How to Make a Hot Sauce - Habanero, Carrot and Orange - Part 1
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- Опубліковано 9 вер 2024
- I had a few random chillies from the start of the season that weren't A-grade, so time to make up a sauce for the first time in a while. I decide on a brine sauce, that I'll do two types of once fermented - one thicker and one thinner - but I am doing a bit of a different one with carrot, orange and a touch of tomato in this. For science of course.
This is also the first video (I think) with the new camera and mic setup, and edited all in DaVinci Resolve this time, so just let me know if anything is amiss! Cheers
2023-12 Update Part 2: • Chillies Fermented One...
@ChilliChump worth checking out as mentioned!
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Looks good mate! Hope it turns out tasty!
If you don't mind a little technical advice, bring your audio levels down a bit, allow a little more dynamic range. There is clipping in a few spots. Happy to chat with you about it on DM if you like.
Hey thanks mate didn't actually expect you to watch it haha. I swear I'll reply this week 😂
And yup noticed the clipping after the upload unfortunately. Just got a Rode Wireless Go II so trying to get used to that, and now using Resolve instead of Premiere + Audition, which is an even steeper curve haha.
PS the technical input is always appreciated! Cheers
Okay it's bothering me now haha. Worth re-uploading you think? Going to watch some DaVinci Fusion tutorials now 😅
I hope it turns out well. I like chilli sauces, but I buy mine. ABC extra hot with some vinegar added so it fits in a Sriracha bottle (450 ml or something) is good. I like Tapatio chilli sauce, and Valentina with extra chillies added. Sriracha is good but kind of expensive lately.
Hey mate. Yeah my standard go-to is Franks of course, but we've got a few good local ones that some oldies make at the markets, plus Shit The Bed is always good! There's also "Darwin Hot Sauce" that I believe some old fella in the NT makes, and is absolutely delicious
Hey side note; was the audio much of a bother for you? Considering re-uploading as it was a bit off.
@@platima The sound was fine.
I had heaps of Chili and I pickled them in just ordinary white vinegar and some sea salt, and when I need some for cooking i just get a few pieces out. I did it with Habanero and way way hotter Brain Strain that runs to about 1.3 Million Scoville units. I used gloves and a knife and fork to cut them and still got burns hehehe.
Yeah I really think some sauces ratings are just made up haha. But pickling with vinegar is always good; I use a sweet brown vinegar normally, and you can chuck some ginger in there for an added bite!
I know that feeling re gloves though; turns out you need chemical gloves, the capcaisin leaks through food gloves and messes your night up 😅
@@platima Yes Brown would be better, but white was all ALDI had, I also did this with Lemon's and sliced them skin and all with those more mild lemons Myer I think they are. When I am finished with the pickled chili I strain it and use the Vinegar for salads as it had the flavour and heat of the stuff that was in it.
@@steviebboy69 Damn that sounds really good! Will have to try that lemon idea. Re-using the vinegar for salads is excellent too!
Check out this vinegar: mamasitas.com/product/mama-sitas-sukat-sili/?site=global. Local asian store stocks it, and I go through a LOT.
Also pickling yellow wax peppers (hungarian I think) is just bliss. Check out @Chillichump's video on pickling peppadew's too - those turn out so damn good.