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I dont think that adding parnips to a beef stock would change the chemistry. I would give the beef stock a longer time to freeze as well as check the temperature in your freezer!


There's a product on the market called 'Pure Cap', which is exactly what you're proposing to make: http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ It comes in a dropper bottle inside a child-proof container. One my former housemates (before he was living with me) had a container ... it seemed more useful for a (not very funny) ...

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