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Sun, Jul 10, 11 at 0:59
| I'm making some Hot Sauce. My plan is to age these Hot Sauces at least three months. After which I plan on straining them and transferring them into another bottle. Should I add the Xanthan Gum before they are aged or wait till after they have been strained? |
Follow-Up Postings:
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- Posted by midwestchilehead 5A - NE KS (My Page) on Thu, Jul 14, 11 at 0:11
| I would wait until after they are strained. I'm not quite sure why, but all the recipes I've seen say to add it just before bottling, so it seems like a last step after you have gotten the flavor and consistency you want in your sauce. |
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| I am very interested in making my own hot sauce this year but I have yet to read a recipe that involved xanthan gum OR aging. Could either of you guys post a recipe or give me a link to the recipe/process? Sounds interesting! Thanks. |
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| Thanks midwestchilehead, I put up 11 quarts before your post but good to know. Azinine its a common practice to age sauces that have a high vinegar content. If you click on the link you will find some sauces that call for aging. Even if its not in the recipe I would recommend aging it anyway if its a vinegar based sauce. The reason is mentioned in the first post in the provided link. |
Here is a link that might be useful: Let's Make Hot Sauce Discussion
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| Thanks for the info thisisme! |
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