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WTF Hot Sauces: DIY The Burn
Hot sauces fall into 2 primary categories – fermented and quick. Under that umbrella is an endless combination of vinegars, peppers, flavors, and of course, heat. Did you know that depending on the type of hot sauce and what is in it there are different stabilizers that work best to homogenize and stabilize your hot sauce? Scott and Janie explore the differences between fermented and quick hot sauces, uncover which ingredient you should use to top your hot sauce, and share some of Scott’s famous hot sauce recipes… on this week’s WTF.
Product Links:
Kraut Source Lid
Perfected Xanthan Gum
210S
Methocel F50
Recipe Link:
Easy Fermented Hot Sauce
Quick Buffalo Hot Sauce
Mango Habanero Hot Sauce
References and Other Links you Might Like!
WTF – 210S
WTF – Xanthan Gum
WTF – Methyl Cellulose
WTF – Kraut Source Lids
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
13 Comments.
the mango habanero – although might use a milder pepper. The mango sounds really good in it.
It sure is!
Would love to try a hot sauce made with your products
I grew up on a farm and we made our own sauerkraut, cabbage and table salt, pounded it in an earthen crock to make a juice to cover it inthe earthen basement to ferment 3-4 months , Today would you recommend another type salt or an ingredient to stabalize it or enhance the taste. thanks norm
Kimchi sweet hot sauce
Datyl pepper sauce
Would love to make the Buffalo Hot Sauce! The Kraut Source looks amazing!
thanks!
Guava and ancho chile seems like a great combination for a hot sauce.
Mango habenero definitely. I have friends coming in from Miami in a few weeks and this sauce with shrimp whether grilled or coconut style will bea big hit.
we have a meat market that gets the most amazing peaches. I would love to try a peach habanero salsa
I would like to try a ghost pepper hot sauce-the more heat, the better!
Carrot habanero