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38 votes
Accepted

Mold on homemade sriracha

Do NOT eat this. You figured out right that the stuff on top is mold. The thing that makes mold dangerous is the mycotoxins produced by it and these will likely remain in the sauce even if you scrape ...
J. Mueller's user avatar
  • 2,104
24 votes

Is seeding peppers a must when making hot sauce

The seeds of all peppers are bitter, you won't notice this when you are using a single pepper in a large dish of food, but if you make hot sauce without removing the seeds you will have a noticeable, ...
GdD's user avatar
  • 73.1k
22 votes
Accepted

Could you smoke a sauce?

What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some ...
Joe M's user avatar
  • 5,663
13 votes

Is seeding peppers a must when making hot sauce

First, the most capsaicin (heat) is in the pith of the peppers. You'll find it to a lesser extent in the seeds. Keeping the seeds will definitely change the texture of the sauce, but if you like that ...
myklbykl's user avatar
  • 4,644
12 votes

Hot sauce; Remove seeds?

I just made a batch of hot sauce that was very cayenne-heavy myself. Keep the seeds. You want to get every last bit of heat out of those babies, especially if you are diluting with a significant ...
Preston's user avatar
  • 3,815
11 votes
Accepted

Should I refrigerate hot sauce?

I mostly agree with GdD's answer, but I'll add a couple more comments. This may be an obvious answer, but I'd generally follow the recommendation on the specific bottle. Some sauces will clearly ...
Athanasius's user avatar
11 votes

Should I refrigerate hot sauce?

Most hot sauces are pretty inhospitable to foodborne illnesses, and can safely stay in the cupboard rather than the refrigerator. Nevertheless, the flavors in the sauces will break down over time, ...
GdD's user avatar
  • 73.1k
11 votes

Hot sauce; Remove seeds?

The heat isn't in the seeds, it's in the ribs which hold the seeds. Also, there is no right answer when it comes to wasting time vs wasting food, everybody has a personal preference on whether to use ...
rumtscho's user avatar
  • 133k
11 votes
Accepted

How to add bourbon flavor?

What we think of as "bourbon flavor" is due to a combination of things. Bourbon is aged in a new oak barrel that has been charred on the inside. The important thing is not so much the layer ...
Craig S. Cottingham's user avatar
10 votes

How to add bourbon flavor?

Heating to remove alcohol isn't as effective as you might think, and igniting the vapour is of no benefit. Once it's evaporated it's gone from the liquid anyway, and imagine trying to get a flame from ...
Chris H's user avatar
  • 42k
7 votes
Accepted

Cooking chicken breasts in Buffalo sauce, cast iron

You could just add water instead of extra sauce. The water will cook off just as much as the sauce would have, leaving you with essentially just sauce by the end. If that's not spicy/saucy enough for ...
Cascabel's user avatar
  • 58k
6 votes

Could you smoke a sauce?

I've definitely done this with ketchup before, with a couple key tweaks: Spreading the sauce onto a rimmed baking sheet. This is to maximize surface area for smoking. I used a Traeger pellet-smoker, ...
David Ross's user avatar
6 votes
Accepted

How to Calculate Scoville Heat?

You cannot calculate it, you can only measure it. Scoville is a subjective scale. Wikipedia tells you how it is measured - by testing with human panelists, using a certain protocol. As all ...
rumtscho's user avatar
  • 133k
6 votes

Emulsifier: is it safe to cook mayonnaise?

The mayonnaise itself is only a stable emulsion in certain temperature ranges. If you are talking about standard mayonnaise (made with egg yolk), it will split when heated, and won't help your new ...
rumtscho's user avatar
  • 133k
5 votes

What is the difference between a thickener and an emulsifier?

As Max points out, emulsifiers work by allowing two normally incompatible ingredients to mix. There are different ways that emulsifiers do this. Lecithin, probably the most common emulsifier, can do ...
SourDoh's user avatar
  • 11.4k
5 votes

Could you smoke a sauce?

This will definitely work, but I would recommend stirring it every once in a while as it will mostly be affecting only the surface. A shallow vessel with a larger surface area will also impart more ...
Sdarb's user avatar
  • 1,109
5 votes

Could you smoke a sauce?

Better or worse is a judgement call. Smoking the peppers then making the sauce v. smoking the sauce will produce different results, but both will impart smokiness. So, you can, in fact, impart smoke ...
moscafj's user avatar
  • 70.4k
5 votes
Accepted

Turning Harissa into Hot Sauce

The only difference between something that would be called "hot sauce" and a "chili paste" is the consistency, and perhaps how finely ground the chilis are (though harissas are usually pretty finely ...
ChefAndy's user avatar
  • 3,053
4 votes
Accepted

What is the difference between a thickener and an emulsifier?

Emulsifier will make two or more element blend together, for example the egg in the mayonnaise recipe will act as an emulsifier. A thickener will simply make something thick, as you wrote, cornstarch ...
Max's user avatar
  • 20.4k
4 votes
Accepted

Making cheese sauce

Considering the update to your question, you seem to have a sort of hybrid of two methods. The "Traditional" French method to make a cheese sauce, or Mornay, is described in the steps below ...
Catija's user avatar
  • 16.3k
4 votes

Cooking chicken breasts in Buffalo sauce, cast iron

First of all, there's no reason why the sauce would dry up faster simply because you're using cast iron instead of a teflon pan. So, you might wish to reexamine your mother's technique to see if there'...
ElmerCat's user avatar
  • 2,709
4 votes

How to pump same amount of paste every time?

This thought came to me, and is so different from my first answer I don't think it makes a good edit to that... If the product is really made of pepper flakes in an oil rather than mix a batch ...
Ecnerwal's user avatar
  • 14.4k
4 votes
Accepted

Emulsifier: is it safe to cook mayonnaise?

Mayonnaise is safe to cook. Prepared mayonnaise that you purchase in the store has been pasteurized and usually has more than enough acidity to keep any harmful pathogens from growing. Cooking with ...
moscafj's user avatar
  • 70.4k
4 votes

Can I prevent hot pepper sauce losing heat?

The heat of your condiments isn't actually being lost. The condiments are marrying, meaning the heat becomes more homogenously distributed through the condiment. This means you don't have bits and ...
Escoce's user avatar
  • 6,265
4 votes
Accepted

How to pasteurize lacto-fermented hot sauce?

According to the US FDA, normal pastuerization for fruit juice would be 160F for 6 seconds. This should be easily accomplished in a hot water bath; just heat up the water to 160f, and dip the bottles....
FuzzyChef's user avatar
  • 55.8k
4 votes

How to add bourbon flavor?

Your bourbon cask had a small amount of bourbon in the wood. A similarly small amount of bourbon applied directly won't be enough alcohol to matter to your ferment. You can take a bit more involved ...
Ecnerwal's user avatar
  • 14.4k
3 votes
Accepted

What can I do to stop hot sauce from separating?

5 gram per gallon (0.0125 percent) Xanthan gum inhibits separation in my pepper sauce. You see that as an ingredient in lots of hot sauces. It's a bit of a pain to mix in thoroughly, but there are ...
Wayfaring Stranger's user avatar
3 votes
Accepted

Is-there any good way to make smoked chipotle pepper at home?

So just to be clear, a chipotle is a smoked red jalepeno, however chipotle is most often used and purchased in Adobo sauce so there are two flavors to this answer. To make the pepper itself, start ...
Escoce's user avatar
  • 6,265

Only top scored, non community-wiki answers of a minimum length are eligible