Re: [CH] Best Vinegar for Hot Sauces...
jim@wildpepper.com
Tue, 22 Jun 2004 13:53:51 -0500
We'll try again, here. For the record though, some of us evil corporate
types DID try to answer :-) Here's the original message-
Yes- there is a BIG, BIG difference in the various vinegars. Not only
in their relative strengths, but also mainly in their flavor. White
distilled can be a bit harsh. Apple cider is mellower and has a much
better flavor, IMHO. Better still is balsamic, but that can be
expensive! You can also get a whole range of flavored vinegars like
tarragon, anise, etc.
The best thing about being a hot sauce maker is playing around and
seeing what works :-)
I also wouldn't strain the sauce. Consider what it is you'd be
straining out- most of what gives the sauce the flavor. Strain too much
stuff out & you end up with a marginally flavored, spicy vinegar... kind
of like Tabasco ;-)
-Jim C
Mild to Wild(R)