Bob's Habanero Hot Sauce - Liquid Fire Recipe. The Secret to Making Really Awesome Hot Sauce. Welcome to Out of the Kitchen, our ongoing exploration of America’s coolest food artisans.
Over the next few months, we’re apprenticing with the best knife forgers, cider brewers, and spice blenders, then bringing their knowledge and expertise back to our home kitchens—and to yours. Hey! Do you want to know a secret? It’s a secret about hot sauces—and you like hot sauces, right? Well, look, I’ve tried a lot of them, from Tabasco and Sriracha to nameless concoctions in unlabeled, reused Lucozade bottles from second-tier Caribbean islands. Now, after taking their advice and making hot sauce in my own home kitchen, I can reveal the secret: Making hot sauce is really pretty easy. See, hot sauce is pretty forgiving. That’s not to say that making a fantastic hot sauce is easy.
In my own years of making hot sauces at home, I’ve come up with some I loved and others that were perfectly fine if I didn’t think too hard about them. Well, not quite. So I experimented! Into the pot they go. Salting And Brining Flavorize, Moisturize, And Tenderize. "The cure for anything is salt water: sweat, tears or the sea.
" Isak Dinesen By Meathead Goldwyn If you like your meat juicy, tender, and flavorful, there is one simple ingredient that can improve all three: Salt. Salt, which is another name for the mineral sodium chloride (NaCl), is probably the oldest way to flavor food and essential to all living things (click here to learn more about The Zen of Salt and the different types of salt). Our bodies require salt, and the only way to get it is to ingest it. Here's how salting and brining can significantly improve your cooking, how to make wet brines, and how to use them. Salt and juiciness When we are cooking meat, a significant amount of water evaporates from the surface and some is squeezed out by cells and connective tissues that contract under heat.
Pepper Joe's Organic Homemade Hot Sauce Recipes. MAKE YOUR OWN HOT PEPPER SAUCESHabanero Hot Sauce, Jalapeno Hot Sauce and Ghost Pepper Hot Sauce Recipe Hot pepper sauces are ALL over the internet.
And there are some really tasty and innovative sauces. But, Pepper Joe's favorites are his own home-made sauces. You can control the freshness of ingredients,the heat level, and make sure it's wholesome, organic and chemical and preservative free. Listed are two easy-to-make recipes that I hope will become family favorites. . - 12 jalapeno peppers - 8 tablespoons red wine vinegar - 1 whole lime - 1 tablespoon sugar -1/2 tbs. salt -1/2 tbs. onion powder -1/2 tbs. garlic powder Cut hot pepper in half and remove seeds. For a hotter gourmet type read on... - 12 habanero peppers - 2 carrots - 1 lg. onion - 6 cloves of garlic -1/2 tbs. salt -1/4 tbs. white pepper - 1 lime - 8 tbs. white vinegar Cut habanero peppers in half and remove seeds. Just put in wide-mouth jar and store in fridge. Rub Recipe: Meathead's Memphis Dust.
By Meathead Goldwyn Rubs are spice mixes that you can apply to raw food before cooking and there are scores of commercial blends on the market.
But there's no need to buy a rub when you can make your own and customize it to your taste. And they're easy to make! Here's my recipe for a great all purpose pork rub. Although it is formulated for pork, I've used it with success on smoked salmon, stuffed raw celery, on the rim of Bloody Mary's, and even popcorn. Since I originally designed this for ribs, let's talk about how to use it on this succulent bit of pig candy.
Even if you like your pork "wet" (with sauce) a good rub can add flavor, texture, and color, and you need one if only so, when you are asked "What's your secret? " Some pros leave their rub on overnight, sort of a dry marinade, that can work like a brine or a curing process. Some put it right on the meat and then massage it in. The Classic Regional Barbecue Sauce Recipes. "Barbecue is 99% perspiration and 1% sauce.
" Vince Staten By Meathead Goldwyn The Different Barbecue Sauce Types. There are several regions which have evolved their own unique barbecue and sauce styles, often influenced by the available meats and their ethnic origins. They are not all sweet and red! In his 1993 book "Why We Eat What We Eat: How Columbus Changed the Way the World Eats ", Raymond Sokolov, has a superb essay on authenticity focused on regional styles. Here is an overview, and the articles below have more detail. The History of Barbecue Sauces. Kansas City Classic BBQ Sauce. Tennessee Hollerin' Whiskey Sauce. Jalapeno Poppers Recipes.