medium]We offer raw, finely chopped peppers (mash) in bulk shipments in 1 gallon jugs, 5 gallon pails, 55 gallon drums, and even 6,000 gallon flexi tanks shipped in 20' cargo containers. The raw mash is used as an ingredient and is ideal for making hot sauces, barbeque sauces, wing sauces, salsa, tomato sauces, and many other food products that will undergo further processing and cooking. (MUST BE FURTHER PROCESSED BEFORE CONSUMPTION)[/SIZE]
[SIZE=x-large]WARNING: This product has not been pasteurized or cooked and therefore may contain harmful bacteria that can cause serious illness. This risk is heightened in children, the elderly, and persons with weakened immune systems.[/SIZE]
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