I didn't want to hijack ShowMeDaSauce's new thread, "Getting this one started today or tomorrow," but here's a question to all you sauce experts, about the temperature at which you adjust your salt seasoning.
I'm an above-average cook but a novice at hot-sauces.
Achieving the same "salty taste" in food that is cold takes more salt than the same food that is warm or room temperature. Potato salad, for example. A cold potato salad takes way more salt to season it appropriately than a potato salad that is served warm.
Does the same rule hold true for hot sauce making? If it does, you should take into consideration the temperature at which it will be served when seasoning it? In other words, if it's going to be held in the refrigerator and served cold, do you taste and season while cold? Does it even matter?
I'm an above-average cook but a novice at hot-sauces.
Achieving the same "salty taste" in food that is cold takes more salt than the same food that is warm or room temperature. Potato salad, for example. A cold potato salad takes way more salt to season it appropriately than a potato salad that is served warm.
Does the same rule hold true for hot sauce making? If it does, you should take into consideration the temperature at which it will be served when seasoning it? In other words, if it's going to be held in the refrigerator and served cold, do you taste and season while cold? Does it even matter?