Weeknight Hot Sauce | Quest for the Best Ep. 1

Рет қаралды 20,495

Ethan Chlebowski

Күн бұрын

Пікірлер: 36

@andylimb 3 жыл бұрын

I just harvested a whole basket of poblanos, Big Jim’s, and jalapeños. I know what I’m doing this weekend. Thank you.

@etherdog 5 жыл бұрын

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.

@EthanChlebowski 5 жыл бұрын

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.

@russbowman6801 Ай бұрын

Red habaneros, sweet red peppers diluted in rice vinegar turned out really hot and sweet. The heat overshadowed the pepper flavor. So this little potent bottle will be used to spike dishes to give them a kick. Yes, it’s fun to experiment.

@amandar5082 5 жыл бұрын

Great vid, so glad to stumble upon your channel! Can't wait for the rest of the series.

@EthanChlebowski 5 жыл бұрын

Thank you, glad you are enjoying the channel!

@a.h.tvideomapping4293 4 жыл бұрын

This is such an underrated series. It’s so good and I want to try this some day

@sanjaymd 5 жыл бұрын

Awesome video. Brave for touching those Habaneros without gloves! Look forward to rest of series. Thanks!

@EthanChlebowski 5 жыл бұрын

Haha I made sure I wasn't touching the inner membrane too much. Glad you enjoyed!

@zscott453 2 жыл бұрын

Loved this series Ethan! Some of the best cooking content on KZbin

@manny-perez 5 жыл бұрын

Absolutely great video as always!

@Tinky1rs 3 жыл бұрын

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.

@manuron553 2 жыл бұрын

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.

@TheRr1990 4 жыл бұрын

I watched the whole series and this is definitely helpful ... Love the content!! 👍

@K1LD3R 3 жыл бұрын

Subbed now after watching your 6k videos which are of the awesome same quality as your 200k+ viewed videos. Lovely

@אלישעסטלוף Жыл бұрын

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

@silvermediastudio 2 жыл бұрын

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.

@danm8004 2 жыл бұрын

Tip when making hot sauce: don't use olive oil

@silvermediastudio 2 жыл бұрын

@@danm8004 Why not? I suppose you could use any oil or fat of your choice.

@danm8004 2 жыл бұрын

@@silvermediastudio oil makes sauces spoil faster, it goes rancid

@silvermediastudio 2 жыл бұрын

@@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.

@danm8004 2 жыл бұрын

@@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.