In theory, if I dump out this excess vinegar that collects at the top of this hot sauce everyday can I transform this runny liquidy hot sauce into a thicker sauce?
>>20434947Dunno, try it.
>>20434947Use vacuum distillation instead.
>>20434947How's the weight coming, fat ass?
What are thick hot sauces, anyway?
>>20434978Sugary shit. Unless it's a specific paste. >>20434978
>>20434979Welp. Guess I will stick with mustard and horseradish paste.
Add a tiny amount of corn starch to thicken it up. Shouldn't affect yhe flavour that much if at all.
>>20434947In fact not just theory you're a homosexual and should kill yourself.
>>20434983Make sure to add that or with masa harina as a slurry so it doesn't clump up.
>>20435023^yes, this is actually a critical detail I overlooked.
>>20434978The only kind worth buying usually>>20434973Bretty gud. Down 42 pounds since start of March
>>20434983Don't do this it makes mustard gas. That's how my uncle died, RIP Greg Letson gone too soon
>>20434978Just has more peppers or other fruit/veg and less liquid. Or it's thickened with starch or something like that.
>>20434947Vinegar shouldn't even be added to hot sauces in the first place. It neutralizes the (alkaline) capsaicin and leaves disappointment behind.
>>20435127Who is Greg Letson?
>>20434973please keep /ck/ a nice boardthank you
>>20435173I agree, although I’ll take any excuse to post my progress
>>20434947Dumping out probably won't do much as it will mix on the way out. I would use a syringe or turkey baster.
>>20435138Then why do asians add vinegar to their curry? Checkmate why-pee-/pol/!
Why not just stew some peppers and onion and garlic yourself?
>>20435613Because stores exists and I don’t have a college degree
