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DVADER
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221 - 09-22-2017, 10:46 PM
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Quote:
Originally Posted by Falhawk View Post
I like making it. There's a good mango one I make as well as a few others. Generally it is the base; vinegar, mustard or fruit

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Mind sharing a rough idea of the recipe you use with mangos? I've done three batches this season, all vinegar or vinegar/tomato based, but I'd like to try a mango and/or pineapple base for my next one. My chocolate ghost peppers and Carolina reapers are finally ripening so have to have more sweet to offset the heat.

I had that blueberry/ghost pepper sauce last month at a hotel in Dallas. Very tasty, but thin like water. I prefer my hot sauce to have some body to it.
 
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TrojanMan421
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222 - 09-23-2017, 08:41 AM
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if its watery just add some xan
 
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DVADER
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223 - 09-23-2017, 08:59 AM
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I don't usually have trouble with my sauces being runny. I tend to use 1-2tbsp of honey per cup of vinegar which holds it together well.

Personally, i detest the use of xanthan gum in ice cream, and avoid using it elsewhere because of that.
 
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ArakAtak
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224 - 09-23-2017, 09:02 AM
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Originally Posted by TrojanMan421 View Post
if its watery just add some xan
:ewww:

no
 
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HumDumpin
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225 - 09-23-2017, 09:05 AM
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Originally Posted by DVADER View Post
I don't usually have trouble with my sauces being runny. I tend to use 1-2tbsp of honey per cup of vinegar which holds it together well.

Personally, i detest the use of xanthan gum in ice cream, and avoid using it elsewhere because of that.
Try an experiment with some corn starch/water, or guar gum.

I'd first try to make a flour/butter/garlic roux and start the hot sauce from there.
 
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ArakAtak
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226 - 09-23-2017, 09:09 AM
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corn starch or arrowroot is better. Xan & guar have a horrible slimy mouth feel/texture.

Gelatine is good (especially pork) but doesn't like high acidity. Agar-agar (from seaweed) is the go for that. It can go quite rubbery though but it's good if you put it on hot foods, it will hold it's shape.
 
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DVADER
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227 - 09-23-2017, 06:55 PM
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Today's harvest: some red ghost chilis and some chocolates.
 
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