Posted on 06/24/2021 9:33:13 PM PDT by conservative98
The doctor getting a little taste of his own medicine?
Normally Sriracha is made by fermenting peppers. This recipe is very tasty and much faster, as long as you don't rush it so much it blows up in your face.
Sriracha Recipe from Foolproof Preserving - America's Test Kitchen
Prep: 15 Minutes
Cook: 45 Minutes
Age: 1 Day
Yield: 2 Cups
Why this recipe works: Sriracha is a fiery-red Thai-American hot sauce fondly known
by its loyal followers as rooster sauce. Traditionally, Sriracha is made from a
fermented chile mash, which is a process that can take over a week. We wanted a
simple, streamlined version of rooster sauce we could make at home without the wait.
Our first test consisted of processing chiles, vinegar, water and garlic, along
with a bit of sugar and salt. We cooked the mixture down to a ketchup-like
consistency, which resulted in more of a chili-garlic paste than Sriracha. By
adjusting the ratio of liquid to chiles and garlic, we were on track to a pourable
hot sauce. We also swapped out white sugar in favor of brown; tasters preferred the
richer, deeper notes of the dark brown sugar. We were getting closer to a more
balanced hot sauce; however, we were missing the fermented flavor of the original.
To achieve the unique flavor, we whisked 2 tablespoons of fish sauce into the chile
mixture along with the sugar and salt. A quick simmer on the stovetop thickened the
Sriracha and allowed the flavors to meld. Passing the finished product through a
fine-mesh strainer gave us a smooth sauce.
Finally, we found it crucial to let the sauce sit for a day to develop its flavor
before serving. Although it's tempting to store this sauce in plastic squeeze
bottles, we found it better to store it in glass; the plastic can add off-flavors to
the sauce as it sits. This Sriracha cannot be processed for long term storage.
1 1/2 pounds red jalapeno or Fresno chiles, stemmed
1 1/4 cups distilled white vinegar
1/4 cup water
8 garlic cloves, peeled
2 tablespoons fish sauce
2 tablespoons packed dark brown sugar
5 teaspoons salt
1. Working in 2 batches, process jalapenos, vinegar, water and garlic in blender
until smooth, about 2 minutes. Transfer mixture to medium saucepan and whisk in fish
sauce, sugar and salt.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer,
skimming any surface foam, until thickened, 18 to 20 minutes. Remove pan from heat
and let cool for 5 minutes.
3. Process mixture in blender until smooth, about 1 minute. Strain Sriracha through
fine-mesh strainer set over bowl, pressing on solids to extract as much sauce as
possible.
4. Using funnel and ladle, portion Sriracha into 2-cup glass bottle. Let sauce cool
to room temperature. Cover, refrigerate and let flavors mature for at least 1 day
before serving. Sriracha can be refrigerated for up to 6 months; flavor will mature
over time.
Wow! Thanks!
So this happened LAST SUMMER? And we’re hearing about this now? That’s funny.
Read the posts. We heard about it
Fauzi should be locked in a shower
He should be 6’ under us for proper social distancing
“Sir, you need to leave the water park immediately…”
Yahoo!
p
Imagine that...
If you are hit with chemicals any type of pool is OK for washing down in, including a kiddie pool.
Aw, people are seeing through his bloviating, so he leaks this to stir up sympathy and concern!
Have you noticed that it is always a “white” powder?
Isn’t it a bit stupid to always assume that the powder has to be white to be dangerous? Do I dare assume that a brown, red or orange powder might also be dangerous?
Journalism is dead!
they are trying to make us feel sympathy for this mass murderer. Not working here.
Wet t-shirts aren’t nekkid but shows everything.
Can’t get past the paywall to read.
can’t tell if it was at home or at work?
if at work, isn’t all FED mail irridated?
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