Weeknight Hot Sauce | Quest for the Best Ep. 1
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- Опубліковано 2 жов 2024
- Support my work on Patreon: / ethanc
RECIPE LINK: Weeknight Poblano & Habanero Hot Sauce - www.ethanchleb...
Woozy bottles I used: amzn.to/2VU8qvD
I'm a big sauce guy, but one thing I haven't experimented too much with is hot sauce, so I thought what better to do than start a quest for the best green hot sauce. All of the sauces will use the same ingredients, but each episode will change the way the pepper is prepared. First up is a basic hot sauce that can be made on a weeknight!
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MISC. DETAILS
All sources used:
www.hotsauce.c...
www.chilipeppe...
www.foodandwin...
• Make Your Own Lacto-Fe...
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #Saucy #Episode1
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Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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Subbed now after watching your 6k videos which are of the awesome same quality as your 200k+ viewed videos. Lovely
Awesome video. Brave for touching those Habaneros without gloves! Look forward to rest of series. Thanks!
Haha I made sure I wasn't touching the inner membrane too much. Glad you enjoyed!
Oh, the virtues of patience... Can't wait for the rest of this series Ethan! I agree with you about the habaneros having more fruity flavor than a jalapeno. It is great to experiment with different peppers and note the flavors they bring. I just read " Peppers of the Americas : the remarkable capsicums that forever changed flavor" by Chef and food scholar Maricel Presilla, and she talks about almost every pepper and their flavors. You would like it, I am sure.
Thanks John! I'll definitely be doing some side experiments with other peppers too. That sounds like a really interesting read, I may have to check that one out too.
Looks great!
Just for any watchers: if you don't check the salt and vinegar you need to use this rather quickly & store it cold. It might become a playground for botulism.
Great vid, so glad to stumble upon your channel! Can't wait for the rest of the series.
Thank you, glad you are enjoying the channel!
@ Ethan - Thanks for mentioning Louisiana Style is Thin & Vinegary.
What other styles are there? Thanks :)
Absolutely great video as always!
How am I just seeing this video after years of watching you??
IMPORTANT: SANITIZE EVERYTHING
if you will prepper the peppers without the seeds and the white flesh that is in the peppers the hot flavor will be mild compered to if you will prepper the peppers with the seeds and the white flesh
How long do you think this will last in a fridge? Thanks duder!
Can I taste test?
It's impressive to cut them into 8ths, then into 4ths.
Thanks for the wonderful series Ethan, would definitely be making some hot sauce now. Just an idea, for the regular you could have started with just a raw pepper sauce like an Indian chutney. The most common green chutney found all over India is made of cilantro, raw green chilis (very close to Thai birds eye) lemon juice and a little bit of cumin powder.
I just harvested a whole basket of poblanos, Big Jim’s, and jalapeños. I know what I’m doing this weekend. Thank you.
Try dehydrating the leftover solids and putting on popcorn. ua-cam.com/video/zr8wAm7i-vo/v-deo.html
OMG, I'm viewer #20
Made this and it honestly turned out a little bland to me. Not sure if it needs more vinegar ? Maybe sugar.
This is such an underrated series. It’s so good and I want to try this some day
I watched the whole series and this is definitely helpful ... Love the content!! 👍
Loved this series Ethan! Some of the best cooking content on UA-cam
i can swing down to penn for the blind taste test :p
Hitesh Shewakramani Come on down!
What is the shelf life?
Weird so few comments
Tip to using the Xantham Gum: mix it into a slurry with a little bit of olive oil first, then add it. Totally avoids clumping and other issues.
Tip when making hot sauce: don't use olive oil
@@danm8004 Why not? I suppose you could use any oil or fat of your choice.
@@silvermediastudio oil makes sauces spoil faster, it goes rancid
@@danm8004 That takes over a year bro. A tablespoon or two of oil in say a litre of sauce that is likely kept refrigerated and is going to be consumed inside three months will be fine. Better to make small batches as the flavors will stay more intense anyway. Familiar with hot chili oil, very popular in Asian cooking? Been around for probably 3000 years.
@@silvermediastudio yes I'm familiar with it, I make it frequently in much smaller batches than I would make hot sauce, because oil degrades faster in the presence of heat, light and oxygen, which I apply to it when making both of those condiments.