Re: [CH] Best Vinegar for Hot Sauces... whats a prolly ?

rob.rd@juno.com
Wed, 21 Jun 2023 17:29:28 -0700 

On Mon, 21 Jun 2004 15:22:39 -0700 Peter G <peter.g@telus.net> writes:
> 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
> 
> 
> 
> 
> 
> 
> 
> 
> >  
> >
> 
>