Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [hot-sauce]

52 questions
2
votes
6 answers

Create hot "sauce" from capsaicin extract

There are a lot of hot sauces like "Blairs Mega Death" with more than 500.000 scoville heat units. However, they do have some odd taste, which I don't really like. So I'm thinking of creating a sauce from capsaicin or nonivamide extract. These are…
bytecode77
  • 191
  • 2
  • 10
2
votes
1 answer

When to add preservative to hot sauce?

So I am currently trying on a recipe of homemade hot sauce, but I plan on adding either sodium benzoate or potassium sorbate as the preservative. I have figured out how much I would try using, but I am not quite sure about when I should add the…
Ellise
  • 21
  • 1
2
votes
2 answers

Hot Sauce bottling

We make a famous hot sauce, but we are having a problem properly sealing the bottles for shipping. We tried to shipped the sauce to friends and family, but after a 3 to 4 day trip, the sauce gets to them and explodes, with half the sauce bursting…
Chamo
  • 21
  • 1
2
votes
1 answer

How to dispense thick, intense hot sauce without getting residue on the bottle?

I have a bottle of Dave's Insanity Sauce. I enjoy putting it on my food in small quantities and have no trouble handling the heat... in my mouth. The problem is that the outside of the bottle seems to have some capsaicin residue on it. Even when I…
octern
  • 251
  • 1
  • 2
  • 11
2
votes
1 answer

Chinese XO sauce substitute?

Can someone suggest a reasonable facsimile for Chinese XO sauce? I have Korean gojujang (red chili paste), red chili flakes, miso, dashi, fish sauce, anchovy paste and cooking wines along with a well-stocked pantry of fresh and dried aromatics,…
Brian K1LI
  • 624
  • 5
  • 17
1
vote
0 answers

Does Simmering peppers in oil bring out more flavor?

If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil? My intuition is to first brown onions, garlic, sweet peppers and various hot peppers in…
Hasselhoff
  • 11
  • 3
1
vote
1 answer

Fermentation: volume vs. time

This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was effectively: age chile pepper puree in oak (whiskey) barrels with salt poured over the top…
Jake
  • 375
  • 4
  • 10
1
vote
1 answer

My hot sauce pops

I am a hot sauce producer and I'm dealing with some problems that I think have to do with the hot weather. When I finish my sauce (processed with a fruit-based paste and put in plastic bottles to funnel it into the sterilized glass jars) sometimes,…
user54817
  • 23
  • 2
1
vote
1 answer

Does soy sauce counteract hot stuff?

I put some soy sauce and a generous amount of Frank's RedHot Extra Hot into my chicken stir fry but it was considerably less spicy than I'm used to. Does soy sauce counteract heat / hot stuff?
Insane
  • 397
  • 1
  • 6
  • 13
1
vote
4 answers

Making cheese sauce

I have been doing the following and was wondering if there is a term for how I make cheese sauce? I first get a lump of butter and then with a fork knead a bit of flour in. I'm sure there is a fancy French term for that. I make the flour mixture in…
Neil Meyer
  • 4,573
  • 8
  • 35
  • 58
1
vote
3 answers

How can I stabilize my hot sauces?

I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and water, then put them into a food processor. They are not fermented. In time the water and…
piri sos
  • 63
  • 5
1
vote
1 answer

What are the most common uses of piri piri sauce (other than with chicken)?

I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to repeat the process sometime soon. What else goes with piri piri, other than chicken? What…
Phil C
  • 221
  • 1
  • 2
  • 8
1
vote
2 answers

Packaging/Bottling and Uncooked Hot Sauce

Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to keep in the pantry, especially the ones that live out of state and would need to travel with…
Cali
  • 11
  • 1
0
votes
4 answers

What can I make with vinegar-soaked chilli peppers?

I misread a fermentation recipe and ended up putting a pile of chopped chilli peppers in a jar of vinegar with huge helpings of rock salt. It’s been left overnight, unrefrigerated. Can I recover this into some kind of hot sauce?
jl6
  • 101
  • 1
0
votes
2 answers

How to Calculate Scoville Heat?

when combining hot sauces with different Scoville Heat Units (SHU), how do I estimate the resulting SHU? Say I combined 100 grams of a sauce that was 1,000 SHU with 100 grams of a sauce that was 2,000 SHU. Would the resulting SHU be the average:…
CookingNewbie
  • 1,259
  • 12
  • 34
  • 41
1 2
3
4