Hi Dave. Some time ago, I remember reading that milk products were better than sugar and butter for cooling the burning effect of chiles. I think there was actually a table which stated that milk killed the burn in 7 minutes, sugar in 11, etc. Am I halucinating or does the article exist?
Quicker Way of Making Chipotles?
Dave: I grow alot of different hot peppers and dehydrate some and smoke some in my Brinkman Smoker. However I would like to find a better way to smoke my peppers….Any suggestions? Mike Hello Mike: Cut the pods in half length-wise. Dehydrate them in an electric dehydrator. Then smoke them for maybe 4 to 5 hours. This should really cut …
Ask Dave
What’s an economical substitute for 1 teaspoon of hot Hungarian paprika (it’s $6 a can in my grocery)? I have cayenne, chipotle powder and crushed red pepper flakes already in my kitchen. Would any of these work?
Sauce Separation
Hi Dave: I bottle my own hot sauces and it just seems that I can’t find a consistency when it comes to the sauce separating. I’m hoping that getting the correct method/amounts will help. Karen Hello Karen: Generally speaking, the cause of such separation is either too much water in the sauce, or two non-miscible substances (like oil and water) …
Ask Dave
hi dave, thank you so much for responding to my previous question. I do, however, use xanthan gum in my sauces. The sauce that gives me the most trouble is my pineapple habanero sauce. Only a small amount of oil is used to cook down the onions…the primary ingredients are fresh pineapple, pineapple juice, vinegar, chiles and spices… Each batch …