Timeline for Keeping Hot Sauce From Separating
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Aug 22, 2017 at 9:39 | comment | added | CookingNewbie | How much lecithin to add to a recipe? Do you have a percentage by weight? | |
| Sep 4, 2016 at 4:17 | comment | added | Megha | @Aaronut - To be precise, dried mustard is a specific prepared mustard without water - which might be very different from other kinds of prepared mustard. The one dried mustard available where I am is usually much sharper and harsher than the mustard I would buy to spread on a sandwich, for example. It might not matter if the mustard is being used in a small amount for emulsification purposes - but it might, if the taste is very different than expected, or if mustard is used also for flavoring. I've had at least one recipe turned inedible from the difference. | |
| Sep 4, 2016 at 4:05 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
added 1 character in body
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| Mar 29, 2012 at 17:52 | comment | added | Chloe | Oh, so that's why that macaroni & cheese recipe called for mustard powder! @Vecta, the oils from the peppers is what contains the spice, and vinegar is mostly water, so the oil & water do not mix. Try a thickening agent like guar gum power, which is like cornstarch, but about 10x stronger, so you only need a tiny bit. It will hold the two antagonistic ingredients in place. I use it for my frappaccinos! | |
| Nov 3, 2010 at 18:03 | comment | added | Aaronut | @mfg: Dried mustard is just prepared mustard minus the water, so either one is fine. Which one I would use depends primarily on what I have on hand and secondarily on the water content of the recipe. If the water content is minimal then I'll either use prepared mustard or make some by dissolving the dry mustard in some water. Mind you, neither one is a "preferred" emulsifier for me - I only use them in selected dishes where I want that flavour, like Mac 'n Cheese. | |
| Nov 3, 2010 at 17:29 | comment | added | mfg | do you use prepared or ground mustard? | |
| Oct 5, 2010 at 16:42 | comment | added | Vecta | Very interesting. I'll give that a try. Thank you! | |
| Oct 5, 2010 at 16:42 | vote | accept | Vecta | ||
| Oct 5, 2010 at 16:00 | comment | added | Aaronut | @ThinkingCook: It's possible, but pectin is also a jelling agent so you'd have to be careful. You don't want your sauce turning into jam. | |
| Oct 5, 2010 at 15:49 | comment | added | ThinkingCook | I wonder if pectin could be used as an emulsifier in this case? | |
| Oct 5, 2010 at 15:41 | history | answered | Aaronut | CC BY-SA 2.5 |