How can I make a 1 Mill SU Dessert topping such as Strawberry, Cherry, Pineapple, or Maple Syrup without changing the flavor of it? Do I have to use the 16 mill. crystals by Blairs?
Cheers,
Cheers,
-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
Help me with this one!! Sweetest Death
- Thread starter HotSauceGoonie
- Start date
Interesting
I want to really do this... Imagine nice warm pancakes covered in strawberries and whip cream and adding a syrup that is sweet and hotter than Blair's Megadeath!!
Cheers,
huvason said:
I want to really do this... Imagine nice warm pancakes covered in strawberries and whip cream and adding a syrup that is sweet and hotter than Blair's Megadeath!!
Cheers,
Hmm
How come they are counteractive? Batch 114 is pretty pineappley sweet and pretty hot.. Is it as hot as The Legend or another to top selling Red Savina mash sauce? Nope but its definitely hotter than Blairs Sweet Death, Blind Betty's, or Lanai's that's for sure.
Cheers,
darthcarl said:
How come they are counteractive? Batch 114 is pretty pineappley sweet and pretty hot.. Is it as hot as The Legend or another to top selling Red Savina mash sauce? Nope but its definitely hotter than Blairs Sweet Death, Blind Betty's, or Lanai's that's for sure.
Cheers,
Wrong
None of those have any extracts whatsoever. I love the flavor of them but want them much hotter. Batch 114 is the hottest sweet sauce on the market in my opinion. Lanai's is so great with ginger and pineapple flavor but its real real mild.
Cheers,
DevilDuck said:
None of those have any extracts whatsoever. I love the flavor of them but want them much hotter. Batch 114 is the hottest sweet sauce on the market in my opinion. Lanai's is so great with ginger and pineapple flavor but its real real mild.
Cheers,
Watch out using those extracts, you'll need protective gear to handle the stuff. I think Defcon has a few posts abuot the dangers of using cap. extract in the home kitchen (or anywhere!). I have a stash of choc. congo habs that are easily twice as hot as the savinas, and I still use gloves and goggles when handling/processing them. My hands are still heat-sensitive from when I picked them in Sept.......
brookthecook
brookthecook
Setzuanfire
I may be able to relate to your "meeting with the Chocolate Congo" in Sept.
Chris
I may be able to relate to your "meeting with the Chocolate Congo" in Sept.
Chris
hmmm
Easily 2x as hot as Red Savina's? Those Reds must have been grown there in lousy conditions. Reds grown in decent conditions should be hotter than Chocolates grown in optimum conditions.
setzuanfire said:
Easily 2x as hot as Red Savina's? Those Reds must have been grown there in lousy conditions. Reds grown in decent conditions should be hotter than Chocolates grown in optimum conditions.
Welllll, lessee, that part of the midwest had a very dry summer with just enough rain at the end of Sept. for one last flush (and oh what a flush!), and they were taken from the fields of a commercial grower who excels at Habanero production, and (last but not least!) the seed stock came from gonzo super-hybriders whose intent was to raise the cap content to insane levels, that's
about as perfect a set of conditions I can think of. Chris, who I think grew out some of these as well, will corroborate.
But, back to the intent of my post on this thread, using this level of cap in the kitchen is potentially dangerous, not just haha I got some in my eye, but uh oh take me to the emergency room I got too much on my skin. Just use the gloves, respirator, and goggles and BE CAREFUL!! Have fun!
brookthecook
about as perfect a set of conditions I can think of. Chris, who I think grew out some of these as well, will corroborate.
But, back to the intent of my post on this thread, using this level of cap in the kitchen is potentially dangerous, not just haha I got some in my eye, but uh oh take me to the emergency room I got too much on my skin. Just use the gloves, respirator, and goggles and BE CAREFUL!! Have fun!
brookthecook