Re: [CH] V6 #176 hab mash (was Madison)
Cameron Begg (begg.4@osu.edu)
Thu, 20 Apr 2000 09:31:41 -0400
Hi C-H's,
Alex wrote:
>Simmer until tender - you begin to understand why I was doing this outside.
Indeed, I remember it well! Unfortunately one loses a good
proportion of the zing when the pods are boiled. I devised a
different method after obtaining a grocery sack full of red savinas
(also from fireman Jim) last Fall. The pods were simply frozen solid
in the freezer (suitably enclosed in poly bags of course) and then
thawed rapidly in hot sunshine. This was done I think three times in
all, and resulted in very soggy looking fruit which I was able to
process directly with the ricer attachment (a gadget that squeezes
out the pulp and juice and spits out the skins and seeds separately)
for the KitchenAid machine. I simply added salt and some citrus juice
to lower the pH.
This juice was kept in the fridge, but fermented none the less to
produce an excruciatingly hot sauce. I did send a little bottle to
Jim, but I think it fermented even more in transit and went off like
one of his fire extinguishers when opened; so I don't know if he ever
tasted it. Since then the zinginess has slowly dissipated, but it is
still a sauce to reckon with. Happily, fermenting also seems to
remove the characteristic "chinense" flavor, which I find does not go
well with some food.
The sauce is however very watery. The pulp will not stay in
suspension but falls to the bottom of the bottle spoiling the
appearance. Does anyone have any recommendations for what to use to
increase the viscosity?
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Regards, Cameron.