Re: [CH] Best Vinegar for Hot Sauces...

Peter G (peter.g@telus.net)
Mon, 21 Jun 2004 15:22:39 -0700 

Woody ,

this is a great subject !
is this ingredient long overdue for serious discussion on the CH list 
... or what ?
i'd hoped that one of the CH hot-sauce Pro's would respond to your 
question, but they
must be busy doing all that Evil Corporate stuff !
i'm sure No expert, but i'll happily "weigh in" with an opinion here.

it's a fact ... lotsa people like hot sauces. ( CH's as well as non-CH's )
and any cursory check of ingredients, of any average grouping of hot 
sauces (try the batch
inside Your fridge), will quickly prove that vinegar is often a 
predominant ingredient.
( food ingredients are listed on labels "in descending order of 
predominance".
e.g. "Ingredients: Pinto Beans, Water, and Salt" 
http://www.cfsan.fda.gov/~dms/flg-4.html )
vinegar is quite often the first, second, or third ingredient listed for 
a hot sauce; and
considering vinegar's rather forward flavor profile, it can contribute 
mightily to the
overall taste of any sauce.
we might not want to admit it ... but lotsa folks seem to enjoy vinegar 
with chiles!
(count me In) ... otherwise most of those Hot-sauces wouldn't get sold.
    so, which vinegar is best?
that prolly depends on Your individual taste buds . try using the 
vinegar that you prefer
for cooking, salads, pickling etc.
as well, consider the way any vinegar will balance with the other 
ingredients in your sauce.
like, salt, sugar, the Chile variety, spices, citrus or other seasonings 
etc.
    as for the preservative thing ... yep, vinegars can inhibit some 
bacterial growth.
how much, of what type, in what recipe, at what PH etc. leads to more Q's.
don't just count on the vinegar alone to do the preserving.
frankly, i suspect that the Vast majority of hot-sauces are Heat 
Processed to prevent
spoilage on the grocery shelf.   that plastic "security wrap" on top is 
there for the same
reason ... when folks unscrew the cap to sniff the product, bacteria, 
molds, yeast etc.
get in and start to do their job, thereby causing spoilage at room 
temperature.
i keep all my hot-sauces in the fridge.

anyway, my personal pick for hot-sauce vinegar ??
    the hands-down Winner is ... Cane vinegar.   great flavor, some 
residual sugars.

here's an URL
http://www.versatilevinegar.org/

regards
peter g








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